This Fancy-Sounding French Ingredient Will Crunchify Your Desserts

October 11, 2016

I would propose that there are only so many spoonfuls of sweet-silky-smoothness one can handle before a crunch is necessary. It's why Mr. Goodbars (and Cookies 'N' Creme Bars, for that matter) are so superior to plain old Hershey Bars; why banana pudding has Nilla Wafers; and why, no matter how good this no-pie pumpkin pie is is, I'd still prefer it with a crust.

For pastry chefs (and home bakers who are willing to source ingredients from the internet), that crunch comes in the form of feuilletine (pronounced "foo-ye-tine," kind of): super-thin shards of lacey wafer cookies called crêpes dentelles (sold under the brandname Gavottes). As David Lebovitz puts it, the cookies taste like "sunny butter held together with just enough flour to keep them from breaking apart, then caramelized."

Crumbled into smithereens, they're a toasty, caramelly, praline-y textural addition to otherwise velvety desserts.

You can order feuilletine from the web, or make them at home (by creating, and then destroying, very thin cookies), or you can swap in a clever sub: Christina Tosi of Milk Bar recommends Corn Flakes as a stand-in. My bet is that if you took Corn Flakes, coated them in a mixture of brown butter and granulated sugar, baked them on low heat until crisp and dry, and then crushed them, that'd be an even closer approximation.

Once you get your hands on feuilletine (or a stand-in), here's how to use it:

  • Use them to top a scoop of ice cream... or to enrobe a scoop of ice cream.
  • Or, go straight to the source: Fold feuilletine into the ice cream base at the very end of the churning (as is the case with the pistachio gelato at Maybeck's in San Francisco).
  • Do like Blossom to Stem does: Take baked and cooled brownies, then add a layer of melted dark chocolate that's been mixed with feuilletine as well as peanut butter blended with shards of caramel.
  • Or use it to add crunch to a chocolate bark: Confessions of a Chocoholic makes a Double Chocolate Crunch Bark with two layers of chocolate—one milk, one dark, each with crunchy bits of feuilletine folded in—and a sprinkling of additional feuilletine and smoked sea salt.
  • Fold into chocolate chip cookie dough (or simply press a tablespoon or so into each cookie before baking).
DIY feuilletine, of sorts. Photo by James Ransom

Have you ever eaten—or baked with—feuilletine? Tell us in the comments!

See what other Food52 readers are saying.

  • Atheen
  • Johnna Gray
    Johnna Gray
  • sweet fang
    sweet fang
  • Rachelle
  • Betsy Stroomer
    Betsy Stroomer
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Atheen June 23, 2019
Can I use it mixing it with fudge?
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: Yum!
Bea January 5, 2021
I put them in a peanut caramel to fill my homemade bonbons, 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:
Amanda S. October 11, 2016
I would like to test the brown-butter-sugar-coated Corn Flake version in Le Dehydrator!
Sarah J. October 11, 2016
Yes please!!!
Willa October 16, 2016
How about just frosted flakes?
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.
Kaitlin B. October 11, 2016
Must acquire.
mcs3000 October 11, 2016
YUM. I think I'll try making ice cream bars.