Tahitian Vanilla Flavour Burst brings a warm, rounded vanilla character to anything that takes a watery mix, without losing strength once it goes through the oven. It is a brown liquid, so expect a faint tint of colour wherever you use it in pale mixtures.

Being water soluble, it stirs straight into batters, creams, icings and syrups - anything with water in it - and stays bake-stable right through baking, so a sponge or a choux bun keeps its vanilla note after the oven rather than losing it. For fat-only work such as tempered chocolate, you'll need an oil-soluble flavouring instead.

How to Use Tahitian Vanilla Flavour Burst 

Use at 0.1-0.5%, measured by the teaspoon rather than drop by drop - the range covers everything from a light hint to a fuller vanilla hit, so start light and taste as you build. Stir it into cake or choux batter before baking, work it through buttercream or pastry cream, or add it to an icing or glaze at the end. Keep the bottle tightly closed, in a dry place at room temperature and out of direct sunlight; the Best Before is batch-specific and printed on the label.

Pairings and Ideas 

Vanilla sits under almost everything, so pick it for the base of a recipe rather than a single pairing.

• Vanilla sponge, cupcakes and Madeira cake
• Vanilla buttercream and Swiss meringue buttercream
• Custard, pastry cream and crème pâtissière
• Vanilla-flavoured choux and brioche doughs
• Vanilla ice cream and dessert sauces
• Hot chocolate and dessert drizzles