Chocolate feuilletine crunch, the classic French praline crisp, ready in minutes with only three ingredients.
What is Praline feuilletine
I use this traditional French feuilletine in many pastries, from chocolate entremets to crunchy cake layers.
It’s the classic crispy praline layer you find in desserts like the Royal chocolate cake (Trianon), made with melted chocolate, praline paste and feuilletine flakes.
This chocolate feuilletine crunch comes together in minutes and brings a light, crispy texture to cakes, tarts and layer cakes.
You can make it with milk chocolate, dark chocolate or white chocolate and adjust the flavor with any praline paste.
Why you'll love this recipe
- Only three ingredients for a real French feuilletine crunch you can make in minutes.
- Perfect crispy texture for cakes, tarts, entremets and all chocolate desserts.
- Customizable flavor with any chocolate or praline paste you like.
Ingredients you need
- Chocolate - Milk chocolate works best for a classic feuilletine crunch. You can swap it for dark chocolate or white chocolate depending on the dessert flavor.
- Feuilletine flakes - Essential for the crispy texture. If you don’t have feuilletine, use puffed rice, corn flakes, crushed crackers or leftover baked shortcrust scraps.
- Praline paste - Use hazelnut-almond praline, pecan praline or any nut spread (almond butter, peanut butter, speculoos or Nutella) to adjust the flavor.
Tips for this recipe
- Use quality chocolate for a smooth, stable crisp.
- Crush the feuilletine finely so the layer stays even.
- Work quickly before the mixture firms up.
- Spread thinly for a light, crisp texture.
- Chill fully so it cuts cleanly for cake layers.
How to make feuillantine crunch
Melt the chocolate in the microwave or over a double boiler.
Crush the feuilletine flakes in a large bowl until finely crumbled.
Add the melted chocolate and praline paste to the bowl.
Mix with a spoon until the mixture is smooth and compact.
Spread the crisp immediately on parchment paper with an angled spatula.
Chill for about 30 minutes until firm.
Cut the crisp with a knife or pastry ring to the shape you need.
How to use feuilletine crunch
Perfect as a crunchy layer in entremets, Royal chocolate cakes, Yule logs, tarts, layer cakes, or dessert cups.
Add it under mousse cakes, between sponge layers, or as a topping for texture.
Storage
- Keep at room temperature for 1 week in an airtight container.
- Refrigerate for up to 2 weeks, or freeze for 3 months and thaw in the fridge.
- You can re-melt and reshape if needed.
Variations
- Dark chocolate feuilletine for a stronger cocoa taste.
- White chocolate crisp for a sweeter, creamy version.
- Nutty crisp with chopped hazelnuts or pistachios.
- Spiced crisp with cinnamon or orange zest.
- Speculoos or Nutella crisp using flavored spreads.
Recipe Questions
Why is my feuilletine not crunchy?
It absorbed moisture. Spread it thinner and store it airtight.
Can I replace feuilletine flakes?
Yes, with puffed rice, corn flakes, crushed crackers, or biscuit crumbs.
Why does the mixture harden quickly?
Chocolate sets fast as it cools. Work immediately after mixing.
Can I use dark chocolate instead of milk chocolate?
Absolutely — it gives a firmer, more intense crisp.
How thick should the layer be?
About 2–4 mm for the classic entremets crunch.
More praline and feuilletine recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate Feuilletine Crunch (Praline Crisp)
- Total Time: 5 minutes
- Yield: 8 inch cake
Description
Recipe for chocolate feuilletine crunch, a milk chocolate praline crisp perfect as an insert in a pastry or in your desserts and cakes.
Ingredients
- 100 g (⅓ cup) Praline paste
- 60 g Feuilletine flakes (about 12 lace crêpes)
- 40 g (¼ cup) Milk chocolate chips — or dark or white chocolate
Instructions
- Crumble the feuilletine flakes with your fingers and place them in a large bowl.
- Add the praline paste and the melted milk chocolate, then mix with a spatula until smooth.
- Spread the mixture on parchment paper to about 3 mm thickness.
- Press firmly with an angled spatula to smooth and level the crisp.
- Chill for at least 30 minutes before cutting or using.
Notes
Storage: Keep refrigerated up to 1 week in an airtight container, or freeze up to 3 months.
Tips:
- Use quality praline for the best flavor.
- Melt chocolate gently to avoid graininess.
- Spread thinly for a crisp, even layer.
- Chill well before cutting inserts.
- Match chocolate type (milk, dark, white) to your dessert flavor.
- Prep Time: 5 minutes
- Category: Pastry, dessert
- Cuisine: French
Sophie
I tried this feuilletine crunch today and it was perfect! So easy to make and the texture was exactly what I needed for my cake.