Texture is trending, rivalling flavour for the top spot, and Pralin Feuilletine is your shortcut to that signature crunch. This ready-to-use praline blends almond and hazelnut praline with milk chocolate and crisp crêpe dentelle flakes (also known as pailleté feuilletine), giving you a deep, nutty flavour and a delicate, shattering crunch in every bite. There's no preparation needed and no tempering — open the tub, fold it through, and it's ready to work.

Crunch is one of the most requested sensations in patisserie and confectionery right now, and it's not going anywhere soon. Pralin Feuilletine allows you to add texture into bonbons, bakes and plated desserts without having to make praline or feuilletine from scratch. Reach for it whenever you want added crispy texture and a delicious praline flavour.

How to Use Pralin Feuilletine 

Pralin Feuilletine works straight from the tub, so there's no melting, mixing or measuring before you start. Spread or pipe it as a crunchy insert between the layers of an entremet, press it into a tart base for a praline crunch, or layer it into a bonbon filling for contrast against a smooth ganache. It sits beautifully in a classic Paris-Brest alongside hazelnut crème mousseline, adding an extra layer of bite. The flavour is rich, nutty and chocolatey, and the crunch is satisfyingly light and crisp, so a thin layer goes a long way and keeps its texture once enrobed or layered.

In the Bakery

Pralin Feuilletine is just as useful on the bakery counter. For the best crunch, add it after baking. Pipe it into a baked croissant or pain suisse, spoon it into the centre of a cookie cup or cupcake, fill a doughnut, or spread a thin layer over a cooled brownie or blondie before you top it with chocolate. Cacao Barry recommends it for viennoiserie, doughnuts, cupcakes, tarts and traybakes, and a thin layer is enough.

Pairings and Ideas

The praline and crunch combination suits both chocolate and bakery work, sitting happily alongside milk and dark chocolate, hazelnut, coffee, caramel, banana, pear and warm spices. A few starting points:

• Crunchy praline inserts for chocolate and caramel entremets
• Milk chocolate bonbons with a feuilletine base and smooth gianduja centre
• Praline crunch tart bases under a dark chocolate ganache
• Classic Paris-Brest with a feuilletine crunch layer
• Layered praline and chocolate viennoiserie or pastries
• Hazelnut praline bars finished with a milk chocolate enrobe