Feuilletine, or pailleté feuilletine (), is a crispy confection made from thin, sweetened

crêpe A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...

s. The crêpe

batter Batter or batters may refer to: Common meanings * Batter (cooking), thin dough that can be easily poured into a pan * Batter (baseball), person whose turn it is to face the pitcher * Batter (cricket), a player who is currently batting * 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 gavottes'' or ''crêpes dentelles''; but when crumbled into small shards, they become ''feuilletine''. Feuilletine is decorative and has a buttery flavour, but it is especially valued for the unique texture it adds to dishes. It is sometimes incorporated into praline,

hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according t ...

paste, and other nut pastes. Although feuilletine is produced commercially, it was originally conceived as a way for a

pâtisserie A () is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for such food items. In some countries, it is a legally controlled title that may only be used by bakeries that employ a licensed ...

to make use of

cookie A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, n ...

scraps.

References

* {{cite book , first=Jean-Baptiste , last=Fonssagrives , title=Hygiène alimentaire des malades, des convalescents et des valétudinaires; ou, Du régime envisagé comme moyen thérapeutique , trans-title=Alimentary Hygiene for the Sick, Convalescent, and Ailing; or, Of the Proposed Regimen as a Therepeutic Method , location=Paris , publisher=J. B. Baillière , year=1861 , page=170 , chapter-url=https://books.google.com/books?id=1LREAAAAcAAJ&pg=PA170 , chapter=Pain et aliments analogues , trans-chapter=Bread and Similar Foods , language=French , via=Google Books French confectionery Pâtisserie

See also

References

Further reading