Tips
  • Palmier pastries are rolled in caster sugar before baking to give them their caramelised appearance.
  • Sprinkle frozen fruit with caster sugar immediately after removing them from the freezer to avoid discolouring. 
  • The acidity or bitterness of fruit and vegetables like grapefruit, tomatoes or chicory can be softened with a pinch of caster sugar.
Golden pastry

Using caster sugar for dry, light pastry such as shortcrust, or raised pastry like choux, brioche or baba dough, savarin mixture, or batter for fritters, ensures that the food item turn out beautifully brown. When preparing pancakes, caster sugar in the batter makes them deliciously crisp.

A special role for each type of sugar


Caster sugar

Caster sugar is made by crushing and sifting granulated white sugar. Used for desserts and pastries, it is also the perfect all-purpose household table sugar.

Use it for
  • sweetening milk, yoghurt, etc.
  • obtaining a pale, frothy mixture when blending egg yolks and sugar. Sprinkled gently over the egg yolks, caster sugar dissolves quickly and does not form lumps. The ideal choice for sponge cakes, egg custard or confectioners’ custard.
  • regional dishes from all over France, such as flognarde (batter pudding) and clafoutis (custard pie with cherries), both from the south-west, Breton kouign aman pastry or kugelhopf (yeast cake with almonds and raisins) from Alsace. It features in classics like éclairs, pound cake, madeleines, macaroons, Yule logs and many more mouth-watering cakes and pastries.
  • desserts, ice cream and granita. 
  • adding body and smoothness to soufflés and sweet omelettes. 
  • sweetening cold drinks like milk shakes, citron pressé or sangria. Caster sugar is ideal because it dissolves immediately, whatever the temperature of the drink.
A finishing touch for flambés

Before flambéing baked Alaska or fruit, sprinkle with a little caster sugar for a hint of caramel to complement the flavour of the alcohol.