The original French biscuit crunch.
This crumbly mixture of crushed original French 'gauffres dentelles' is ready to add a light crisp to your pralines and giandujas. You can also mix it with tempered chocolate to add a crunchy interior to bonbons, pastries and desserts. Paillete Feuilletine will remain crunchy.
You can sprinkle it on top of mousses, ice creams and desserts that are served a la minute as well. Our chefs recommend not to mix it into cream, dairy or liquid bases, since Paillete Feuilletine tends to absorb the moisture, and will turn soft and soggy.
