The crispy biscuit crunch that tickles the taste buds
A great ingredient to texturise pastry interiors and confectionery fillings
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.
Tiny bits of light and caramelly biscuit crunch.
How to use
Mix into chocolate, nut praline or giandujas to add a crispy bite.
Remains crispy in combination with chocolate or nut pastes.
Patisserie & Dessert
Ice creams & sorbets
- 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)