feuilletine question

Discussion in 'Professional Pastry Chefs' started by lisa2k, Jan 23, 2011.

  1. lisa2k

    lisa2k

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    Hi all,

    I'm putting together a 9-inch round entremet, and I want to add a feulletine insert. Does anyone have a formula with exact amounts of chocolate, butter, praline paste and paillete feulletine, for a 9-inch round preparation, so nothing goes to waste?

    Thank you in advance,
     LIsa
     
  2. blwilson2039

    blwilson2039

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    Here's a recipe that I use for a feulletine base (you may want to cut down the amounts):

    1# 8 oz.   Feulletine flakes

    4#   Praline paste

    2#   52% chocolate, melted

    1/2 c.   Canola oil

    Melt the paste over a double boiler until smooth and add the remaining ingredients in the order given. If you use a higher percentage of chocolate (like 56% or more), you will need to add more oil. I do suggest you test it first, as I've found that different brands of chocolate produce different results.

    This recipe will fill a full sheet pan about 3/8" thick.
     
  3. lisa2k

    lisa2k

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