Pearl sugar is prized in baking because it retains its shape and doesn’t melt during baking, giving a distinctive crunch and visual appeal.

Common uses include:

• Chouquettes - Generously sprinkled with pearl sugar before baking.

• Belgian Liège waffles – Mixed into the dough, where it caramelizes and creates sweet, crunchy pockets.

• Scandinavian buns and pastries – Sprinkled on top before baking for texture and shine.

• Kolaches, Danish pastries, and brioche – Used as a topping for sweetness and crunch.

• Decorative use – On cookies, cakes, or cupcakes for a rustic or festive look.