Paillete feuilletine is made from tiny pieces of crushed crêpes Dentelle, which are a delicate and crispy cross between a biscuit and a wafer.

These buttery biscuit flakes are used to add texture when baking patisserie recipes, often used in ganache, gianduja and praline. You can also use this paillete feuilletine to add a crunchy topping to other desserts such as cheesecakes and ice cream, but it’s not advised to add it to any liquid bases as it will soften.

Try using this caramelised, buttery paillete feuilletine as a coating on a cake, or mix with chocolate to form a base for a tart.

We stock a wide range of premium quality products for pastry chefs including Valrhona chocolate, French butter and fresh yeast, visit our Baking and Patisserie section to view more.