This delicate crunch layer adds contrast to an entremet, with caramelized nuts and feuilletine flakes. This crunch works well both as a spreadable layer on other cake components and as a cut-out crunch insert.
Happy baking <
Variation Options:
Any type of nuts can be used for this crunch layer.
Chocolate Crunch:
To make a chocolate version, use milk chocolate (33%) instead of white chocolate, and Nutella instead of Biscoff cream.
Caramel Crunch:
To make a caramel version, use caramel chocolate (e.g. Callebaut Gold 30.4%) instead of white chocolate.
Pistachio Crunch:
Use pistachio cream (with a minimum of 35% pistachio) instead of Biscoff cream.
Recipes Featuring This Element:
Feuilletine Crunch Recipe
- 25 g caster sugar
- 20 g roasted hazelnuts
- 65 g white chocolate (28%)
