Feuilletine is a thin, crispy wafer that you can make at home using a recipe similar to crepe dough.
Feuilletine needs to be golden brown to make the crispy layer for the crunch recipe. See video here.
Hazelnut butter can be made right at home using roasted hazelnuts. You can roast the hazelnuts in the oven at 330 degrees F for 15 minutes. Then remove the skins of the hazelnuts by rubbing them in your hands.
Next, blend the hazelnuts for a couple of minutes. You don’t need to blend it longer than that.
As soon as it’s a liquid consistency, you can use it for making your feuilletine crunch layer recipe.
If your feuilletine isn’t golden brown, continue cooking it until it’s turns to the correct color. If it’s under cooked, the feuilletine will be squishy and not crunchy.
Feuilletine crunch layer has hazelnut crumbs and feuilletine pieces to make this crispy chocolate layer for tarts and desserts.
Feuilletine crunch layer makes approximately 1 – 9″ round pan that is ~ 1 cm in thickness.
If you’re wanting a different recipe that is much larger, you can try out our praline feuilletine recipe (12″x16″ cake base).
Feuilletine Crunch Layer Recipe
Materials
Feuilletine
- 1/4 cup egg whites
- 1/4 cup flour
- 1/4 cup butter melted
- 1/4 cup icing sugar
Hazelnut Crumbs
- 30 g hazelnuts skins removed
- 15 g flour
- 15 g sugar granulated
- 15 g butter
- 1/4 tsp salt
Crunch Layer
- 30 g Feuilletine
- 60 g hazelnut crumbs
- 80 g hazelnut butter
- 25 g milk chocolate
- 15 g dark chocolate
Instructions
Feuilletine
- In a medium sized bowl, mix together 1/4 cup icing sugar and 1/4 cup flour until well combined.
- Add 1/4 cup egg whites, and whisk together until it's completely mixed through.
- Add melted butter (1/4 cup) to the bowl and whisk together again until it's fully combined.
- Line a half sheet sized baking sheet with parchment paper. You can always use 2 – quarter sized baking sheets if you don't have a half sheet.
- Place the mixture into the baking pan. Using a brush, spread the mixture out as thin as possible. This creates the crispy texture. If it's too thick it won't crisp up in the oven. It will be more squishy than crispy.
- Bake for 10-15 minutes at 325 degrees F. It should golden brown when it's finished.
- Let the feuillentine cool fully. Then break up into pieces. Set aside.
Hazelnut Crumbs
- Preheat oven to 350 degrees F.
- In a food processor, combine 30 g hazelnuts (skins removed), 15 g butter, 15 g sugar, 15 g flour, 1/4 tsp salt and pulse until the mixture becomes crumbs. They should be coarse, but still quite small in size.
- Line a baking sheet with parchment paper. Add the hazelnut crumbs on top of the parchment paper and spread out the pieces so it's one layer without any clumps.
- Bake the hazelnut crumbs for 9-10 minutes at 350 degrees F.
- Let the crumbs cool and set aside.
Crunch Layer
- Melt 25 g milk and 15 g dark chocolate together in the microwave. You can microwave it in 30 second intervals, and then mix together with a spoon to make sure the chocolate has fully melted together.
- Add 60 g hazelnut crumbs, 80 g hazelnut butter, and 30 g feuilletine pieces to the chocolate and mix together until it's fully combined.
- Your feuilletine crunch layer is ready to be used. You can use it in your recipe and place it in the fridge or freezer to let it set within an hour or so.
