Vanilla Paillete Feuilletine

Paillete feuilletine are often used in pastry for their crispy, crunchy texture. They are essentially broken pieces of biscuit that has been spread into a very thin layer prior to baking. Once very thin, the mix is baked until golden brown and packed with butter and caramel flavor. You can buy these readily made, but you can also make them at home just as follows.

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Paillete feuilletine are always used in mixes that are fatty and do not allow moisture to seep into the biscuit. They are never used in mousse, pastry cream or ganache, nor they are sprinkled on top of mirror glaze or buttercream because they absorb moisture and lose their main property – the crunch! Most often they are used in a mix of chocolate and praline so the final layer hardens a bit from the chocolate, but not too much thanks to the praline. Here is an example of an entremet that uses a layer of croustillant to create a delicious dessert.

How to use paillete feuilletine

To keep their crunchy texture, paillete feuilletine must not come in contact with water or high humidity. But they can be used in mixes like chocolate, praline, pistachio paste – essentially anything that contains just fats and no drop of water.

Vanilla paillete feuilletine

Paillete feuilletine are the crunchy ingredients added to French pastry products to bring them to a whole new level of deliciousness through texture.

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Ingrediente

 

• 40 g butter (room temperature)
• 40 g icing sugar (sifted)
• 40 g egg whites
• 3 g vanilla extract
• 55 g white all-purpose flour
• 1 g salt

Instructiuni

• Combine the butter and icing sugar and mix with a hand mixer. You don’t need to whip it!
• Add the egg whites and vanilla extract, then stir in the flour and salt.
• Spread the mixture as thinly as possible on a silicone mat (Silikomart is my favorite).
• Bake at 175C for 4-6 minutes or until it becomes golden brown.
• Remove from the oven.
• While hot, this think biscuit is quite elastic and it can be molded into a shape you like. If not, just let it cool down in the pan – as it cool, it becomes crispy.
• Break into small pieces and preserve into an airtight container to keep it away from humidity.

Ustensile si echipamente

Mixer

Oven

Silicone spatula

Silicone mat

Kitchen scale

Sieve

Angled spatula

Notes

Mixer
Oven
Silicone spatula
Silicone mat
Kitchen scale
Sieve
Angled spatula

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