Feuilletine 200g

Description

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.

Delivery

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Express ? £6.99 (or FREE for orders over £100)
Signature Required ? £6.99 (or FREE for orders over £100)
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Large Item Delivery ? £29.99 (or FREE for orders over £100)
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Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

Recipes & Articles

  • Feuilletine & Salted Caramel Macarons Recipe

    Feuilletine & Salted Caramel Macarons Recipe

    • Overnight with 50 minutes cooking

    • Intermediate

  • French Pâtissier's Secret Ingredient - 3 Recipes Using Feuilletine

    French Pâtissier's Secret Ingredient - 3 Recipes Using Feuilletine

    December 12th, 2014
  • How To Use Velvet Spray: Flocking & A Passion Fruit Mousse

    How To Use Velvet Spray: Flocking & A Passion Fruit Mousse

    • Overnight with 30 minutes cooking

    • Difficult

  • Louis XV Dessert Recipe

    Louis XV Dessert Recipe

    • Overnight with 30 minutes cooking

    • Difficult

  • 3 GBBO Techniques To Master

    3 GBBO Techniques To Master

    September 23rd, 2014
  • Hazelnut Yule Log Recipe

    Hazelnut Yule Log Recipe

    • 6-7 hours

    • Difficult