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 or coating to other desserts such as cheesecakes and ice cream to top it up.

Feuilletine is designed to remain crispy when mixed with fat-based ingredients like chocolate, nut butter, and praline paste. To maintain its texture, avoid combining it with water-based liquids such as milk, cream, ice cream base, or cake batter.

For a crunchy texture, mix feuilletine into a chocolate layer, but not into ganache, which contains too much liquid from the cream.

Incorporating feuilletine into melted coating chocolate or tempered chocolate will ensure it stays crispy.

This format is great for professional chefs or home cooks.