The Secret to Perfect Crunch: Making Paulette Feuilletine at Home

Feuilletine is often used in pastry and chocolate recipes to add a crunchy texture. To make Paulette Feuilletine at home, it's extremly easy if you follow my steps! Enjoy! 😄😄😄

Ingredients:

• 60g unsalted butter, softened

• 60g powdered sugar

• 60g egg whites

• 60g cake flour or all-purpose flour
  

Instructions:

1. Prepare the Batter

• In a mixing bowl, cream the softened butter and powdered sugar together until smooth and well-combined.

• Add the egg whites to the butter-sugar mixture, mixing continuously until fully incorporated.

• Sift the flour into the mixture and fold it in gently until you have a smooth, homogenous batter.
  

2. Spread the Batter

• Preheat your oven to 180°C (350°F).

• Line a baking sheet with parchment paper or a silicone baking mat.

• Using a spatula, spread a thin, even layer of the batter onto the prepared baking sheet. The thinner the layer, the crispier the feuilletine will be.
  

3. Bake

• Bake in the preheated oven for 8-10 minutes until the batter is golden brown and crispy. Keep an eye on it to as it can brown and burn quickly.

• Remove the baking sheet from the oven and allow the feuilletine to cool completely. Once cooled, it should be crisp and easy to break apart.
  

Tips

• Try your best to spread it as thin as possible! Not only can you make more with my recipe, but you can also achieve the desired crispy texture.

• Replace 5g or 10g of flour with matcha powder, cocoa powder, or other flavored powders to create different flavored feuilletine.

• Store the feuilletine in an airtight container to keep it crisp until ready to use. It can be added to desserts, incorporated into chocolate, or used as a garnish for various pastries.