This crispy mix of crushed original French "gauffres dentelles" adds a crunchy texture to your pralines and giandujas. You can also mix it with tempered chocolate to create a crunchy bite for chocolates, pastries, and desserts. Pailleté Feuilletine remains firm. You can sprinkle it on mousses, ice cream, and desserts that are served à la minute. Our chefs recommend not mixing it into cream, dairy, or liquid bases because Pailleté Feuilletine generally absorbs the moisture and thus becomes soft and limp.
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