Not to be confused with feuilleton, a type of newspaper supplement.
Feuilletine
Feuilletine, or pailleté feuilletine (French pronunciation:[paj.tefœj.tin]), is a crispy confection made from thin, sweetened crêpes. The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp. In French, these crispy crêpes are called crêpes gavottesorcrêpes dentelles; but when crumbled into small shards, they become feuilletine.[1]
Feuilletine is decorative and has a buttery flavour, but it is especially valued for the unique texture it adds to dishes.[2][3][4] It is sometimes incorporated into praline, hazelnut paste, and other nut pastes.[3][5] Although feuilletine is produced commercially, it was originally conceived as a way for a pâtisserie to make use of cookie scraps.[1][6]
^Wakerhauser, Cheryl (2017). "Hazelnut Crunch". Modern French Pastry: Innovative Techniques, Tools and Design. Page Street Publishing. p. 134. ISBN978-1-62414-437-0. Retrieved 25 February 2018 – via Google Books.
Fonssagrives, Jean-Baptiste (1861). "Pain et aliments analogues" [Bread and Similar Foods]. Hygiène alimentaire des malades, des convalescents et des valétudinaires; ou, Du régime envisagé comme moyen thérapeutique [Alimentary Hygiene for the Sick, Convalescent, and Ailing; or, Of the Proposed Regimen as a Therepeutic Method] (in French). Paris: J. B. Baillière. p. 170 – via Google Books.
