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Feuilletine is a pastry chef’s best kept secret, giving professional cakes and pastries that extra something special: a delicate crunch that provides the perfect textural contrast to just about any dessert.
Making feuilletine from scratch is surprisingly easy (much easier than spelling it, that’s for sure), and the resulting thin, crispy flakes can be mixed into any number of confections including ganache or chocolate mousse, sprinkled between cake layers, or added to cookie batters or brownies to provide a lovely bit of added crunch.
If you’ve ever had a professionally made cake or confection and noticed a mysterious yet delightful crunchy texture in one of the layers, chances are it is feuilletine.
Feuilletine, or pailleté feuilletine, is basically just a super thin crepe that’s been crumbled into flakes. If you’ve ever made crepes and noticed how the edges often get beautifully crispy (the best part of crepes if you ask me), that’s essentially just feuilletine on a smaller scale.
That ultra fine, delicate crunch that holds up in fat-based mixtures is one of feuilletine’s most unique characteristics, and not something easily replicated with other ingredients (corn flakes, crushed fortune cookies or ice cream cones, and puffed rice cereal are the most common substitutes I see recommended, and to be honest none of them even come close to the thin and delicately crispy crunch of feuilletine or its ability to stay crispy even when mixed into, say, chocolate ganache for example).
(more…)from Love and Olive Oil https://ift.tt/X81APkK
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