List of recipes using "Sugar": 36 recipes

[Gravlax]
Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
5,0485/5 for 1 ratings 12 hours 21 min.
[Agen prune cake]
Agen prune cake
This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
1,291 1 hour 51 min.
[Apple Pie]
Apple Pie
This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple. During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.
6,0263.7/5 for 11 ratings 54 min.
[Brioche galette]
Brioche galette
This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
19,2134.8/5 for 4 ratings 2 hours 3 min.
[Caribbean upside-down cake]
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a...
6,7454.5/5 for 2 ratings 1 hour 7 min.
[Chouquettes]
Chouquettes
Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
59,9954.8/5 for 11 ratings 1 hour 25 min.
[Crème brulée]
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
185,651 74.3/5 for 7 ratings 4 hours 38 min.
[Diamond biscuits]
Diamond biscuits
These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
1,091 1 hour 47 min.
[Flaked almond tart]
Flaked almond tart
This almond tart is an American-inspired version of the classic dessert. This one leaves out the almond cream or frangipane and uses flaked almonds instead. These are toasted, then mixed with cream and sugar. There's no point denying it, this is a rich dessert...
2,9744.8/5 for 18 ratings 1 hour 24 min.
[Jelly-style plum jam]
Jelly-style plum jam
Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.
265 13 hours 11 min.
[Kouign-amann]
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.
30,4464.3/5 for 20 ratings 6 hours 38 min.
[Kouign-amann brioche]
Kouign-amann brioche
This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and vanilla...
4,4844.3/5 for 12 ratings 15 hours 55 min.
[Meringues]
Meringues
A very simple recipe but which always impresses.
91,1854.5/5 for 19 ratings 4 hours 17 min.
[Milk rolls]
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
36,967 13.8/5 for 17 ratings 5 hours 31 min.
[Mini lemon millefeuilles]
Mini lemon millefeuilles
These dainty and delicious mini millefeuilles have layers of puff pastry filled with lemon confectioner's custard (pastry cream). They are a bit tricky because they are quite fragile and do not keep well once assembled. But freshly made, they are a true delight.
2,542 2 hours 22 min.
[Mini palmiers]
Mini palmiers
Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
14,1775/5 for 1 ratings 39 min.
[Quick orange marmalade]
Quick orange marmalade
Just oranges (organic) and sugar in this simplified marmalade recipe.
10,8394.1/5 for 16 ratings 1 hour 11 min.
[Rice pudding (riz au lait)]
Rice pudding (riz au lait)
My personal version of this classic family recipe.
93,3495/5 for 1 ratings 38 min.
[St Tropez tart]
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
18,1993.8/5 for 17 ratings 3 hours 34 min.
[Windfall apple jelly]
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
2,317 58 min.
[Brioche feuilletée (flaky brioche)]
Brioche feuilletée (flaky brioche)
For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.
24,985 24.6/5 for 21 ratings 3 hours 49 min.
[Cramique]
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
2,965 13 hours 55 min.
[Chantilly cream]
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
144,2165/5 for 3 ratings 18 min.
[Italian Meringue]
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
103,5704.3/5 for 15 ratings 30 min.
[Marzipan (almond paste)]
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
96,444 34.5/5 for 2 ratings 11 min.
[Poaching syrup]
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
74,3605/5 for 13 ratings 14 min.
[Quince and apple compote]
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
3,7023/5 for 2 ratings 59 min.
[Royal icing]
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
27,6084.6/5 for 11 ratings 13 min.
[Stewed apricots]
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
193,887 124.0/5 for 34 ratings 1 hour 25 min.
[Sugar syrup]
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
118,5405/5 for 1 ratings 8 min.
[Swiss meringues]
Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
21,9153.8/5 for 17 ratings 1 hour 17 min.
[Vanilla sugar]
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
115,632 15/5 for 1 ratings 26 min.
[Cooking sugar]
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
33,8425/5 for 19 ratings 43 min.
[How to dust]
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
20,1155/5 for 1 ratings 2 min.
[You should not beat egg yolks at high speed to start with]
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.
25,378 24.5/5 for 19 ratings
[You should not leave egg yolks in contact with sugar]
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
10,0735/5 for 18 ratings

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