👨🏻🍳 The Sweet Secret of Pearl Sugar in French Baking!
HTML-код
- Опубликовано: 28 сен 2024
- Ah, pearl sugar, the unsung hero of the French patisserie world! This little gem is as coarse and stubborn as a Parisian waiter-it simply refuses to melt under the heat of the oven. And that, mes amis, is precisely why we love it.
You see, pearl sugar is the crowning glory atop our beloved brioche, the sparkle on the King's cake, and the pièce de résistance of the chouquettes. It's not just there to look pretty, though it does an excellent job at that. No, it also adds a delightful crunch that'll make your teeth sing a little "oh là là" with every bite.
Now, you might think that crafting such a culinary diamond would require the skills of a Michelin-starred chef, but fear not! Making pearl sugar at home is as easy as convincing a Frenchman to take a second helping of cheese. You'll need just a few simple ingredients and the most basic of kitchen tools.
So, roll up your sleeves, and let's add a little joie de vivre to your pastries with the crunch of pearl sugar. Trust me, your taste buds will be thanking you in French. Bonne pâtisserie!
✅INGREDIENTS
125g icing sugar
10ml water
✅UTENSILS
A fork
A spatula
A medium size bowl
A cheese grater
A large baking tray with a sheet of parchment paper
🎵Music credits : “Lounge”www.bensound.com
“Sisters” Benjamin Barthélémy
#PearlSugar #BakingSecrets #CrunchyPastries #BriocheTopping #KingsCake #Chouquettes #HomeBaking #PastryDecoration #FrenchPastry #SugarCrunch #BakingEssentials #DIYPearlSugar #PastryChefSecrets #BakingTechniques #DecorativeSugar #SweetCrunch #BakingSugar #Foodie #BakeLikeAFrenchChef #GourmetBaking
It was such a mystery to me - thank you for sharing these wonderful techniques and making master level tips accessible to humble but passionate vegan home cooks ❤
This one was a mystery to me as well. And after extensive researches, I found the way and made the process clear and concise
You are a brilliant teacher!
You are a lifesaver. I make Croffles and use Pearl sugar. I've been ordering large quantities from Amazon but that just ended... Lol. Im sending you blessings.
Yay! Now you can do it yourself!
Very Nice! 🙂 This is straightforward & simple, and just what I was looking to find! Thank you so much, Chef! 🙂
Glad it was helpful! Simple things sometime need clear instructions!
I’m glad you find it useful 😁
Great as an alternative to almonds on my apple cake ( nut allergic relative)
Thank you for this lovely channel❤
My pleasure!
I need to try this with waffles 😊
Thanks!
Hope you enjoy
This tutorial means a lot to me, I do appreciate it. In my area I cannot get this product so it's a greate substitute for me who is insanely in love with the swedish cinnamon rolls that requires pearl suger on top.
Glad it was helpful!
This is just what I was looking for. Thank you!
You're welcome!
Thanks, I always prefer to make things myself! :o)This will be perfect for my crunchy muffin tops.
Enjoy!
Franchement merci! Etant expat en Australie, impossible d'en trouver et les autres recettes sur internet sont une catastrophe en plus d'être contraignante. Ma brioche tressée n'en sera que meilleure grace a toi cheers
Merci! Je suis ravi d’avoir pu t’être utile.
thank you!!!
Thank you too!
Thank you! I will try to make tomorrow ❤😊
Have fun!
Un gros merci. J’habite maintenant au Canada et c’est donc difficile à trouver pour faire mes chouquettes.
Alors c'est parfait! Tu peux le faire toi même maintenant. Fais-en en grosse quantité. Le sucre se garde très très longtemps.
@@myveganprovence Quelle bonne idée. Mille mercis.
bonne idée, merci pour le partage
De rien!
Super la recette,mille merci
Merci! Content qu'elle vous plaise!
