Feuillantine

Hello friends!

Here’s a recipe I’ve been wanting to share with you for a long time…

With Easter just around the corner, this feels like the perfect occasion. Let me introduce you to feuillantine.

So, what exactly is feuillantine?

In pastry, it’s a preparation that brings a crisp, ultra-indulgent texture to desserts. You can use it as an insert in a charlotte or in an entremet.

But I think it would be a shame to limit it to just these two uses because feuillantine is a delight on its own. Just look at these Easter eggs made from feuillantine… Shall I save you one?

As you can see, you can serve feuillantine treats just as you would chocolate truffles or fruit jellies.

The preparation is incredibly simple, requiring no baking (except melting the chocolate in a double boiler). You just need a little time for it to set. I decided to shape mine into eggs, but you can get as creative as you like. How about using them to decorate a birthday cake? By pouring the feuillantine into cookie cutters, you can create any shape you want.

The key to success with this recipe lies in the quality of the ingredients you choose: the chocolate, of course, but also the praline paste, which I highly recommend making from scratch.

The essential utensils:

Two saucepans for the double boiler
A mixing bowl
A spatula
A metal tray lined with parchment paper
Cookie cutters (or a large pastry ring, depending on how you plan to use it)

(Tableware featured: Caractère collection by Revol Porcelaine)

Tempted to give it a try?

Let’s get started! The recipe, Chef!

Print Recipe

Feuillantine

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pâtisserie – française

Serves: 350 g Difficulty: super easy Price: $$

Prep Time: 10 min

Ingredients

• 55 g butter at room temperature
• 125 g praline
• 85 g dark chocolate
• 85 g de crispy crepes

Instructions

1

Melt the chocolate with a double boiler.

2

Whisk the butter until smooth.

3

Add the praline, mix.

4

Pour the chocolate and mix until homogeneous.

5

Crush the crispy crepes and add them to the batter.

6

Mix gently with a spatula.

7

Pour on a baking tray or in a mold according to what you want to do with your feuillantine.

8

Set aside in your fridge for at least 1 hour.