Friday, March 16, 2012


Consume with moderation
Se faire plaisir ne rime pas avec régime minceur.  Pleasing oneself does not rhyme with dieting. The most basic of French desserts, a simple crêpe with sucre cristallisé.  

Look twice at labels when shopping for white sugar in France:

Sucre cristal or sucre cristallisé is a sugar which has granules larger than what you would want for most baking. It's usually stirred into coffee or used in grandmothers' jam recipes. It dissolves more slowly than finely granulated sugar.

Sucre en poudre is a finer sugar used to make  meringues, crèmes Chantilly and most pâtisseries.

Sucre glace is very finely granulated sugar known as confectioner's sugar, powdered sugar or icing sugar.

Sucre en grains is a sugar of small, pearl-sized opaque granules ideal for decorating pastries and desserts.

Photo courtesy of Ian Byrd
©2012 P.B. Lecron

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