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 (1/3 cup) Praline paste
- 60 g Feuilletine flakes (about 12 lace crêpes)
- 40 g (1/4 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