Callebaut Paillete Feuilletine 2.5kg

Pailleté Feuilletine

Callebaut Pailleté Feuilletine 2.5kg is a premium French ingredient made from finely crushed, crisp crêpes dentelles biscuits. Known for its light and delicate crunch, it is widely used by pastry chefs, chocolatiers, and home bakers to add texture to desserts and confectionery. Unlike ordinary biscuit crumbs, Pailleté Feuilletine keeps its crunch when combined with chocolate, praline, and nut pastes, making it an essential ingredient for creating professional-quality fillings and layers.

Whether you are making pralines, gianduja, entremets, or modern patisserie, this versatile product adds depth of texture and a refined finish. For the home cook, it offers an easy way to recreate restaurant-style desserts and adds crispness to mousses, tarts, cakes, and even ice cream toppings.

If you are searching for what Pailleté Feuilletine is used for or wondering how to use it at home, the answer is simple. It is a ready-to-use ingredient that can be mixed with chocolate for crunchy layers in cakes, sprinkled over mousses for texture, or used to build contrast in desserts without losing its crisp bite.

Key Features:

• Made from authentic French crêpes dentelles for a delicate, biscuit-like crunch.
• Retains its crisp texture when mixed with chocolate, pralines, or nut pastes.
• Perfect for adding contrast to desserts, pastries, bonbons, and ice creams.
• A trusted product from Callebaut, known worldwide for premium chocolate and patisserie ingredients.
• Size: 2.5kg

Recipe Inspiration:

• Chocolate Crunch Layer Cake: Create a thin layer of melted dark chocolate mixed with Pailleté Feuilletine and spread it between cake layers. This adds a crisp, chocolatey bite that contrasts with soft sponge and buttercream.
• Hazelnut Praline Bars: Blend hazelnut praline paste with melted milk chocolate and fold in Feuilletine. Pour into a lined tray, chill, and cut into bars for a homemade treat with professional texture.
• Crispy Dessert Topping for Ice Cream: Sprinkle Feuilletine over freshly scooped ice cream or semifreddo just before serving for an instant crunch that doesn’t turn soggy.
• Crunchy Bonbon Centres: Mix Feuilletine with tempered chocolate to form the centre of handmade chocolates. The result is a crisp texture that balances the smooth coating of the bonbon.

What is the difference between Pailleté Feuilletine and biscuit crumbs?

Pailleté Feuilletine is made from thin French crêpes dentelles that are baked and finely crushed, giving a much lighter and more delicate crunch than standard biscuit crumbs.

Can Pailleté Feuilletine be used in cream-based desserts?

It is not recommended to mix Feuilletine into creams, mousses, or liquid bases in advance as it will absorb moisture and soften. For best results, use it in chocolate layers or sprinkle it on top just before serving.

Is Callebaut Pailleté Feuilletine suitable for home baking?

Yes, although it is widely used by professional chefs, Feuilletine is easy to use at home. It can be added to cakes, layered desserts, or chocolate bakes to bring a crisp contrast without complicated techniques.

Ingredients:

WHEAT flour (41.5 %), sugar (46 %) 87.5%, concentrated butter (MILK) 8.0%, MILK sugar 1.5%, MILK proteins 1.5%, salt <1%, malt extract (BARLEY) <1%, raising agent E500ii <1%.

Allergens highlighted in BOLD.

Additional Allergen Information
CONTAINS MILK, WHEAT AND BARLEY MAY CONTAIN SOYA

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.