Feuilletine Flakes Recipe
Feuilletine flakes, derived from the French word "feuille" meaning leaf, have their roots in classic French pastry-making. Originally made from crushed crepes dentelles (thin, crispy crepes), these flakes were created as a way to repurpose leftover baked goods.
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Offset spatula
Ingredients
- 4 tablespoons (60g) unsalted butter, melted
- 1/2 cup (60g) powdered sugar
- 1/3 cup (50g) all-purpose flour
- 1/3 cup (50g) cornstarch
- 3 large egg whites
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the BatterIn a mixing bowl, whisk together the egg whites and powdered sugar until smooth.Add the melted butter and vanilla extract, mixing well.Gradually sift in the flour and cornstarch. Stir until you have a smooth, lump-free batter.
- Step 2: Preheat the OvenPreheat your oven to 350°F (175°C).Line a baking sheet with parchment paper or a silicone baking mat.
- Step 3: Spread the BatterUsing an offset spatula, spread a thin layer of batter onto the prepared baking sheet. Aim for a thickness of about 1-2 millimeters.
- Step 4: BakeBake the batter for 8-10 minutes, or until it turns golden brown and crisp.Keep a close eye on it to prevent burning, as the thin layers cook quickly.
- Step 5: Cool and Break into FlakesRemove the baking sheet from the oven and let it cool for a few minutes.Once cooled, gently break the crispy layer into small flakes using your hands.
- Step 6: StoreStore the flakes in an airtight container at room temperature for up to a week. Use as needed to garnish or layer your desserts.