Gousses de vanille Bourbon Grand Cru de Madagascar, qualité gourmet 15-17 cm - Comptoir Manitra

Bourbon Vanilla Gourmet "Grand Cru" (15-17cm)

New Harvest Privilege: Limited Stock

€15,90

Format 10 gousses 20 gousses 50 gousses 100 gousses 500g

Discover the ultimate reference in fine pastry-making: our Bourbon Vanilla Gourmet from Madagascar (15-17cm). Unlike standard dry pods, this "Grand Cru" grade guarantees a black, oily, extremely supple pod generous in caviar. It's the essential ingredient to elevate all your sweet creations with authentic aromatic power.

The features of our Bourbon Vanilla Gourmet (15-17cm)

Superior quality: Gourmet "Grand Cru" grade (whole, unsplit pods)
Maximum freshness: Optimal moisture level (33-38%) guaranteeing suppleness
Texture: Plump, glossy pod that knots without breaking
Aromatic profile: Intense notes of warm cocoa, candied fruit and flowers
Pastry use: Total versatility (creams, entremets, ice cream, ganaches)

The Comptoir Manitra standard: supplier to professionals and enthusiasts

A true signature of our house, this vanilla embodies the excellence of the Vanilla Planifolia variety grown in the SAVA region. Its exceptional richness in essential oils gives it unmatched roundness. As a direct importer, we guarantee traditional curing for consistent quality, essential for demanding labs and artisans. Beautiful to look at, easy to split and generous to scrape, it's the perfect pod for high-level, regular production.

Expert tip: To meet the large-scale needs of your lab or artisan production, this Gourmet quality is available in "Bulk" formats, ensuring the best price per kilo.

💡 USAGE TIPS (PASTRY CHEF) +

To get the best out of this moist Gourmet grade, favor cold or moderate-temperature applications:

Cold preparations: Ideal for whipped cream, fruit salads and whipped ganaches, where the essential oils (vanillin) fully express themselves without being altered by heat.
Controlled infusion: Split the pod, scrape out the caviar, and immerse it all in hot (never boiling) milk. Let it infuse to extract the fragrant oils from the pod.

📋 TECHNICAL DATA & ORIGIN +

Moisture level: 33% - 38% (guarantee of freshness and suppleness).
Vanillin content: 1.6% - 2.0% (natural concentration).
Sizing: 15cm to 17cm (rigorous hand selection).
Origin: SAVA, Madagascar.

Comptoir Manitra: The Demand for Authentic Vanilla

At Comptoir Manitra, we hold a simple conviction: great pastry always begins with an exceptional spice. In Malagasy, Manitra means "fragrant", a single word that sums up our daily quest. Far from industrial supply chains and the standardised pods found in supermarkets, our approach was born of a genuine passion for the Malagasy terroir.

Our mission is to make genuine Madagascar Bourbon Gourmet vanilla accessible to you. By rigorously selecting our pods directly at the source, we guarantee you a product that has never been stripped of its aroma, properly matured, and of absolute freshness. Whether you are making a simple Sunday cake or a complex entremets, we want every split pod to release that unique fragrance that will make all the difference in your kitchen.

Frequently Asked Questions

The term "Gourmet" (sometimes called "Grand Cru") denotes the highest quality grade of vanilla. It guarantees a high moisture content (between 33% and 38%). Visually, this translates into a plump, glossy, extremely supple pod that can be bent without breaking. This exceptional moisture content makes splitting easy and yields a far greater quantity of black caviar than standard pods.

Vanilla Planifolia is the original orchid, the one that built the worldwide reputation of the "Bourbon" label. Unlike the Tahitensis variety (Tahitian vanilla), which has more floral, aniseed notes, Planifolia grown in Madagascar develops a deep, rounded aromatic profile, with warm notes of cocoa, caramel and candied fruit. It is the absolute standard of fine French pastry-making.

Gentle heat is its best ally. Flatten the pod, split it lengthways, and generously scrape out the seeds. Plunge both the caviar AND the split pod itself into hot milk or cream (70-80°C maximum, never boiling). Cover and leave to infuse for at least 30 minutes. The pod's natural oils will melt into the liquid and release the full power of the vanillin.

Yes, it is in fact at the heart of our business. We supply numerous laboratories, restaurateurs and artisan ice-cream makers. Our logistics allow us to handle bulk orders of several dozen kilos, shipped quickly. Registered professionals can visit our Trade Area to receive a tailor-made quote.

Never throw it away! After infusing it, rinse it in clean water and let it dry completely in the open air. Once dry and firm, you can blend it with brown sugar to make a genuine homemade vanilla sugar, or drop it into a bottle of rum to extend its aromatic life.

The Queen Orchid: The Birth of Gourmet Bourbon Vanilla

True Gourmet Bourbon Vanilla is the fruit of a perfect symbiosis between nature and the human hand. It all begins deep in Madagascar's rainforests, with the cultivation of the orchid Vanilla planifolia. This temperamental vine offers its pale-yellow flowers for just a single day each year. Without the meticulous work of the Malagasy "hand-marriers", who fertilise each flower by hand using a lemon-tree thorn, no pod would ever come into being.

It is in the SAVA region that this variety expresses its full potential. After a long ripening period on the vine, the pods undergo an age-old curing process (blanching, sweating, slow sun-drying). This rigorous process yields the "Gourmet" grade: a pod with a deep Vanilla Black colour, exceptionally supple, rich, and saturated with caviar carrying intense notes of warm cocoa and candied fruit. This is the spice in its noblest form.

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