Product Description
PURPOSE
WHAT IS IT?
Belgian pearl sugar is a form of “nib” sugar. It isvery coarse, hard, opaque and white. It minimally melts at the high temperatures of a waffle iron.
It’s bits are crushed blocks of white sugar that is sifted into standardize size fragments.
It is used primarily in Liége waffles, a yeast-dough waffle very different from the Americanized “Belgian” waffle.
EXPERIENCE
You would think, looking at these large sugar rocks, that they’d take out a tooth in a waffle. The heat, though, causes them to melt, and caramelize a bit, leaving a little pleasant crunch. It counters the soft, yeasty heaviness of a brioche-like dough that is less sweet.
This is why you don’t use Swedish pearl sugar in a Liége waffle recipe. It’s too small, and won’t have the same effect.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Liége waffles
- Muffins
- Baby cakes
IMPROVISATIONAL ‘RIFFS’
- Great in a yeast-raised glazed donut
- Cinnamon crunch pound cake
- Breakfast bread wands
- Cheese crunch ropes
THE BACKSTORY
Block sugar, broken into bits, is a common topping in Scandinavian countries.
MY TAKE
Lars is the king of pearl, one of the largest manufacturers of pearl sugar products globally. There are a lot of sugar manufacturers who’ve jumped into the pearl product line, but Lars, is, by far, the most reliable, bakeable. product that we’ve used. I give it four solid diamonds.
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