I did these recipes and used a 1/2 cup for everything and it was pretty big and worked out and tasted amazing. I love this recipe and will totally use it again! I am french and so I was looking for a good recipe and not the fake ones and this was great!
Thank you very much for the feedback!! 💕 it is a must have for me as well! Je suis une grande fan de la pâtisserie française, ça fait énormément plaisir 😘💕
Thanks for the recipe! I made it a week ago and it turned out great. I crumbled it with a rolling pin, added melted milk chocolate and Nutella and integrated that layer into the chocolate layered cake. Everyone was thrilled with that crunchy layer.
Hello Hinda, 1st thing to say is THANK YOU AND BIG BIG BIG TIME HUGS. I have been trying to find a recipe for Feuillantine for years and was not able to find one until your heart ❤️ showed up here with such a simple recipe! I have had to purchase this in the past and it is Crazy expensive so on the occasions that I did use it, I went sparingly! But now I will be able to always make them and keep them around and not have to skimp on how many I put in an order. Thank you again very much! Your help is really appreciated y myself and I am sure by others as well. I hope you continue to have much Success in your life and health and Prosperity also. Bear Regards, Jilli Pritchard
Amazing. Did these toady. My mother in-law is lactose intolerant so I had to use oil instead of butter. They came out fantastic. Definitely one for the recipe book.
It worked very very well… thank you for this great tutorial… I will continue to make Pralin Feuilletine out of these „crepes Dentelles“ … can’t wait to taste the result
They’re expensive everywhere. I was going to buy them on Amazon here in Italy and the price was ridiculous. I’m happy I found and tried this recipe. Its easy and they came out perfect.
Hi Ayesh! Sorry for the late reply! Could it be that your texture was too thin? I suggest to use a scale or at least try to imitate the texture of the mixture in the video. It could also be that the temperature was too high! I wish I could help! 😘
Waw I just found you're recipe. Thank you. I will try to make crunchy nuts with feuillantine. If you have any recommandation for this because i don't know the quantity I have to put.
Hey my layer of baked Feuillitiene got stuck to the paper. It didn't peel off properly? Do you think it's because of the paper that I used(butter paper) instead of parchment paper as it wasn't easily available. Or thr layer of Feuillitiene was too thin?
Hello! I'm sorry it didn't come out so right! I think it's because the batter itself was too thin and there was more butter than flour, try adding a little bit more flour next time. Some flour brands tend to be more gluteneous than others! Thank you very much for the feedback 💕
Salam alaykom, je voulais te féliciter pour toute tes recettes,jai deja fait les dômes caramel/noix plusieurs fois c'est un delices,ta sauce caramel ,jai une question quel est la gélatine que tu utilise est-ce 150 bloom ou des feuilles de 200bloom,?moi jai des feuilles de 3 g mais c'est 150 bloom combien doit je utiliser .?
salam et merci enormement pour le bon commentaire qui rechauffe le coeur! personellemt j'utilise des feuilles de 200 bloom mais comme je change de marque je ne sais plus ce que j'avais utilise.. dans ton cas j'utiliserai 3 feuilles de gelatione, je pense que ca te donnera mais je ne suis pas sure! Et merci encore une fois 😘❤
Just made it - crunch is just what I was looking for! Thanks! ;) But I was wondering - do you think it would work out if instead of cracking it into small pieces I would cut big cake diameter circles, cover them in chocolate and then put those among other cake layers? I am a bit afraid of them getting soggy or making it a hustle when cuting the cake.
you can do that, but for keepng the chruniness, coat the circles in a very thin chocolat or caramel layer, and for an easy cut, mate it as thin as possible. thinner than she did in the video, and therefore reduce the bakingtime a bit, and keep an eye on while baking. hope it helps :)
The purpose of feuilletine is to have all these bits settle into the chocolate and build layer upon layer of crunch if you cut a diameter and cover with chocolate it will not be a dynamic texture. Think of how a butter finger is layered. Also in regards to becoming soggy the reason this is used as opposed to any regular wafer is because it maintains its crispness
Same quality in weight! Sorry if I didn’t mention that 🫢 I use a scale to measure my egg whites, then add the same amount of the each of the rest of the ingredients! I hope this helps 😘
Hi! I didn't understand your question? If you mean how much batter, put enough to cover your whole parchment paper or silicone mat until you have a thin laye, if you end up putting too much you can just scoop it off! I hope this helps 💕
@@Lynsalgado7 How to Make Feuilletine Flakes| Lacy Crepes | Pailleté | Crepes Dentelles for Mousse Cakes Recipe: Same amount of: Egg White Powder Sugar Flour Melted Butter You can break one big or two medium eggs and separate the egg yolks from the whites. Measure your egg whites, then measure the same quantity from the rest of the ingredients! Happy Baking! Under the video there are all the information, I just copy pasted them to you. You basically need the same amout of all ingredients, you can for example ise 40g egg whites +40g flour +40g powdered sugar +40g melted butter
I did these recipes and used a 1/2 cup for everything and it was pretty big and worked out and tasted amazing. I love this recipe and will totally use it again! I am french and so I was looking for a good recipe and not the fake ones and this was great!
