Oh dear something as addictive as macarons and needed to be available in the fridge at all times! I’m just glad these are super easy to make and can be whipped up within the hour. Didn’…

Paillete feuilletine sunt fulgi crocanti de biscuiti ce se folosesc ca element textural in diferite produse de cofetarie.

Have you ever become so totally obsessed with an ingredient or recipe it completely takes over your life? Because that is exactly what happened when I recently sampled an ethereal Chocolate Hazelnut Torte at a local Atlanta restaurant. That particular sweet and nutty flavor combination is always a favorite, but it was the crispy, creamy wafer crust that had me at hello.

Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscui…

How to make a praline feuilletine cake base recipe.

Buttery, sweet and crispy feuilletine cost a fortune even at baking supply stores. Here, I’m making them at a fraction of the cost. I’ve never had them in unbroken pieces and boy did these taste go…

How to make feuilletine crunch layer for desserts.

Simple and easy recipe to decorate macarons. Sprinkle over macarons shells before baking these crispy feuilletine flakes.

Usually only seen in professional pastry kitchens, feuilletine is the secret weapon of many a French pâtissier. Feuilletine's full name is pailleté feuilletine, meaning leaf-like flakes, an apt name for these brittle crispy flakes with caramelized, praline flavours. Here are our top three recipes using feuilletine.

How to make feuilletine crunch layer for desserts.

Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscui…

So I found a recipe which used feuilletine and thought: today is the day I finally attempt this, since I refuse to spend five quid on a box of it. Homemade feuilletine! This is @bravetart’s r…

Usually only seen in professional pastry kitchens, feuilletine is the secret weapon of many a French pâtissier. Feuilletine's full name is pailleté feuilletine, meaning leaf-like flakes, an apt name for these brittle crispy flakes with caramelized, praline flavours. Here are our top three recipes using feuilletine.

Chocolate, kalamansi and ginger are the three main flavors of this entremet and it is glorious!

So I found a recipe which used feuilletine and thought: today is the day I finally attempt this, since I refuse to spend five quid on a box of it. Homemade feuilletine! This is @bravetart’s r…

Hazelnut Feuilletine Chocolate Bars are a crunchy base of roasted hazelnuts, feuilletine and dark chocolate, topped with a delectable coconut cream ganache.

Elevate your feuilletine flakes substitutes with our curated list of the 5 best alternatives. Whether you're seeking crunch or texture, these substitutes will seamlessly enhance your recipes.

