Feuilletine are brittle crispy flakes with caramelized flavours. Feuilletine flakes are used in professional pâtisserie for their delicious sweet flavour and light, crispy texture.
What is feuilletine?
Although some forums suggest using cornflakes as a substitution for feuilletine flakes, the two are very different. Feuilletine flakes are extremely fine - almost paper thin - broken into tiny shards, perhaps 1-5mm in size, and extremely delicate. In comparison to cornflakes' crunch, feuilletine flakes taste richer and more buttery, with a long-caramel finish.
How do I use feuilletine?
Mix feuilletine flakes into ganache and mousses, or use in layered cakes. A classic use is to mix the feuilletine with a blend of hazelnut paste or almond & hazelnut praline and melted chocolate couverture to form the base of a chocolate mousse cake. Even try coating the feuilletine in tempered chocolate, separating them out to dry, and using the crispy chocolate flakes as garnishes for desserts and pastries. Read more: French Pâtissier’s Secret Ingredient – 3 Recipes Using Feuilletine
Ingredients: wheat flour, sugar, anhydrous milkfat, milk sugar, milk proteins, salt, barley malt flour, raising agent E50011.
Allergy Advice: for allergens, see ingredients listed in bold. May contain traces of soy.
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