Two forms of vanilla are used widely to flavor pastry and confectionery: vanilla extract and whole vanilla beans. Its low price notwithstanding, vanilla extract is much less desirable, as its aroma often largely disappears during baking. Pure vanilla extract offers a much richer flavor than imitation vanilla extract.
In contrast, the vanilla bean provides a delicate, lasting aroma when it is split and the tiny seeds are scraped and added to a preparation. The vanilla bean and seeds are often left to infuse in a hot liquid, which is then the base for an aromatic cream or sauce.
