Homemade Feuilletine

Feuilletine is used for so many desserts. The texture of feuilletine is like a wafer. So thin and delicate. But it is definitely worth the time you put into making it. You can find it in the stores but seeing as I couldn’t find it, I decided to make it myself. I used this feuilletine to make the viral feuilletine chocolate crunch cake. So once you have made the feuilletine, then you can try my cake recipe here. 

Preparation Time 10 minutes 

Cook Time 15- 20 minutes 

Yields 2 cups flakes 

Ingredients 

4 tablespoons/ 56 grams butter- room temperature 

1/2 cup powdered sugar- sifted 

1 egg- room temperature

1/2 cup/ 60 grams flour - sifted 

1/4 teaspoon salt 

1/4 teaspoon baking soda 

2 tablespoons molasses - optional 

Instructions 

1. Preheat the oven to 180c. Line 2 baking sheets with parchment paper 

2. Cream the butter and sugar together with a spatula. 

3. Add the egg and mix it in. Sift in the flour, salt and baking soda. Fold it in. 

4. Finally fold in the molasses. Mix until smooth batter forms. 

5. Drop a quarter of the batter onto the prepared baking sheet. Spread it out with an offset spatula until very thin. 

6. Bake it in the oven at 180c for 4-6 minutes, making sure you rotate the pan halfway through baking. Keep an eye on it. It is possible it will be ready by minute 3 so be careful. Once the feuilletine is golden brown remove it from the oven and set it on the counter, in the baking sheet for 10-15 minutes to allow it to crisp up. It will crisp up as it cools down. 

7. Once it is cooled down, break the feuilletine up into flakes. Pour the feuilletine into an airtight container.