The French way to add crunch to desserts! Made of paper thin crepe biscuits, Paillete Feuilletine is a common ingredient used by French pastry recipes and usually mixed with chocolate or hazelnut paste to create a crunchy praline filling.
Crepe dentelles are made with pure butter then crushed in to pieces for adding to couverture chocolates, pralines, fruit jelly, or. gianduja -hazelnut paste.
When used as a topping on cream or ice cream, it is advised to eat immediately to avoid becoming soggy.