Feuilletne is a dry, crisp pastry that is used in baking for things like making chocolate bars, or topping a dessert. It is a very thin flaky pastry that looks like the Corn Flacks cereal, but taste different so don’t try to substitute. It is made with equal parts egg whites, butter, powered sugar, and flour so it’s easy to adjust up or down. This reciepe is for 50 grams of each and is my favorite thing to add to dark chocolate when making bars or molds.
Ingredients
- 50 g Flour
- 50 g Powdered sugar
- 50 g Egg whites
- 50 g Butter – softened
Process
- Set butter out to soften.
- Preheat oven to 325 F (160 C).
- Shift together the flour and sugar.
- Whisk in the egg whites.
- Add the melted, cooled butter and continue stirring.
- Spread as thin as you can on two baking sheets covered with Silplat or paper.
- Bake until golden brown, ~5 -10 mins.
- While still hot, break into small pieces.
- Let cool and store up to 3 weeks in an air-tight container
