CACAO BARRY Fine Crumbled Biscuit, Paillete Feuilletine
Fine crumbled biscuits made with pure butter. Crushed up pieces of crepes dentelles. A common ingredient used by French pastry recipes and usually mixed with chocolate or hazelnut paste to create a crunchy praliné filling. Ideal for adding crunch and texture to ganache, pralines and bonbons.
Avoid contact with moisture in pastry creams, butter creams or mousse.
- Recipes with couverture chocolates, pralinés, fruit jellies, nuts or Gianduja
- Last minute dessert topping when ready to eat