Clafoutis

t33

One of my favourite desserts but I'm wondering about the sugar that is (optionally) sprinkled on top once cooked.  It is generally referred to as Powdered Sugar, which I guess means icing sugar, however on some recipes it says caster sugar.  Of course as with lots of things, add according to taste is the answer .. but I've had this in France and thought, though it was a while ago, that it was sprinkled with a sugar somewhere in between icing and caster sugar, a sugar just very slightly granulated.  And while baking one today, thought is there such a thing?

Thanks

Slinky

Don't know, but I've only ever used caster sugar on clafoutis

CapricornLass

If it bothers you, you can always grind your own sugar in a blender to make it as fine as you want.  

goldfinches

Could you be thinking of snow sugar or sugar sand? There's this page on Bakery Bits and Dan Lepard has written a paragraph down at the bottom about the various sugars they sell which might help you. 

bouicca21

TBH I don’t bother sprinkling sugar on clafoutis.

Cloth_of_Gold

I don't think it's necessary to sprinkle sugar on it but If you want to I'd just sprinkle whatever sugar you have to hand, as long as it's a type that does sprinkle rather than clump. I used to fuss about all sorts of minor details when cooking/baking but I've come to the conclusion that a lot of these things don't really matter. 

t33

Thanks goldfinches, mystery solved I think.

goldfinches

@t33 - glad to hear that page was helpful. On a related note do you read the food pages in the Guardian online? Co-incidentally one of their regular recipe contributors, Ravneet Gill, published her black grape clafoutis recipe on Friday and there were a lot of helpful and interesting comments from other readers. It's here if you fancy a look.