Brown Sugar
The brown sugar is a dark Sucre brown, used for example for the preparation of the Spéculoos, coming from a syrup of Betterave, after refining.
It is a sugar with marrowy consistency, coloured and scented by successive cookings. Annealing once, the syrup gives fair brown sugar; twice, of the brown brown sugar, more sunk and with the more particular flavor.
Particularly appreciated in the Northern of France and in Belgium, where it is frequently indicated under the term of Cassonade, brown sugar is the ingredient headlight of the specialities of Flemish pastry making: Tart with sugar, Spéculoos, Blank with Flemish the, Crepe S and Waffle S…
For a few years have been marketed in France of the products with " savor vergeoise". They are composed of sugar, coloured with caramel to obtain a fair or brown brown sugar aspect.
See too
Receipts using brown sugar
- Tart with sugar,
- Spéculoos
- Carbonade Flemish
External bonds
- brown sugar and its manufacture
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