Tiny bits of light and caramelly biscuit crunch. This crumbly mixture of crushed original French ‘gauffres dentelles’ is ready to add a light crisp to your pralines and giandujas. You can also mix it with tempered chocolate to add a crunchy interior to bonbons, pastries and desserts. Paillete Feuilletine will remain crunchy.
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Callets
Belgium
18 months