Get ready to learn how to make Feuilletine Flakes - an ingredient usually found in a professional's kitchen. These crispy and sweet leaf-like flakes are used to decorate macarons, cakes and other sweet treats, and is surprisingly easy to make.
It's perfect to make and use for desserts that need that extra textural element. I love using my crunchy pecan praline sauce wherever I can, but this one's quickly becoming my favorite too.
As we're getting closer to Q4, I'm now starting to try out a lot of sweet recipes and condiments. I recently made a pistachio pastry cream that turned out SO good, and a nice lemon marmalade to sweeten up my breakfast which was a hit with everyone in the family.
But, I was really itching to try something I've never used before, and this recipe seemed perfect!
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What's So Great About the Recipe?
How effortless it really is! It may look like it needs a lot of complicated steps and techniques, but it actually takes just a teeny bit of kitchen time and pantry staples.
Plus, you can tweak these to your liking. I used my homemade coconut flour to make these gluten free Feuilletine flakes.
Recipe Ingredients
Flour: I used coconut flour to create a gluten-free version. You can stick to using regular flour too if you want to.
Egg: At room temperature.
Sugar + salt: For the flavor.
Butter: I used salted butter here, but you can use unsalted butter too.
Vanilla: Just a dash, for that sweet aroma.
See recipe card for quantities.
Substitutions & Variations
- If you don't want to use sugar, consider a natural sweetener like honey or molasses. I love using my date sugar or homemade date syrup here for this recipe.
How to Make Feuilletine Flakes
Step 1: In a bowl, combine the butter, sugar and salt. Give it a nice mix.
Step 2: Add the egg and continue to mix.
Step 3: Mix until you get a smooth, uniform consistency.
Step 4: Add the coconut flour and mix well to combine.
Step 5: Spread this mixture in a thin layer on a parchment paper lined baking sheet.
Step 6: Pop it in the oven preheated at 350oF for 7-10 minutes, or until it looks light golden brown.
Step 7: Allow it to cool down completely and then scrape the baked mixture off the parchment paper, breaking it into small flakes.
Step 8: Use immediately or store for later.
💭Top Tip
Make sure the egg and butter are both at room temperature before you use them for the recipe.
How to Store the Leftover Feuilletine Flakes
You can store your leftover Feuilletine flakes at room temperature for 4-6 weeks. Just make sure you keep them in an airtight container so they retain their crunchy texture.
Don't refrigerate them- they'll turn soggy.
Tips & Tricks to Nail the Recipe
- If you want to make colored flakes, add a drop of food coloring into the mixture.
- You can also try using gluten-free flour or cake flour to make these Feuilletine flakes.
- Fresh orange zest, a pinch of ground cinnamon or pumpkin pie spice or some spiced orange honey can be great additions to the Feuilletine mixture, for that extra depth of flavor.
- Create a thin layer of the mixture on the parchment paper. A thick layer will not have that crispy texture and will take longer to brown.
- Keep an eye on the tray at the 7-8 minute mark, and remove it from the oven once it starts to look golden brown.
How to Use Homemade Feuilletine Flakes
These Feuilletine flakes can be used as a topping over your cupcakes, muffins and even as an addition to your filling for mousse cakes.
Avoid mixing it into anything that has a higher water content-like ice cream- these flakes will lose their crunchiness. These flakes turn out wonderful as a truffle center or when mixed into a ganache too.
I'm actually thinking of teaming this up with my homemade mascarpone cheese and a bit of golden syrup to turn it into a nice dessert.
More Condiment Recipes
Looking for other recipes like this? Try these:
If you tried these Feuilletine Flakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Feuilletine Flakes
Ingredients
- 1 egg
- ½ cup powdered sugar
- 1 cup coconut flour
- 4 tablespoon butter
- ¼ teaspoon vanilla
- Salt to taste
Instructions
- In a bowl, combine the butter, sugar and salt. Give it a nice mix.
- Add the egg and continue to mix.
- Mix until you get a smooth, uniform consistency.
- Add the coconut flour and mix well to combine.
- Spread this mixture in a thin layer on a parchment paper lined baking sheet.
- Pop it in the oven preheated at 350 F for 7-10 minutes, or until it looks light golden brown.
- Allow it to cool down completely and then scrape the baked mixture off the parchment paper, breaking it into small flakes.
- Use immediately or store for later.
Notes
- If you want to make colored flakes, add a drop of food coloring into the mixture.
- You can also try using gluten-free flour or cake flour to make these Feuilletine flakes.
- Fresh orange zest, a pinch of ground cinnamon or pumpkin pie spice or some spiced orange honey can be great additions to the Feuilletine mixture, for that extra depth of flavor.
- Create a thin layer of the mixture on the parchment paper. A thick layer will not have that crispy texture and will take longer to brown.
- Keep an eye on the tray at the 7-8 minute mark, and remove it from the oven once it starts to look golden brown.
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