Crispy biscuit flakes for praline, ganache, and dessert textures

Cacao Barry’s Feuilletine is made from finely crumbled crêpes dentelles—ultra-thin, crisp French butter biscuits. These delicate flakes offer a light, crunchy texture that remains crisp when folded into chocolate, hazelnut paste, or Gianduja, making them a staple in professional French pastry and bonbon recipes.

Perfect for adding crispy layers to ganache, pralines, bonbons, or as a last-minute dessert topping, Feuilletine brings both texture and refinement to your creations. Best incorporated at the final stages of assembly to maintain its signature crunch. Avoid mixing directly into high-moisture preparations such as pastry cream or mousse.

Key Features:

• Authentic French crêpes dentelles flakes made with pure butter

• Adds a crispy texture to chocolate-based fillings and layers

• Ideal for ganache, pralines, Gianduja, and plated desserts

• Professional-quality, used in classic and modern French pastry

• Product of France

Suggested Applications:

• Praliné fillings and layered confections

• Recipes with couverture chocolate, fruit jellies, or roasted nuts

• Crunchy inserts for entremets or chocolate bonbons

• Topping for ice cream, plated desserts, or verrines (just before serving)