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Feuilletine

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French snack

Not to be confused with feuilleton, a type of newspaper supplement.
Rectangular glass container holding feuilletine
Feuilletine

Feuilletine, or pailleté feuilletine (French pronunciation: [paj.te fœj.tin]), is a crispy confection. It is made from thin, sweetened crêpes.

Recipe

Feuilletine is a crispy confection made from thin, sweetened crêpes. The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp. In French, these crispy crêpes are called crêpes gavottes or crêpes dentelles; but when crumbled into small shards, they become feuilletine.

Use

Feuilletine is decorative and has a buttery flavour, but it is especially valued for the unique texture it adds to dishes. It is sometimes incorporated into praline, hazelnut paste, and other nut pastes. Feuilletine is produced commercially, though it was originally conceived as a way for a pâtisserie to make use of leftovers.

See also

References

  1. ^ Anton, Frédéric; Brua, Christelle (2011). "Glossaire § Pailleté feuilletine". Petits gâteaux (in French). Editions du Chêne. p. 284. ISBN 978-2-8123-0716-4. Retrieved 25 February 2018 – via Google Books.
  2. Wakerhauser, Cheryl (2017). "Hazelnut Crunch". Modern French Pastry: Innovative Techniques, Tools and Design. Page Street Publishing. p. 134. ISBN 978-1-62414-437-0. Retrieved 25 February 2018 – via Google Books.
  3. ^ Tosi, Christina (2011). "Feuilletine". Momofuku Milk Bar. Clarkson Potter. p. 17. ISBN 978-0-307-95330-8. Retrieved 25 February 2018 – via Google Books.
  4. Parks, Stella (2012). "Feuilletine · GF". BraveTart. Archived from the original on 27 February 2018. Retrieved 25 February 2018.
  5. Foskett, David; Rippington, Neil; Paskins, Patricia; Thorpe, Steve (2017). "Flavourings, fillings, inclusions and coatings § Inclusions". Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery. Hodder Education. ISBN 978-1-5104-0133-4. Retrieved 25 February 2018.
  6. ^ "Pan di Spagna Birthday Cake with Gelato Gusto Carrara". Food Network. Archived from the original on 21 February 2024. Retrieved 25 July 2024. It can be purchased online.
  7. Almond, Steve (2004). "Feuilletine, Revealed". Candyfreak: A Journey Through the Chocolate Underbelly of America. Algonquin Books. p. 108. ISBN 978-1-56512-421-9 – via Google Books.

Further reading

  • Fonssagrives, Jean-Baptiste (1861). "Pain et aliments analogues" [Bread and Similar Foods]. Hygiène alimentaire des malades, des convalescents et des valétudinaires; ou, Du régime envisagé comme moyen thérapeutique [Alimentary Hygiene for the Sick, Convalescent, and Ailing; or, Of the Proposed Regimen as a Therepeutic Method] (in French). Paris: J. B. Baillière. p. 170 – via Google Books.
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