Thanks for the recipe. Unfortunately there is a mistake said, it's not 10cl but 10ml. Thanks anyway
Yes, you are right. I corrected it in the comments section.
Wow~❤❤❤
😊😊😊
Can you double or triple the recipe or should you do this dosage repetitively…. Thanks for your prompt reply and this great technique.
You can double triple and more! No problem.
@@myveganprovence Un grand merci pour votre prompte réponse. Longue vie à votre blog !
Merci! Prêt pour mes gaufres liégeoises !
Excellent! Cette pâte à crêpes doit aussi fonctionner pour les gaufres!
I cant wait to make chouquettes using this tomorrow 🙈 thank you so much
Hope you enjoy!
@@myveganprovence thank you again !!🥳
Ela serve para temperatura muitos quentes ?
Yes
Si ; )
How to made sucre croucon???
That refers to icing sugar?
You added 10 millilitres of water. That’s not the same as centilitre.
10ml of water is the correct amount. I have mistaken when speaking the ingredients, indeed. Thanks for noticing.
J’aime bien l’idée que vous ne gâchiez aucune gramme de sucre ,on vois trop de gâchis dans les tutos de pâtisserie…
Ah oui, c’est vrai. Je n’aime pas gâcher la nourriture.
Bonjour j'aimerais mieux que tu parles français au lieu de l'anglais (pas terrible)
J’y pense depuis quelques temps, déjà. Merci de ton retour honnête.
Does the sugar caramelize when making Liège waffles?
The sugar won't normally caramelize if you don't cook it at too high a temperature for too long. You can check some of the recipes I made using pearl sugar here
ruclips.net/video/OcsJ2OhaZfI/видео.html
ruclips.net/video/2NmPcE0lIrM/видео.html
Correction: You need to add 10 ml of water. Not 10 cl. And here is the recipe tom make your own icing sugar: ruclips.net/user/shortsIfAU8lU-guY?feature=share
pourquoi vous faites la vidéo en englais : vive la France
@@R_eyes pour faire rayonner la culture française à l’étranger! Vive la France 🇫🇷!
Thank you Chef your simple easy to follow demonstration saved me a trip to a far off speciality store and money so much obliged.
You are very welcome!
Bonjour, quel est le temps de sèchage approximativement ?
Bonjour. Quelques heures. Ça dépend de l’humidité ambiante. Je le laisse sécher toute la nuit pour qu’il soit bien sec.
@@myveganprovence Merci beaucoup :))
Thank you for this recipe its amazing, what's the expiry date of this recipe ? I just did it but not sure for how many days i can save it
There is no expiry date.
Thanks
is icing sugar what we call powdered sugar in USA?
Icing sugar is simply another name for powdered sugar or confectioners' sugar.
Probably. Icing sugar looks like flour
Just make sure it's the kind without cornstarch...
Thank yau and GBU
Thanks!
Trop bien good recipe 😊
Thanks!
Merci bcp pour le tuto, je suis actuellement à l’étranger et j’arrivais pas a en trouver, ça me sauve la vie
Je suis ravi pour toi 😁!
Est-ce qu’il faut laisser sécher le sucre une fois Les perles faites? Elles ne vont pas ramollir à la cuisson des chouquettes?
Non. Elles ne ramollissent pas.
Oui, une fois faites, elles doivent sécher complètement. Elles ne ramollissent pas à la cuisson.
this so so helpful, thx
Glad it helped!
Thank you 😊
My pleasure!
Nice!!
The icing sugar you have used, is it the one that contains corn starch?
H! No corn starch. It's pure icing sugar.
I do the icing sugar myself ruclips.net/user/shortsIfAU8lU-guY?feature=share
Merci Chef! 👊🏽Appreciate yr DIY tutorial on this as I want to elevate my cake design & remember in Pastry Culinary school in 🇮🇹earlier this year how this can be made at home as an alternative instead of using store bought hard pearls. Plus, it tasted way better & brings texture to Italian or French buttercreams.
You are so welcome!