mousse cakes questions

[crazyforpastry]

I need help working with paillete feuilletine. Can you recomend any books with info in this subject?

I have a couple of formulas to make base layers for cakes, but I am looking for a consistency that would make a more tender layer for the middle of a mousse cake, that would not  be hard to cut with a fork.

 

[cakeface]

Pierre Herme books would be a good source. Here is a milk chocolate praline feuillete recipe:
100g milk chocolate
220g hazelnut praline
200g paillete  feuilletine

the praline helps to keep a soft texture, add some cocoa butter if you want a harder form-about 80g