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Callebaut Paillete Feuilletine Crispy Biscuit Flakes Inclusion for Pralines Gianduja Bonbons Cakes Mousses Ice Cream and Desserts Crunchy Texture Topping 2.5kg

£32

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  • Light, caramelly French biscuit crunch designed to add instant texture without overpowering flavour
  • Made from crushed French “gauffres dentelles”, the classic feuilletine used by pastry chefs for refined crunch
  • Ideal for pralines and gianduja, also excellent mixed into tempered chocolate for a crunchy interior in bonbons and desserts
  • Stays crunchy when used correctly, perfect for finishing mousses, ice creams and desserts served à la minute
  • Chef guidance: avoid mixing into creams, dairy or liquid bases as it absorbs moisture and softens

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