Description
Crispy biscuit flakes for praline, ganache, and dessert textures
Cacao Barry’s Feuilletine is made from finely crumbled crêpes dentelles—ultra-thin, crisp French butter biscuits. These delicate flakes offer a light, crunchy texture that remains crisp when folded into chocolate, hazelnut paste, or Gianduja, making them a staple in professional French pastry and bonbon recipes.
Perfect for adding crispy layers to ganache, pralines, bonbons, or as a last-minute dessert topping, Feuilletine brings both texture and refinement to your creations. Best incorporated at the final stages of assembly to maintain its signature crunch. Avoid mixing directly into high-moisture preparations such as pastry cream or mousse.
Key Features:
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Authentic French crêpes dentelles flakes made with pure butter
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Adds a crispy texture to chocolate-based fillings and layers
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Ideal for ganache, pralines, Gianduja, and plated desserts
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Professional-quality, used in classic and modern French pastry
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Product of France
Suggested Applications:
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Praliné fillings and layered confections
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Recipes with couverture chocolate, fruit jellies, or roasted nuts
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Crunchy inserts for entremets or chocolate bonbons
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Topping for ice cream, plated desserts, or verrines (just before serving)
About the Brand