Maison owner, Julia, developed a minor obsession with finding the right sugar to make Liege Waffles after a trip to Belgium. It took several years, but now that sugar is here!
There are two types of pearl sugar: Swedish Pearl Sugar and Belgian Pearl Sugar. Swedish pearl sugar is smaller in size and used mainly for topping and garnishing baked goods. It holds its shape well and adds a nice crunchy element to pastries. Belgian pearl sugar is larger in size, can tolerate higher heat and is a crucial ingredient in authentic Belgian Liege Waffles (les gauffre liegeois). Our authentic Belgian Pearl Sugar is classed as size "C40" (6.5-9mm diameter), whereas Swedish Pearl Sugar is a much smaller C15
WAYS TO USE PEARL SUGAR
Pearl sugar can be used for a variety of baking applications. Sprinkle it on top of chouquettes, sweet buns, and a variety of danishes and viennoiserie. Because pearl sugar does not melt during baking, sprinkling the sugar on top of the pastries before baking will add a crunchy element to the final product.
Belgian Liege waffles are perhaps the most well known use for pearl sugar. Liege waffles are distinct in that they are made with a yeast dough that has large amounts of pearl sugar mixed throughout. The sugar crystals caramelize in the waffle iron creating crunchy bits on the outside of the crisp, yet tender waffle.
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