Make Your Own Feuilletine

Make Your Own Feuilletine

Anyone who is into entremets will know that feuilletine is a key ingredient if it contains a praline crunch base. So the praline crunch base of the entremet that I will be posting in a couple of days uses feuilletine, however when I first started making entremets I realised that you could buy it, but it was unnecessarily expensive for something that could be easily made at home. So here is my quick recipe for making this delightful wafer that could also be crunched on ice cream or gelato. It could also be crunched on its own, but don’t say I told you.

Equipment required

  1. Silicon mat
  2. Angled pallet knife
  3. Spatula
  4. Mixing bowls
  5. A couple of baking trays

Ingredients for the feuilletine

  • 100g butter
  • 100g caster sugar
  • 75g flour
  • White of 1 egg


  1. Preheat oven to 180 degrees C fan
  2. Cream the butter and sugar thoroughly
  3. Add the flour to form a paste like batter and then whisk in the egg white
  4. Use the spatula to transfer batter onto the baking tray lined with silicone mat and use the palate knife thinly spread it
    feuilletine 002
  5. Bake for 6 to 7 minutes until it is properly browned
  6. Allow the feuilletine to cool on the mat for about 5 to 7 in which it will firm up can then be broken into smaller flakes
  7. Repeat the steps 4 to 6 above until you have used up all the batter
  8. Store in an airtight container until required

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