This Fancy-Sounding French Ingredient Will Crunchify Your Desserts
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Johnna G. February 16, 2019
Do They stay crisp when used in a cake filling. I am planning on making a chocolate cake with caramel filling, so I need a crunch in the filling.
sweet F. November 23, 2018
I was shopping in NY CAKE in Chelsea, NYC- for almond paste to make Soft Amaretti Morbidi cookies. I spotted the small packages of Feuilletine and decided they would be amazing as a top on the almond cookies. I ate most of the bag before I actaully got to use them, but they were however; a fantastic complimnet to the soft almond cookie. I'll need to buy the next size bag in the future.
Rachelle February 20, 2018
Just got my hands on some to make the hazelnut crunch from the Momofuku Milk Bar Cookbook - it’s AMAZING! Interested in making my own... 😋
Betsy S. October 21, 2016
I've made the bravetart version, and it works very well. It makes enough for at least two batches of the the peanut butter confections here: http://www.lottieanddoof.com/2015/05/lottie-doof-dana-cree/ Yum!
Bea January 5, 2021
I put them in a peanut caramel to fill my homemade bonbons, OMG....to die for! Before that I rolled truffles in them or put on ybice cream. I almost put them on my homemade marshmallow s.
Donna H. October 16, 2016
Never heard of it, but it sounds delightful! Pass on the frosted flakes idea 😳
Maria October 16, 2016
Sounds amazing but I'll pass on the BTE (jet fuel) infused corn flakes. Any other ideas for a DIY version?
Lindsay-Jean H. October 17, 2016
You can try the true DIY version linked to above: http://bravetart.com/recipes/Feuilletine
Amanda S. October 11, 2016
I would like to test the brown-butter-sugar-coated Corn Flake version in Le Dehydrator!
Bea January 5, 2021
Try caramelized cornflakes, let sugar go to golden then add the cornflakes until they crystalize & let the sugar remelt while stirring really good. Don't walk away out only takes a few minutes.
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