Callebaut Paillete Feuilletine 2.5 kg This crumbly mix of crushed original French "gauffres dentelles" (or small pieces of light biscuit with a caramel flavour) adds a light crunch to your pralines and gianduja's. You can also mix it with tempered chocolate to create a crispy interior for pastries, desserts and chocolates. Pailleté Feuilletine (also called biscuit crunch) by Callebaut will stay crispy. You can sprinkle it on desserts, ice cream and mousses served a la minute. We recommend not to mix it in cream, dairy or liquid base because Pailleté Feuilletine usually absorbs the moisture and thus becomes soft and limp.
