Pailleté Feuilletine isn’t just for professional pâtisserie. These light, buttery flakes are an easy way to add crunch to homemade chocolate treats, cheesecakes and even ice cream.
Here are six simple Pailleté Feuilletine recipes to try at home, from a Dubai chocolate-inspired strawberry cup to homemade chocolate bars.
1. Dubai Chocolate-Inspired Strawberry Cups
For a quick take on the Dubai chocolate trend, swap the usual kataifi pastry for Pailleté Feuilletine for extra crunch.
You will need (for 2 servings):
- 10 Fresh strawberries
- Pistachio paste or cream
- Pailleté Feuilletine
- Dark chocolate
Method:
Cut the strawberries into bite-sized pieces and divide between individual cups.
Mix Pailleté Feuilletine into the pistachio paste until you have a crunchy but creamy consistency.
Spoon the pistachio mixture over the strawberries. Melt the dark chocolate, drizzle generously over the top, repeat the operation for a new layer and leave for a few minutes to set before digging in.
2. Homemade Praline Feuilletine Chocolate Bars
Making your own chocolate bars is much easier than it looks. Praline and feuilletine are a classic pairing, giving these bars a smooth, nutty flavour followed by plenty of crunch.
Ingredients:
- 100g dark chocolate
- 100g milk chocolate
- 75g praline paste
- 75g Pailleté Feuilletine
- Chocolate bar mould
Method:
Melt the dark and milk chocolate together gently over a bain-marie.
Once smooth, remove from the heat and stir in the praline paste. Fold through the Pailleté Feuilletine until evenly distributed.
Pour into your chocolate bar mould and refrigerate until completely set.
Remove from the mould and enjoy your homemade chocolate bar, perfect for sharing, gifting… or keeping entirely to yourself!
3. Crunchy Feuilletine Cheesecake Base
Give the usual biscuit cheesecake base a French pâtisserie twist. Chocolate hazelnut spread, milk chocolate and Pailleté Feuilletine create a rich, crisp base that contrasts beautifully with a smooth and creamy cheesecake filling.
You will need:
- 200g chocolate hazelnut spread
- 50g milk chocolate
- 30g Pailleté Feuilletine
- 15g butter
Method:
Gently melt the milk chocolate and butter together over a bain-marie or in short bursts in the microwave.
Add the chocolate hazelnut spread and stir until the mixture is smooth and evenly combined. Fold in the Pailleté Feuilletine.
Spread the mixture evenly over the base of your cheesecake tin and gently press it down with the back of a spoon. Refrigerate until the base is firm, then add your favourite cheesecake filling and continue with your recipe.
Tip: Keep the Pailleté Feuilletine away from water-based ingredients where possible. Coating the flakes in chocolate and hazelnut spread helps protect their delicate crunch.
4. Homemade Ice Cream with a Feuilletine Chocolate Shell
Creamy homemade ice cream meets a crisp chocolate and feuilletine shell in this easy frozen treat. We’ve added raspberry coulis for a fruity contrast, but you can leave it out or experiment with your favourite flavours.
You will need:
For the ice cream:
- 250ml whipping cream
- 120ml condensed milk
- Vanilla seeds or vanilla paste
- Raspberry coulis, optional
For the coating:
- 200g dark chocolate
- 1 tbsp coconut oil
- 70g Pailleté Feuilletine
Method:
Whip the cream until it holds soft peaks. Gently fold through the condensed milk and vanilla.
For a raspberry version, swirl a little raspberry coulis through the mixture without completely combining it.
Pour into ice lolly moulds and freeze for at least 8 hours, preferably overnight.
Melt the dark chocolate with the coconut oil and allow it to cool slightly before stirring through the Pailleté Feuilletine. Transfer the mixture to a tall glass.
Remove the frozen ice creams from their moulds and dip each one into the chocolate until covered. Return to the freezer for around 20 minutes before serving.
5. Chocolate Truffles with a Crispy Feuilletine Coating
Classic chocolate truffles are usually soft from the first bite. Adding a chocolate and feuilletine shell gives them an unexpected crispy exterior while keeping the rich ganache centre.
First, make a simple chocolate ganache by pouring hot cream over chopped chocolate and stirring until smooth.
Allow the ganache to set until firm enough to shape. Roll into small balls and chill or briefly freeze until firm.
Melt chocolate for the coating and stir through some Pailleté Feuilletine. Dip each cold truffle into the mixture until completely covered.
Place on baking paper and refrigerate until the chocolate shell has set.
6. Chocolate Feuilletine Rochers
These little chocolate clusters are one of the easiest ways to use feuilletine. Add hazelnuts or almonds for extra crunch and you’ll have a simple homemade treat that works brilliantly with coffee.
You will need:
- 200g dark or milk chocolate
- 80g Pailleté Feuilletine
- Chopped hazelnuts or sliced almonds
Method:
Melt the chocolate gently over a bain-marie.
Stir in the Pailleté Feuilletine and your choice of chopped hazelnuts or sliced almonds.
Line a tray with baking paper and drop teaspoons of the mixture onto the tray to create small clusters.
Refrigerate for approximately 1 hour, or until completely set, then enjoy.
Ready to Start Baking?
From a crunchy cheesecake base to homemade chocolate bars, a little Pailleté Feuilletine can completely change the texture of a dessert.
If you’re new to this French pâtisserie ingredient, read our What is Pailleté Feuilletine? guide to discover what it’s made from, why pastry chefs use it and how to keep it crispy.
Or, if you’re ready to experiment, discover our Barry Callebaut Pailleté Feuilletine 500g and start creating your own crunchy chocolate treats.
