Gewürzzucker Vanillezucker mit Tonkabohne
Vanille-Tonka-Zucker, Patissier-Edition mit Christian Hümbs für feine Desserts.
- Vanilla meets tonka bean – patisserie elegance
- Patissier edition with Christian Hümbs
- A classic for panna cotta, crème brûlée and rice pudding
- Also in hot chocolate and vanilla latte
- Workshop quality from Klingenberg, without synthetic aromas
You will receive 34 enjoyment points
Inhalt: 65 Gramm
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Vanilla spiced sugar with tonka bean – patissier edition with Christian Hümbs
Made and packed in Klingenberg. A fine composition of high-quality white cane sugar, finely ground vanilla and aromatic tonka bean. Classic vanilla sweetness combines with the warm, lightly caramel aroma of the tonka bean into a fine, elegant flavour profile. Developed in cooperation with the renowned patissier Christian Hümbs – the tonka bean gives the vanilla an extra depth that instantly makes any patisserie feel more refined.
How to use
Ideal for refining pastries, desserts, creams, pudding and fresh fruit. Also excellent in panna cotta, crème brûlée, rice pudding, yoghurt and pancakes. An elegant accent for creamy desserts such as mousse au chocolat. Also dissolves into hot chocolate and vanilla latte.
Goes well with
From the Christian Hümbs line: cinnamon-blossom sugar, also put together as a set in the "Franzbrötchen" gift box. A classic extension: Bourbon spiced sugar as a pure vanilla variant. For oriental accents: Lebanon spiced sugar.
Frequently Asked Questions
What is tonka bean?
Tonka bean is the seed of the South American tonka tree. Its aroma is reminiscent of vanilla, almond and caramel all at once – elegant, warm and deep. Vanilla and tonka are a classic patisserie duo.
How does vanilla-tonka sugar differ from Bourbon vanilla sugar?
Bourbon is pure vanilla, classic and creamy. Vanilla with tonka is deeper, lightly nutty-caramel and thus intended for patisserie at a high level.
How do I dose the sugar?
1 tbsp per 250 g cream or mascarpone in creams; 1 tsp per portion of panna cotta or pudding. Use sparingly – the aroma is intense.
Who is Christian Hümbs?
One of Germany's most renowned patissiers, with awards such as "Patissier of the Year". His cooperation with Altes Gewürzamt aims at baking sugar at the highest level.
At a glance
- Cane sugar (96.1%), tonka bean (2.6%), vanilla (1.3%)
- Patissier edition with Christian Hümbs
- For panna cotta, crème brûlée, rice pudding and pancakes
- Also in hot drinks and creamy desserts
- Without flavour enhancers and synthetic aromas
