Where to use Christmas sugar
its spicy and sweet flavours
This spicy sugar can
be used in many recipes: use it in a cream sauce for chicken, apple tart, or a
spicy sorbet …
Why not use this
exotic mix with its notes of cinnamon and clove to caramelize your crème brulée!
How to get the best from your
Our recipe ideas for
spicy crème brulée: sprinkle with Christmas sugar then
caramelize using your kitchen blowtorch;
Christmas treat: sprinkle Christmas sugar over
Caramelized chicken: marinate your chicken legs in olive
oil, orange juice, lemon juice and this spicy sugar to sweeten the sauce then
caramelize the meat;
Christmas brioche: replace the sugar in your recipe with
Christmas biscuits: add 3 tablespoons of Christmas
sugar to your dough;
Christmas shortcrust pastry: add 3 tablespoons of Christmas
sugar to your dough;
Spicy vanilla cake: replace the sugar in your recipe
with Christmas sugar.
Traditional Weckmann or Stutenkerl
1 packet fresh yeast;
100g Christmas sugar;
1 egg yolk;
½ litre whole milk.
Warm the milk slightly
then crumble the yeast into the milk and leave to rest for 5 minutes.
Mix all the ingredients
together and knead by hand for 10 minutes. Leave to rise for 1 hour in a warm
place (e.g. in the airing cupboard or near a radiator).
Knock the air from
the dough then make the little men, place on a baking tray covered with baking
parchment and set aside for 30 minutes.
Mix 1 egg yolk with
some water then brush your men with this glaze before baking for 25 minutes to
breakfast or with a cup of afternoon tea, all the family will just love these
spicy little men!
The aromas of Christmas sugar
Its gentle sweet and spicy notes
immediately give that delicious Christmas flavour with aromas of cinnamon, clove
Loved by young and old alike!
This Christmas sugar
is a delicious blend of cane sugar and the traditional “Christmas” spices
used in gingerbread (cinnamon, green aniseed, clove, ginger, cardamom). A few
spoons of this sugar will give a new twist to some of your favourite recipes
both sweet and savoury. Sprinkle this Christmas sugar on a natural yoghurt, in
your cake mixture, on fruit tarts, or even with braised chicory, and
This mix is ideal for
cooking with children, who just love making biscuits with cookie-cutters!
The sugar used in this
Terre Exotique recipe is completely natural without any chemicals or
Where does Christmas sugar come from?
in this recipe comes from La Reunion
Sugar cane was first
brought to La Reunion in 1663, and at the time was used by the settlers to
make alcohol. Exports of sugar cane is the 2nd largest source of
income for La Reunion, tourism being the main source. Whether sugar cane is
used for brown sugar, white sugar or for making rum, it is one of the islands
Sugar cane is produced
traditionally in La Reunion. Large rollers are used to crush the sugar cane
to extract its natural juice. The juice is then strained and boiled so that
the water evaporates. Once the large vats of sugar cane have cooled they are
spun in a centrifuge to help the sugar crystals form. Then your sugar is
ready to be shipped to you!
|Île de la Réunion
|VN Energie pour 100 g (energy for 100g) : 1651.5 kJ / 395.1 kcal
VN Matière grasse (fat) : 0.6 g
Dont acide gras saturés (of which saturated fat) : 0.1 g
VN Glucides (carbohydrate) : 95.7 g
Dont sucres (of which sugars) : 94.6 g
VN Protéines (protein) : 0.5 g
Vn Sel (salt) : 0 g
|brown sugar, spices 4.8% (cinnamon, anise, ginger, cardamom, star
|anise, black pepper, nutmeg, paprika, clove, coriander).
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.