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Exotic Sugars
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Fine dining pastry chefs cook and experiment with a far wider range of sugars than you’ll find in most supermarkets. These exotic sweeteners don’t just look different than conventional table sugar, they also offer different flavors and cooking characteristics.
Superfine sugar, a pastry chef favorite, measures like conventional sugar, but dissolves better in cocktails, syrups and meringues. Turbinado and Demerara sugar are classic choices for topping crème brulee. Maple sugar, vanilla sugar and palm sugar offer intense flavors in addition to their sweetness. |
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More Info:
• Browse Fine Honeys
• Sweetener Recipes
• Dessert Recipes
• Drink & Cocktail Recipes
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