Product Description
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
Belgian pearl sugar was developed in Belgium, but it is produced in many countries of the world.
TRADITIONAL USES
- Liége waffles
- Muffins
- Baby cakes
A FEW 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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