Thank you very much for the feedback!! 💕 it is a must have for me as well! Je suis une grande fan de la pâtisserie française, ça fait énormément plaisir 😘💕
@@CookingFantasies Merci!
How many cups or grams does it make for 1/2 cup of everything? ☺️
What a sweet voice and fun music! What a fun ice cream topping.
Great recipe, thank you! I love that it’s all the same ratio for the ingredients, makes it super easy to adapt
I just did it today and its amazing ❤️ easy and delish. Thanks for the tip to measure the egg whites and measure the other ingredients from there.
Thanks for the recipe! I made it a week ago and it turned out great. I crumbled it with a rolling pin, added melted milk chocolate and Nutella and integrated that layer into the chocolate layered cake. Everyone was thrilled with that crunchy layer.
Could you plz share the recipe in grm of hw much grms of oil meted chocolate nd crunch u added?as mine gets either soggy or hard in the fridge
Hello Hinda, 1st thing to say is THANK YOU AND BIG BIG BIG TIME HUGS. I have been trying to find a recipe for Feuillantine for years and was not able to find one until your heart ❤️ showed up here with such a simple recipe! I have had to purchase this in the past and it is Crazy expensive so on the occasions that I did use it, I went sparingly! But now I will be able to always make them and keep them around and not have to skimp on how many I put in an order.
Thank you again very much! Your help is really appreciated y myself and I am sure by others as well.
I hope you continue to have much Success in your life and health and Prosperity also.
Bear Regards,
Jilli Pritchard
Tks for the recipe, really easy to do. Exactly what I was looking for.
Tried this today and it turned out amazing, thank you so much for the recipe!
Amazing. Did these toady. My mother in-law is lactose intolerant so I had to use oil instead of butter. They came out fantastic. Definitely one for the recipe book.
if it was for my mother in law I will use butter🤣🤣🤣
Awesome receipe! Just used it and it turned out perfect! Thank you!
Lovely recipe and great explanation. Thank you 😊
My pleasure 😊 thanks for the feedback 💕
Thank you I watched a few tutorials on this but your was the best.
Thank you so much for this wonderful recipe! Turned out great
Thats great to know how to measure it by weight!!! Thx you!!!
Muchas gracias por la receta, he querido desde hace rato saber como se prepara el feulletine y esta mas que claro con su receta, gracias por compartir
Thanks you have added an boost to my entréments!
So perfect!!! Thanks so much for sharing this with all of us! ❤️May God bless you
It worked very very well… thank you for this great tutorial… I will continue to make Pralin Feuilletine out of these „crepes Dentelles“ … can’t wait to taste the result
Amazingly easy and tasty recipe! I'm making a chocolate royal for christmas and living in holland i couldn't find this anywhere.
Thank you and I'm glad you like it! Happy holidays ❤
Thank you so much for this recipe! It turned out amazing and exactly like yours. Definitely going to make this again.
You are so welcome! Thank you for the feedback, I am really happy to know that you like it! 😘💕
Tried this today.. it's yummy and such a simple recipe. Thank you!
Looks tasty. Very informative. Thank you.
perfect! definitely trying this! I was just going to used crushed wafer ice cream cones for my recipe but this looks way nicer!
Excelente receta, gracias. Saludos desde la Ciudad de México
Wow you make it seem so easy. At first I wasn't sure of this, but it looks delicious!
Thank you for this! I used hazelnut meal for the flour, and the flavor of the feuilletine is incredible.
Thank you great recipe and great music too
Thanks for this great recipe, feuilletine is insanely expensive to buy here in the UK but looks really quite simple to make.
