Feuilletine

Pailleté feuilletine

What it is

It is crepe dentelle broken up: the story goes that a Quimper crepe-maker left one too long on the billig in 1886 and rolled the brittle result rather than throw it out. Pastry buys the crumbs by the kilo for one property alone, a crackle that survives being bound in fat.

In the kitchen

Fold it into praline or chocolate below 30 C and shape it at once - it goes soft the moment it meets water or a warm cream. Coating the crumbs in melted chocolate first, roughly one part to three, waterproofs them and buys a week of crunch.

Goes with

Praline paste Gianduja Dark chocolate Milk chocolate White chocolate Hazelnut Almond Butter

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

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