Pailleté Feuilletine Crêpe Dentelle Flakes
250g

Feuilletine France

Name: Pailleté Feuilletine Crêpe Dentelle Flakes - 250g - Feuilletine France
Brand: Feuilletine France
SKU: gre-121310rec
Price: 4.5 EUR
Availability: InStock
Rating: 5.0 (30 reviews)

34 ratings

Reference: 121310rec

Pailleté Feuilletine Crêpe Dentelle Flakes - 250g - Feuilletine France

Weight :

250g

2,5kg

In stock

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UNBEATABLE PRICE:

Feuilletine France

Pailleté Feuilletine Crêpe Dentelle Flakes - 250g

€ 5.90

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Description

Light and crispy crêpe dentelle crumbs for making pralines, candies, and pastries.
Pailleté feuilletine allows you to make 100% pure butter recipes with unmatched crispiness and a mild, sweet flavor.
These small, golden, gourmet fragments can be added to mousses, ganaches, and ice creams, or sprinkled directly onto desserts.
Ready to use and easy to handle, feuilletine sprinkles are an essential ingredient in pastry making.

Ingredients: wheat flour, sugar, concentrated butter, malted barley syrup, soy lecithin, salt, baking powder (sodium bicarbonate)
Net weight: 250 g
Storage: store in a dry, temperate place with humidity below 70% and a temperature of 17-18°C. Sensitive to odours and humidity, especially after opening the packaging

UNBEATABLE PRICE:

Feuilletine France

Pailleté Feuilletine Crêpe Dentelle Flakes - 250g

€ 5.90

Add

Nutritional values

Nutritional analysis per 100 g:
Energy value: 1720 kJ / 407 kcal
Fat: 7.2 g
Of which saturated fatty acids: 5.3 g
Carbohydrates: 79.2 g
Of which sugar: 41.41 g
Protein: 5.8 g
Salt: 1.29 g
Allergens: wheat, butter, barley, soya, may also contain traces of milk

More info

Storage conditions:
Dry and cool room: maximum 70% humidity, temperature around 17-18°C.
Tends to absorb smells and humidity, especially once opened.
Quick and easy crystallization process:
In a melting or tempering machine, melt 2/3 of the chocolate couverture and bring to 40°C. Add the remaining 1/3 of the chocolate. Combine with a spatula.
This should bring the chocolate down to 26°C, which is the ideal temperature to work with chocolate couverture (make sure the chocolate is maintained at 28°C during the whole moulding or coating process).
Tempering the chocolate in the microwave: follow the same instructions and temperatures in a recipient suitable for the microwave. Make sure you check the temperature regularly.

Pioneer for over 160 years
In 1842, Charles Barry, a merchant in the tea and coffee industry and a true chocolate lover, decided to go to Africa in order to select exclusive cocoa beans that would enable him to create his very first connoisseur's chocolate.
The Barry Callebaut group is now dedicated to meeting the expectations of individuals and professionals with premium-quality chocolate.
Unique and passionate partners since 1842
These high standards are reflected in all the Cacao Barry chocolate couvertures, fruit of the creativity and excellence of their 'Meilleurs Ouvriers de France' (prestigious French award for best craftsmen).
Creator of exclusive products such as pailleté feuilletine, chocolate pistoles or Mycryo® cocoa butter, Cacao Barry fosters your creativity.
In the Cacao Barry Chocolate Academy centres and Ambassadors Club, a team of passionate and dedicated chocolatiers and pastry chefs share their knowledge and expertise to address the needs of other craftsmen and to develop new products. They contribute to the transmission of precious techniques and knowledge about one of the most beautiful ingredients.