Feuillentine is a crispy wafer that uses a batter similar to crepes.
The batter needs to be spread thin with a brush to create the crispy texture.
If the batter isn’t spread thin, the feuilletine will be flimsy, and bendable.
You’ll have to cook it a bit longer to get it to crisp up.
When the feuilletine begins to turn golden brown you’ll know it’s ready to be taken out of the oven.
- melted butter
- icing sugar
- all-purpose flour
- egg whites
What can you use feuilletine for
Feuilletine gives a cake base it’s crunchy texture.
You can make a crunchy cake crust layer with feuilletine by mixing together a combination of praline paste, melted chocolate, hazelnut crumbs, and hazelnut butter.
Crunchy Cake Crust Recipes with Feuilletine
- 1/4 cup egg whites
- 1/4 cup flour
- 1/4 cup butter melted
- 1/4 cup icing sugar
- 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. Store in an airtight container until you're ready to use them.