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 - (12 lace crepes)
- 40 g (1/4 cup)Milk chocolate chips - or dark or white
Instructions
- Crumble the lace crepes (feuilletine flakes) with your fingers and place them in a large bowl.
- Add the praline paste and the milk chocolate previously melted in the microwave or in a double boiler and mix with a spatula or a tablespoon until you obtain a homogeneous mixture.
- Spread the mixture on a sheet of parchment paper to a thickness of about 3 mm.
- Press the mixture down with an angled spatula to obtain a smooth, even layer.
- Place in the refrigerator for at least 30 minutes.
Notes
Storage: Can be stored for about 1 week in the refrigerator or at room temperature and up to 3 months in the freezer
- Prep Time: 5 minutes
- Category: Pastry, dessert
- Cuisine: French