The pastry chef’s secret ingredient Pailleté Feuilletine adds an amazing textural crunch and is a must-have addition to bonbons, gianduja, and praline. Adorn truffles, cakes, and parfaits with crispy shards of Feuilletine, for a crackly texture and a subtle caramelized flavor. With its enticing golden color, shards of Feuilletine are a gorgeous addition to so many sweet creations. When used as a garnish, they add an elegant look, or when acting as a filling, provide excellent contrast. With an addictively tasty flavor and no end of preparation options, Pailleté Feuilletine is a delicious and versatile addition every kitchen needs.
Made to stay crispy, Pailleté Feuilletine shines when combined with chocolate, nut butter, or praline paste; but should be kept away from more liquidy preparations. When added to milk, ice cream base, or even cake batter, the Feuilletine will quickly become soggy and lose its signature snap. Also known as ‘gauffres dentelles’, these crispy shards are made from crushed crepes. Composed of a thin, lightly sweetened dough, the golden crepe is allowed to cool then crushed into the delicious shards that grace so many of our favorite desserts. Originally the solution to an economically minded baker’s crepe scrapes, Pailleté Feuilletine is now an integral part of so many sweet preparations.
The Pailleté Feuilletine, from Cocoa Noel, is made from premium ingredients imbuing it with just the right slightly caramelized flavor and that crispy crunch. Using cutting-edge technology to ensure their crepes are always cooked to uniformity, their Feuilletine boasts the highest quality. Sold in 6-pound boxes, they are available for purchase singly or in sets of 2. Enjoy one of France’s classic sweet ingredients from one of her foremost producers of artisan products right here at Gourmet Food Store!