It’s the icing on the cake, the spoonful that helps the medicine go down, but sometimes, it’s better when sugar doesn’t instantly disappear from view. Rather than hiding in the background, doing all the heavy lifting behind the scenes, certain recipes can benefit from a delicate dusting of powdered sugar, gracing the surface of crackle-top cookies, coffee cakes, and flaky pastries like freshly fallen snow.
Sucre neige, also known as “snow sugar,” is scientifically formulated to be impervious to moisture or temperature. That means it won’t melt or dissolve on top of doughnuts, cookies, fruit tarts, and or any sweet treat you can throw at it. A light sprinkle will look as fresh as a pristine mountain peak, even after a day in the sun. Though it looks identical to conventional confectioner’s sugar, it’s made from dextrose rather than sucrose, which is considerably less sweet. The tiny particles are coated in a thin layer of palm oil, which acts sort of like a culinary raincoat. Titanium dioxide is usually added to keep it shining bright and perfectly white.
Considered a specialty item found in professional restaurant supply stores rather than the average supermarket, it’s frustratingly difficult to find at a moment’s notice. Happily, there is a way to make your own! It won’t have quite the same refinement as the impeccably processed commercial variety, but it will contain considerably fewer chemical additives, and cost a good deal less. Now you can have a brilliantly white Christmas, any day of the year.
Continue reading “Let It Snow”
