Ingredients : wheat flour, sugar, anhydrous milkfat, milk sugar, milk proteins, salt, barley malt flour, raising agent : E50011. May contain soya.
Directions of use : mix with chocolate couverture, praliné, nut jelly, Gianduja preparations.
- for a praliné feuilleté : Melt at 40°C 60 g of milk couverture, mix with 70 g of hazelnuts paste and add 45 g of Pailleté Feuilletine™.
- for a praliné filling : Melt 10 g of milk couverture with 100 g of hazelnuts paste. Mix with 100 g of hazelnut praliné and add 40 g of Pailleté Feuilletine™. Cut and coat.