Paillete Feuilletine

[chefpeon]

But now what do I do with it?

Any tips and recipes and suggestions for use would be deeply and greatly appreciated!

P.S. and if you can phonetically spell out how to pronounce it, that earns you bonus points!

Edited February 17, 2009 by chefpeon (log)

[John DePaula]

It's great mixed with chocolate but not with cream as it will get soggy. Lots of possibilities. I think there are several threads about Feuilletine.

[alanamoana]

pie-et foyay (like foyer without the 'r') teen...but i could be wrong about the first word.

mmmmmm, love me some feuilletine. but i'm too lazy right now (should be packing!) to give you good ideas. will come back to this for sure.

[Lior]

Payet foyateen. Itis great. Mix chocolate and praline(praliney) (caramelized hazelnut paste) and add the feuilletine.

[chefpeon]

It's great mixed with chocolate but not with cream as it will get soggy. Lots of possibilities. I think there are several threads about Feuilletine.

I saw the thread about homemade feuilletine......couldn't find much else. I know I can't mix it with moisture based items like buttercream, mousseline, pastry cream, etc, and have it maintain it's crunch. Is it basically just something you add to chocolate and that's it? Can you use it as a garnish, like to mask the sides of cakes? I'd like to be able to make a crunchy dessert with it.

[rickster]

There was a baking competition on the Food Network last night and someone used it as one of the layers in an entremet, but they didn't explain what it was mixed with - it looked like just a crispy layer

I would have pronounced it pie - et fay uh teen. The first syllable is somewhere between pay and pie and Feuille is between fay and foy

Edited February 17, 2009 by rickster (log)

[John DePaula]

It's great mixed with chocolate but not with cream as it will get soggy. Lots of possibilities. I think there are several threads about Feuilletine.

I saw the thread about homemade feuilletine......couldn't find much else. I know I can't mix it with moisture based items like buttercream, mousseline, pastry cream, etc, and have it maintain it's crunch. Is it basically just something you add to chocolate and that's it? Can you use it as a garnish, like to mask the sides of cakes? I'd like to be able to make a crunchy dessert with it.

←

Do a Google search: feuilletine site:egullet.org

I stopped looking after more than 8 threads - there's even a recipe that uses it in RecipeGullet.

One thing we did in a chocolate class was to mix it with hazelnut gianduja (and/or praline) and milk chocolate, roll it out between parchments, then cut out small circles which were then used as a base for dipped chocolates.

If you use it to garnish a cake, I think it would depend on the on the frosting, but doing it just before serving might be best. And I think it'd be delicious and crunchy.

[Darienne]

There was a baking competition on the Food Network last night and someone used it as one of the layers in an entremet, but they didn't explain what it was mixed with - it looked like just a crispy layer

I would have pronounced it pie - et fay uh teen. The first syllable is somewhere between pay and pie and Feuille is between fay and foy

←

I love it! You gave me the first good laugh of the day. Thanks.

[JeanneCake]

It's great mixed with chocolate but not with cream as it will get soggy. Lots of possibilities. I think there are several threads about Feuilletine.

Can you use it as a garnish, like to mask the sides of cakes? I'd like to be able to make a crunchy dessert with it.

←

Do a Google search: feuilletine site:egullet.org

I stopped looking after more than 8 threads - there's even a recipe that uses it in RecipeGullet.

One thing we did in a chocolate class was to mix it with hazelnut gianduja (and/or praline) and milk chocolate, roll it out between parchments, then cut out small circles which were then used as a base for dipped chocolates.

If you use it to garnish a cake, I think it would depend on the on the frosting, but doing it just before serving might be best. And I think it'd be delicious and crunchy.

←

Would this work? Spread chocolate on a strip of acetate, then sprinkle the feuilletine on the choc before it sets, then use the strip on the outside of the cake or entremet.

The other thing I thought of is the hazelnut "cream" I've seen at Swiss Chalet or AUI. You can melt it like you would a poured fondant, to pour on the top of a finished cake, then put the feuilletine on top of that. It should stay crunchy and you might even be able to put a chocolate drizzle on it....

[John DePaula]

It's great mixed with chocolate but not with cream as it will get soggy. Lots of possibilities. I think there are several threads about Feuilletine.

Can you use it as a garnish, like to mask the sides of cakes? I'd like to be able to make a crunchy dessert with it.

←

Do a Google search: feuilletine site:egullet.org

I stopped looking after more than 8 threads - there's even a recipe that uses it in RecipeGullet.

One thing we did in a chocolate class was to mix it with hazelnut gianduja (and/or praline) and milk chocolate, roll it out between parchments, then cut out small circles which were then used as a base for dipped chocolates.

If you use it to garnish a cake, I think it would depend on the on the frosting, but doing it just before serving might be best. And I think it'd be delicious and crunchy.

←

Would this work? Spread chocolate on a strip of acetate, then sprinkle the feuilletine on the choc before it sets, then use the strip on the outside of the cake or entremet.

...

←

I think the acetate would be on the wrong side...

Edited February 17, 2009 by John DePaula (log)

[rickster]

I went back to look at a Pierre Herme book I have, and he mixes it with chocolate and either hazelnut praline or almond praline and uses it as a layer in cakes

[JeanneCake]

I think the acetate would be on the wrong side...

←

You press the chocolate side to the cake and peel off the acetate, as if you were applying a chocolate band, or you could break off pieces from the acetate and apply them to the cake....

[Kerry Beal]

I think the acetate would be on the wrong side...

←

You press the chocolate side to the cake and peel off the acetate, as if you were applying a chocolate band, or you could break off pieces from the acetate and apply them to the cake....

←

Yeah, but the chocolate side is the side the acetate is on.

Edited February 18, 2009 by Kerry Beal (log)

[JeanneCake]

I think the acetate would be on the wrong side...

←

You press the chocolate side to the cake and peel off the acetate, as if you were applying a chocolate band, or you could break off pieces from the acetate and apply them to the cake....

←

Yeah, but the chocolate side is the side the acetate is on.

←

You're right! There's two sides, one with the feuilletine on it, and the other side with just chocolate. I should have said the side with the feuilletine on it.

I don't know whether it is possible to separate the sheet from the chocolate before applying it to the cake. I know when making small chocolate decorations you can separate it, but when it is a wide band, I don't know if this is possible.

Thanks for catching the error

[Kerry Beal]

I think the acetate would be on the wrong side...

←

You press the chocolate side to the cake and peel off the acetate, as if you were applying a chocolate band, or you could break off pieces from the acetate and apply them to the cake....

←

Yeah, but the chocolate side is the side the acetate is on.

←

You're right! There's two sides, one with the feuilletine on it, and the other side with just chocolate. I should have said the side with the feuilletine on it.

I don't know whether it is possible to separate the sheet from the chocolate before applying it to the cake. I know when making small chocolate decorations you can separate it, but when it is a wide band, I don't know if this is possible.

Thanks for catching the error

←

With the cake bands and chocolate - you apply the band while the chocolate is wet and peel it off once the chocolate is set. Letting it harden then applying it won't allow you to get it around the cake.

The pieces would still work very nicely though applied like tiles on the cake and would solve the problem of the acetate-chocolate-feuilletine sandwich.