They’re expensive everywhere. I was going to buy them on Amazon here in Italy and the price was ridiculous. I’m happy I found and tried this recipe. Its easy and they came out perfect.
Very easy recipe thanks 👍👍👍
Thank you! I’m glad you like it 💕
I made this and it came out perfectly ❤ Thanks so much!!
I’m glad! Thank you for the feedback 😘💕
I wish I could give this video two thumbs up!
Merci pour tes vidéos toujours bien expliquées merciiiii Thanks 👍👍👍👍
👍 thank you for sharing
Wishing the best for you 💖💖💖
thank you, wish you the best as well! 😍
Thank you so much for the recipe 🙌🤗
فيديو كتير رائع👌👌
chokran lik bzaf khti
Great recipe!
Thank you 💕
Great recipe. added to my playlist Thank You.
Hi there thank you 😘 nice to hear from you
Thank you made it today came out great 👍🏻
NICE COOKING SISTER....THANK YOU FOR SHARING HOW TO COOKING THE CAKE
How to add them in cake filling without losing the crunch.? It always turns soggy.
tbarkllah o mashie llah 9anatek ghzala! walakin had el wasfa b dabt la hbiba! dertig gelid blaf! kan 3lik tra9ih bzaf! allah ywof9ek!
chokran bzaf khti barakalaho fik! bssah 3ndek l7e9 l9i9 kiji zwin tbarklah 3lik 😘
Hey Hinda!!! Thanks for sharing!! Baked these now ,they stuck to the parchment and broke along with the paper 😢… what do I do ??
Hi Ayesh! Sorry for the late reply! Could it be that your texture was too thin? I suggest to use a scale or at least try to imitate the texture of the mixture in the video. It could also be that the temperature was too high! I wish I could help! 😘
I will try it ASAP
miss you
Thank you for your video. Do you show how to makes it chocolate?
Hi, would spreading it on parchment paper baked as short a time? Is it just better to use the parchment paper?
Waw I just found you're recipe. Thank you.
I will try to make crunchy nuts with feuillantine. If you have any recommandation for this because i don't know the quantity I have to put.
love it thank you for sharing
machalh very good recipe besaha
Great recipe. Thank you so much for sharing. How long does it last before it goes bad?
Hi I loved this recipe and can you tell the substitute for egg white please?
I made this and it was wonderful! Turned out really crispy but I found it too sweet. Is it possible to reduce the sugar by 1/3 or 1/2?
Wawwww magnifique 👌👌👍👍
meric ma belle
Can I use pasteurized egg whites? In a carton or fresh only?
Does the parchment need to be greased before spreading the batter on top?
Hi! sorry for the late reply, no it doesn't need to be greased. 💕
تبارك الله على الكبيدة
Chokran lkbida Allah ibarek fik 😘
موفقة اختي الله يعطيك الصحة
chokran khti allah ibarek fik
nice hinda
Thank you dear 💕💕
Thank you ❤
Thanks a lot
You are most welcome 💕
Hey my layer of baked Feuillitiene got stuck to the paper. It didn't peel off properly? Do you think it's because of the paper that I used(butter paper) instead of parchment paper as it wasn't easily available. Or thr layer of Feuillitiene was too thin?
Hello! I'm sorry it didn't come out so right! I think it's because the batter itself was too thin and there was more butter than flour, try adding a little bit more flour next time. Some flour brands tend to be more gluteneous than others! Thank you very much for the feedback 💕
@@CookingFantasies okayy. Thankyou so much
You're welcome! Sorry again it didn't work out and I hope this helps for the next time 😘
Hi loved yr receipe..❤️❤️
Im.from.india..can u help me with sustitute of eggs in this receipe
عطاك الله الصحة
Allah i3tik saha khti samira chokran lik 😘😘
Tabarkallah
chokran khti allah ibarek fik
Thankyou! Best video!
Do you think the cornstarch in the icing sugar is important?