As I told you that I'm crazy about chef 青木 定治 (Sadaharu Aoki) right now ^^, but his recipe is not easy to find (I told you already that he has only 2 baking books). I still want to try more recipe from him. I'm lucky that after I typed the name "Sadaharu Aoki" in to Google search box, it came out with some result " Valencia by Sadaharu Aoki" from Demarle company website (the one that makes silpat and many kinds of silicone baking stuffs). The story is he win the Charles Proust Competition with this dessert with this recipe, so it's really worth trying, ^^. But I have to make some adaptation because the original recipe is too large for my family, I turn it into manageable size of 20x20cm entremets. But making small size of these has a down side, because the amount of the ingredients will be so funny to work with. Anyway, I did my best, you can see from the Milk chocolate cream recipe, you will need only half amount of the custard after making it or it will be impossible to make the custard. I had to make the orange puree by myself, it's not easy to get all the professional ingredients when you're only the home baker, but you still can make many thing by yourself. Plus you can control the taste that you want too, less or more sweet it depends on your taste. For making this entremets, planing is important, but there aren't nothing hard to make. Starting by baking the almond cocoa sponge and Hazelnut dacquoise, the day before. Then making each part one by one. Time that you need for making each part is not much. This entremets is a mixture of orange, nut and chocolate in a proper portion, the taste starts from lightly sweet orange taste on top and move gradually to the chocolately and nutty taste. I'm so happy with it, and have to say "Thank you chef Sadaharu Aoki for sharing this wonderful recipe!" Adaptation from: "Valencia by Sadaharu Aoki" from Demarle company website Valencia (Orange and chocolate Entremets) Make 20x20cm Entremets Light orange cream 50g ........................... orange jam 30g ........................... Cognac 105g ......................... orange juice 25g ........................... orange purée 5g ............................. de zest d'orange 2g ............................. lemon zests 2g ............................. milk powder 15g ........................... sugar 45g ........................... egg yolks 5g ............................. gélatine 20g .......................... egg whites 30g .......................... sugar 5g ............................. water Milk chocolate cream 60g .......................... whipping cream 60g .......................... milk 25g .......................... egg yolks 13g .......................... sugar 138g ........................ milk chocolate 125g ........................ whipping cream (whipped) Orange Cognac syrup 125g ........................ simple syrup 50g .......................... Grand Marnier Almond cacao sponge 58g .......................... almond paste 33g .......................... icing sugar 27g .......................... egg yolks 25g .......................... whole eggs 42g .......................... egg whites 12g .......................... sugar 14g .......................... clarified butter 13g .......................... cacao powder 7g ............................ cake flour 7g ............................ corn starch Hazelnut dacquoise 63g .......................... egg whites 25g .......................... sugar 45g .......................... almond powder 15g .......................... hazelnut powder 50g .......................... icing sugar 5g ............................. grilled chopped hazelnuts Praliné feuilletine 30g ........................... milk chocolate 125g ......................... hazelnut praline 13g ............................ butter 25g ............................ grilled and chopped hazelnuts 63g ............................ Pailleté Feuilletine For finishing the Entremets .................................... grilled and chopped hazelnuts .................................... candied orange Hazelnut dacquoise Line 22x22cm cake pan with baking paper. Preheat the oven to 180°C Sift together the almond powder, hazelnut powder and icing sugar together. Whisk the whites with the sugar until stiff. Fold the almond mixture gently into the meringue. Pour into the pan and sprinkle some grilled chopped hazelnuts on top. Bake for 15 minutes. Almond cacao sponge Line 22x22cm cake pan with baking paper. Preheat the oven to 200°C Sift cacao powder, flour and starch together. Beat the almond paste and the icing sugar together. Add the egg yolks and the whole eggs, and beat until light. Make meringue by whipping the egg whites and the sugar. Fold the meringue into the almond paste base, fold in the clarified butter. Finally, add the cacao powder, flour and starch and mix gently. Pour it into a prepared pan Bake for 12-14 minutes. Praliné feuilletine Melt the milk chocolate and mix with the hazelnut praliné and the butter. Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently. Cut the Hazelnut dacquoise into 20x20cm and place in the pan with removable bottom. Spread a thin layer of Praliné Feuilletine. Sprinkle some grilled chopped hazelnuts. Cover and put in the refrigerator. Milk chocolate cream Make an anglaise with 60g of cream, milk, egg yolks and sugar. Whisk the egg yolks, and sugar together in a small saucepan, boil the milk and cream together and slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan off the heat and use only 70g of the cream into the chocolate, stir until completely melt. Let it cool completely. Whip the 125g of whipping cream, put 1/3 of the whipped cream into the chocolate mixture and fold back into the whipped cream bowl. Mix the simple syrup with Grand Marnier. Cut the almond cacao sponge into 20x20 cm. Pour the Milk chocolate cream over the Praliné feuilletine, and place the almond cacao sponge over the cream and sprinkle with Orange syrup. Cover and put in the refrigerator. Light orange cream Mix the orange jam and the brandy together. Strain it and freeze. Make an anglaise with the orange juice, concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. Bloom the gelatin in cold water. Whisk the concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. in a small saucepan, boil the orange juice and slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan off the heat and stir in the gelatin, stir until melt. Make an Italian meringue with the egg whites and the sugar and water (see how to make it here) Fold together the frozen orange jam, the custard and the Italian meringue. Pour the Light orange cream over the sponge. Cover and put in the refrigerator. When ready to serve, cut into pieces and decorate with candied orange. Cut into 8 pieces and decorate with candied orange. Valencia: Orange, Chocolate and Nut Entremets, wonderful recipe from chef Sadaharu Aoki

This entremet was design for a friend's birthday who loves mousse, chocolate, hazelnut and creme brulee. It tastes just like deluxe version of Ferrero Rocher! The following recipe is for a large 24cm diameter entremet suitable for 30-40 people. The entremet includes 20cm diameter inserts Duration: 1 night, 1 day and 1 morning.

How to make feuilletine crunch layer for desserts.

Usually only seen in professional pastry kitchens, feuilletine is the secret weapon of many a French pâtissier. Feuilletine's full name is pailleté feuilletine, meaning leaf-like flakes, an apt name for these brittle crispy flakes with caramelized, praline flavours. Here are our top three recipes using feuilletine.

Buttery, sweet and crispy feuilletine cost a fortune even at baking supply stores. Here, I’m making them at a fraction of the cost. I’ve never had them in unbroken pieces and boy did these taste go…

Simple and easy recipe to decorate macarons. Sprinkle over macarons shells before baking these crispy feuilletine flakes.

Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscui…

Hazelnut Feuilletine. Chocolate Sponge. Milk Chocolate Mousse. Dark Chocolate Ganache. Raspberry. Don't you just love cakes with praline feuilletine? When i was a child i used to like the Coco Exotic Cake from Four Leaves Bakery. It is chocolately all within and had a crunchy layer that sparkles in the mouth. Then i formed my naive assumptions about it: skeleton of my cornflakes cereals, taste of Ferrero Rocher and texture of chocolate wafer biscuits. Really thought they were made of those! Until all grown up and learning the true art of cakes & pastries. Fact is, Praline Feuilletine comprises a simple mix of hazelnut praline, feuilletine flakes and chocolate. All purchasable at specialized baking stores. But for a virgin attempt, i convinced myself i should make my own praline paste (thankgod it worked!). The nuts were really costly things to think about but when the smooth, glossy praline paste emerges.. the result is ultra rewarding. Anything hazelnutty smells so good! Alternated layers of chocolate fudge sponge, milk chocolate mousse over the praline feuilletine base and coated the top with a dark chocolate ganache to snip the sweetness. The family loved the final product (thanks to the base) but felt that more crunch would be better. Perhaps next time, i'll make double or triple feuilletine layers haha. And when im lazy, i'll get my slice from Four Leaves or Prive Cafe (: