Callebaut Pailleté Feuilletine (Fine Crumbled Biscuit)

TASTING NOTES FROM THE CURATOR

The Pailleté Feuilletine is a crispy confection made from thin, sweetened crepes called “gauffres dentelles.” They’re light, and delicate leaf-like flakes with a caramelly flavor.

They’re also time-consuming to make. So Callebaut has helped you take out that extra step with their ready-made Pailleté Feuilletine. All you need to make is your chosen dessert, and you won’t have to worry about making your own sweet flakes.

PREPARATION AND PAIRINGS

The Callebaut Pailleté Feuilletine is not recommended to mix with dairy, cream, or liquid bases as they can get soggy. They are best for fat-based ingredients, and will stay crispy mixed in chocolate, nut butters, to make molded pralines, giandujas, bonbons, pastries, desserts, or tempered chocolates. They’re added to create a crispy bite and texture. You can also sprinkle them on top of mousses and ice creams.

THE FINEST BELGIAN CHOCOLATE

Established by Octave Callebaut in 1911 in the small village of Wieze in Belgium, Callebaut quickly established itself a favorite amongst chocolatiers, pastry chefs, and bakers. Octave Callebaut’s chocolate recipes became so iconic, that 811 of his 823 recipes are still produced to this day. They steered their focus early on toward the professional market, making chocolates that would supply and service chocolatiers, bakeries, restaurants, and confectioners everywhere.

It was after the second World War that couverture chocolate became their core business, with a wide range of blocks, bars, and tablets. Their famous callets made their appearance in 1988, and revolutionized baking chocolate.

They remain the finest bean-to-bar Belgian chocolate, with all their cacao beans sourced from the Ivory Coast, Ghana, and Ecuador. They have a dedicated team that perfects each blend of beans, and each batch is tested and molded to perfection. Cacao beans, after all, vary in taste depending on many factors: harvest, seasons, terroir, climate conditions, etc. It is only with the meticulous and constant attention to detail that Callebaut dedicates itself to that they maintain consistently superior in quality over the years.

Storage Instructions

Keep in an airtight container, and keep away from humidity and moisture as it will make it lose crispness. Consume within 2 months.