Warning on glossary entry: American Heritage Dictionary does not include this usage for sachet = A small packet of perfumed powder used to scent clothes, as in trunks or closets.

Needlessly redundent, but you get the picture ;-).

I bake alot from both French & American cookbooks, and for your recipe 2 teaspoons of vanilla extract is just right, although you could say 1 - 2 tsp. and leave it to reader preference. No need to complicate matters needlessly by mentioning the sugar.

Hattie, I have also listed the equivalence of vanilla sugar to vanilla - that should be the option :-)

how about putting "optional" in brackets after this ingredient ;-)

I did some recipe translation work last year. I converted all metric measurements into U.S. measurements which are easily available on google: conversion followed by ounce teaspoon whatever. Get out your calculateur :-)HTH

Yes, we can get it in big cities in good grocery stores; the ones that carry cr�me fraiche, for example.

"of real vanilla essence". Most of the recipes in my best cookbook call for 1 tsp vanilla, except the cr�me brul�e which has 2.

The normal sachet of sucr� vanill� contains 7.5g of sugar, flavoured with either real or synthetic vanilla. The French brand I am familiar with is not particularly strong. I should think that 1 teaspoon on real vanilla essence would equal 2 sachets.

For pure vanilla essence I'd say the equivalent to one sachet would be about 2-3 drops max.

I agree that the sachet contains around one tablespoon (but for levure chimique it depends on the brand - Alsa is more like 2-1/2 tsp.)... but as for its equivalent in flavoring power, personally I use one teaspoon of vanilla extract as asker says.

i have just looked on a sachet de levure chimique in my kitchen, and it really would fit in a tablespoon i.e 11g which should be close to sucre vanille that comes in the same format.