In what scenario would a chef prefer using vanilla paste over vanilla extract?

Choosing vanilla paste over vanilla extract is often preferred for its ability to deliver a more pronounced vanilla flavor. Vanilla paste typically contains vanilla bean seeds along with the extract, which not only enhances the overall taste profile but also contributes to a richer, more intense vanilla experience in the final dish. The presence of the seeds provides visual appeal, showcasing those tiny specks that signify real vanilla, which can enhance the aesthetic of desserts and baked goods.

While options regarding smoother consistency or cost-effectiveness may have their own merits, they do not directly relate to the unique flavor impact that vanilla paste provides. Similarly, while natural appearance is a factor, the primary reason for a chef's choice in using vanilla paste revolves around the stronger, more concentrated vanilla essence that it imparts, elevating the dish's flavor beyond what extract can achieve.