Pailleté feuilletine
The crispy biscuit crunch that tickles the taste buds

A great ingredient to texturise pastry interiors and confectionery fillings

The availability of your Callebaut products may be temporarily affected due to the exceptional halt of our production site in Wieze, Belgium, end June. The factory has been cleaned and is operational again. However, certain products may be low or out of stock, and delivery times may be extended. More about this here.

Pailleté Feuilletine

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

Where to find Callebaut?

Tiny bits of light and caramelly biscuit crunch.

Chocolate type
How to use

Mix into chocolate, nut praline or giandujas to add a crispy bite.

Main features

Remains crispy in combination with chocolate or nut pastes.


Patisserie & Dessert

Ice creams & sorbets

Available packaging

  • Pailleté feuilletine
    2.5kg box

Order code

  • M-7PAIL-E0-401 * | 2.5kg box | 4 boxes/box | Euro pallet (240kg)
  • M-7PAIL-401 * | 2.5kg box | 4 boxes/box | Euro pallet (240kg)

Shelf life

  • months


  • NK