top of page
CALLEBAUT Feuilletine
Light, crunchy caramelised crepe-dentelle biscuit fragments, ready to add crisp texture to pralines and desserts.
PRODUCT DETAILS
A classic fine-crisp inclusion made from original French “gauffres dentelles”. It retains crunch when combined with tempered chocolate and is frequently used for light texture in giandujas, pralines and plated desserts. Because the product absorbs moisture, it should not be mixed into highly liquid dairy or cream bases to preserve crispness.
APPLICATION
Pralines • Bonbons • Dessert toppings • Inclusions in bars, cakes and pastries
AVAILABLE IN
2.5KG Box
bottom of page