Nice 👍
Salam alaykom, je voulais te féliciter pour toute tes recettes,jai deja fait les dômes caramel/noix plusieurs fois c'est un delices,ta sauce caramel ,jai une question quel est la gélatine que tu utilise est-ce 150 bloom ou des feuilles de 200bloom,?moi jai des feuilles de 3 g mais c'est 150 bloom combien doit je utiliser .?
salam et merci enormement pour le bon commentaire qui rechauffe le coeur! personellemt j'utilise des feuilles de 200 bloom mais comme je change de marque je ne sais plus ce que j'avais utilise.. dans ton cas j'utiliserai 3 feuilles de gelatione, je pense que ca te donnera mais je ne suis pas sure! Et merci encore une fois 😘❤
@@CookingFantasies ok et merci a toi de m'avoir répondu 😘 continue comme ca allah ibarek👍👍👍👍🥰😍
قناتك غزااااالة 😍😍😍😍
تبارك الله عليك 👌👌👌👌👍👍
Chokran khti hasna Allah ibarek fik 💕
Hi, can you use normal white sugar as well?
Can we store these for long-term use or do we have to use right away?
Bonne recette merci
Chokran lik khti khadija ❤❤
hiii....whats the substitute of egg...m a vegan...thanks
Without egg whites?
How many grams do.these makw
Good 😍😍😍
تبارك الله عليك 😍😍😍
Chokran khti asmae Allah ibarek fik 💕💕
how long can you keep it?
Just made it - crunch is just what I was looking for! Thanks! ;)
But I was wondering - do you think it would work out if instead of cracking it into small pieces I would cut big cake diameter circles, cover them in chocolate and then put those among other cake layers? I am a bit afraid of them getting soggy or making it a hustle when cuting the cake.
She mixed it with melted choc in her Caramel and Chic mousse cake
you can do that, but for keepng the chruniness, coat the circles in a very thin chocolat or caramel layer, and for an easy cut, mate it as thin as possible. thinner than she did in the video, and therefore reduce the bakingtime a bit, and keep an eye on while baking.
hope it helps :)
The purpose of feuilletine is to have all these bits settle into the chocolate and build layer upon layer of crunch if you cut a diameter and cover with chocolate it will not be a dynamic texture. Think of how a butter finger is layered. Also in regards to becoming soggy the reason this is used as opposed to any regular wafer is because it maintains its crispness
Same quantity in weight or volume??
Same quality in weight! Sorry if I didn’t mention that 🫢 I use a scale to measure my egg whites, then add the same amount of the each of the rest of the ingredients! I hope this helps 😘
Perfect Recipe! Thank You!
you are welcome and thank you for the feedback ❤
Can I use same amount of oil instead of butter?
Instead of egg whites what can I use to make eggless
Aquafaba
Donde esta la cantidad de los ingredientes?
May I ask what flour do you use? All purpose flour or cake flour? thanks! I like your video.
Hi! I use all purpose flour, I hope this helps 😘 thank you 💕
Any vegan recipes for this ..or egg substitute?
Hey how can I make this without eggs ?
قناتك جميلة وراقية
Chokran bzaf khti 😘❤
😍😍👍👍halawyate dari
رائع حببتي تسلمي
Chokran hbiba ❤
What kind of flour?
thank you!
you are welcome 😍
جميل سلمى
chokran hbiba💕
تبارك الله عليك عودة وهو مفهمتش اش قلتي
Chokran khalti souhad Allah ibark fik 😘
Thank you for the recipe.. question: do u use salted butter or unsalted butter? Thanks in advance 😍😍
Hi! You are welcome and I thank you for the nice comment, I use soft unsalted butter!
تبارك الله عليك دوقيني
Chokran khti btissam allah Ibarek fik ❤
How much do I put in?
Hi! I didn't understand your question? If you mean how much batter, put enough to cover your whole parchment paper or silicone mat until you have a thin laye, if you end up putting too much you can just scoop it off! I hope this helps 💕
موفقه
cantidades por favor
The exact quantities are under the video in the description box
@@CookingFantasies mentiras
@@Lynsalgado7 How to Make Feuilletine Flakes| Lacy Crepes | Pailleté | Crepes Dentelles for Mousse Cakes
Recipe:
Same amount of:
Egg White
Powder Sugar
Flour
Melted Butter
You can break one big or two medium eggs and separate the egg yolks from the whites.
Measure your egg whites, then measure the same quantity from the rest of the ingredients!
Happy Baking!
Under the video there are all the information, I just copy pasted them to you. You basically need the same amout of all ingredients, you can for example ise 40g egg whites +40g flour +40g powdered sugar +40g melted butter
👍👍👍
بالتوفيق 👍 انا جديدة معاك