How To Make Feuilletine (Pailleté Feuilletine)
Feuilletine is a super thin crispy wafer flakes used in desserts to add crunch. It’s not easy to spell (I never get it right, thanks copy and paste!) but it’s really easy to make.
Hey team, Nick here. I’m so stoked to be sharing this recipe because it can be used in so many ways. I actually stumbled across these little crisp wafer shards when I was developing my Ferrero Rocher Tart (coming soon) because I wanted something crisp that mimicked the wafer inside those little chocolates. So I ended up mixing them with Nutella and I’m telling you, it’s like eating crushed Ferreros.
The magic thing about them, which still stuns me is that they stay crispy when you mix them with fat based things. So you can use them in things like chocolate, ganache, nut butters like Nutella etc. It adds this delicious crunch and caramelized flavor.
I’ll take you through each step, with photos on how to make them, it’s super easy and guess what? You get the satisfaction of crushing them up at the end. Feels like a kinder projects but for adults with taste!
How to make the batter
- Add the softened butter, sugar, vanilla and salt into a small bowl and mix using a spatula or whisk until creamy in texture.
- Add the egg and mix until combined. It’s gonna look split but don’t worry about it.
- Add the flour and baking powder and mix. That’s literally all there is to it!
How to bake it
- Line two large baking trays with silicone baking mat. It will work with baking paper, but you need to spread it super thing. I do that using an offset spatula.
- Bake for about 15 minutes or until deeply golden, not burned. You want to dry them out because that’s what’s going to help them stay crisp.
- Once they’ve baked, let them cool completely
Then crush for your life! It’s fun, but don’t go too hard. You don’t want to crush them into a powder. Cornflake sized flakes is good because it gives you some room to let them crush just a little more when you mix them with something.
How to store your Feuilletine
As soon as they’ve cooled and been broken up, pop them into a zip lock bag. If they’re left out exposed to air, they soften and go stale. So keep them fresh. They can be made up to 2 weeks in advance.
Ways to use Feuilletine
- Mix it with frosting
- Sprinkle it on top of ice cream (eat it right away)
- Add it to cake batter for added crunch
- Add it to nut butters or Nutella
- Add it to cookie batter for added crunch!
Actually, makes a delicious snack too. My daughter loves eating some in a little bowl when I do her hair in the morning.
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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How To Make Feuilletine (Pailleté Feuilletine)
Feuilletine is super thin crispy wafer flakes used in desserts to add crunch, and guess what? They stay crisp!
Serves 1
Ingredients
Feuilletine
- 55 g salted butter, softened
- 55 g powdered sugar, sifted
- 1 large egg, room temp (55g)
- 7 g vanilla extract
- 65 g all purpose flour, plain flour
- 1/4 tsp baking powder
Instructions
Feuilletine
- Preheat your oven to 165C / 330F (fan off) 155C / 295F (fan on). Line two large half sheet baking trays with silicone baking mats. You can use baking paper, just spread it out thin and pop it in the oven as quickly as you can before the moisture causes the paper to warp.
- Cream butter, sugar and egg – Add the softened butter and sugar into a medium sized mixing bowl and use a whisk to combine until it’s well combined. Then add the egg and vanilla extract and whisk in until well combined. It will look curdled.
- Add dry ingredients – Mix in the flour and baking powder until a smooth paste forms.
- Bake – Divide the mixture between the two baking trays and use an offset spatula or spoon to spread as evenly and thinly as you can. Bake each tray one at a time for 14-15 minutes or until a deep golden color. Keep a close eye on it so it doesn’t burn!
- Storage – Once the Feuilletine is baked, let it cool completely, then break up into fairly large pieces. Store in an airtight container or zip lock bag until ready to use. This will keep it crisp and fresh.
- How to use – Feuilletine will stay crisp when its used with fat based mixtures like Nutella, nut butters or chocolate. It will not retain its crisp with high moisture mixtures or things that are very liquid based. Things like cream for example. I used this inside my Ferrero Rocher Tart to mimic the crunch of biting into one of the bite sized chocolates. Experiment with it and see how you like to use it.
Notes
Storage – Feuilletine can be stored in an airtight container, in the fridge for up to three days.
Nutrition – Is an approximate and is based on per batch of Feuilletine. Obviously you’re not going to eat the lot!
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 929kcal
Carbonhydrates: 106g
Protein: 13g
Fat: 49g
Saturated Fat: 30g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 13g
Trans Fat : 2g
Cholesterol: 282mg
Sodium: 525mg
Potassium : 155mg
Fiber: 2g
Sugar : 55g
Vitamin A: 1612IU
Calcium: 108mg
Iron: 4mg
Nutrition Disclosure
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