1. Mar 22, 2010 #1
   

   crazyforpastry

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   Professional Caterer

   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.

    

   Last edited: Mar 22, 2010
3. Mar 25, 2010 #2
   

   cakeface

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   Professional Pastry Chef

   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

    

   Last edited: Mar 25, 2010

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