Rectangular glass container holding feuilletine
Feuilletine

Feuilletine, or pailleté feuilletine (French pronunciation: [paj.te fœj.tin]), 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.[1]

Feuilletine is decorative and has a buttery flavour, but it is especially valued for the unique texture it adds to dishes.[2][3][4] It is sometimes incorporated into praline, hazelnut paste, and other nut pastes.[3][5] Although feuilletine is produced commercially, it was originally conceived as a way for a pâtisserie to make use of cookie scraps.[1][6]

See also

References

  1. 1 2 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. 1 2 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. ↑ 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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