cassonade

Turbinado sugar stood in for the cassonade.

The recipe Perret generously gave me included cassonade, a coarse brown sugar that’s not refined in the same way as American brown sugar, and a thin hazelnut purée from Italy’s Piedmont region.

Cassonade is the name of the beet sugar, it can be dark or light brown. you can also check recipes of the "tarte au sucre du Nord".

Cassonade, kas-o-nād′, n. raw or unrefined sugar.

Ménage, instead of lentilles and cassonade, approves of nentilles and castonade; Bonhours, jérarchie and not hiérarchie and M. Chapsal speaks of les œils de la soupe.