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?
Description

Tiny bits of light and caramelly biscuit crunch.

Chocolate type
Dark
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.

Applications

Patisserie & Dessert

Ice Creams & Sorbets

Available packagings

  • Pailleté feuilletine
    2.5kg box

Order code

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

Shelf life

  • months