|butter stains on parchment and half a whole bean vanilla biscuit|
have you ever looked up vanilla in the dictionary? its adjective element is described as ‘
having no special or extra features; ordinary’. now consider this – a slim crème anglaise that softens a bittersweet terrine, crème patissière piped into profiteroles, a soft set custard gently flecked with an abundance of black vanilla seeds and classic desserts like crème brûlée and caramel custard. they would be bereft sans vanilla.