How to make a chocolate feuilletine to add crunch to all your desserts, cakes and pastries. This homemade praline crisp recipe is very easy to make and delicious, made with only 3 ingredients and ready in only 5 minutes.
Feuillantine or feuilletine, also called crispy praline, is a very well known preparation in French pastry making. It is the thin crunchy layer found in our favorite desserts such as the famous Royal chocolate (Trianon).
Made with only 3 ingredients and without cooking, chocolate chips, almond and hazelnut praline paste and lace crepes (feuilletine flakes), which give this crunchy and tasty texture to the praline crisp.
This basic feuilletine crunch recipe can be easily modified to match the flavors of your cake, by changing the type of chocolate, the praline paste or by replacing the feuilletine flakes.
It is used in all kinds of dessert recipes, in desserts, a Christmas log, dessert glasses for the holidays, on a tart and even in a layer cake.
Ingredients and substitutions
- Chocolate: Use milk chocolate chips preferably, which you can also replace with dark chocolate or even white chocolate.
- Pailleté feuilletine: Feuilletine flakes are Indispensable in the recipe, but you can also replace them with puffed rice cereals, corn flakes, dry crackers, or leftover sweet shortcrust pastry dough.
- Praline: Homemade hazelnut almond praline, or pecan praline that you can replace with another spread such as almond paste, peanut butter, speculoos spread or Nutella.
- Nuts: Crushed almonds, pistachios, hazelnuts, or shredded coconut.
- Flavoring: lemon juice, orange, red fruit puree etc…
You will find the quantities of ingredients and complete instructions in the recipe card at the end of the page.
How to make feuillantine crunch
1 - Mix ingredients
- Melt the chocolate in a microwave or in a double boiler.
- Crumble the feuilletons flakes in a large bowl until they are a fine powder.
- Add melted milk chocolate and praline paste.
- Mix with a tablespoon until you have a homogeneous and compact mixture.
2 - Lay out the crisp
- Immediately spread the chocolate feuilletine mixture on a large sheet of parchment paper with an angled spatula until you have an even, smooth layer.
- Let cool completely in the refrigerator for 30 minutes until firm and crisp.
- Cut out the crisp with a knife or your pastry ring to the desired shape.
Tip: You can spread the feuilletine crisp directly into the pastry ring to give it the right shape for your cake, or on your sponge cake.
Here are some examples of recipes where you can use your crispy feuillantine to add crunch to your desserts and cakes:
- Praline Bûche de Noël Yule log
- Chocolate praline and hazelnut tart
- Chocolate hazelnut layer cake
- Chocolates rochers with praline
The feuilletine crunch can be kept at room temperature, placed in a storage box or a glass jar for about 1 week.
You can also store this praline crunch in the fridge under plastic wrap or in a storage box until needed. You can melt it again and roll it out again to give it another shape.
In the freezer you can keep it up to 3 months in a storage bag or in a storage box, let it defrost gently in the refrigerator.
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