Buttery, sweet and crispy feuilletine cost a fortune even at baking supply stores. Here, I’m making them at a fraction of the cost. I’ve never had them in unbroken pieces and boy did these taste good.
First, you melt the butter in a metal bowl over a saucepan with simmering water (double boiling). Add the sugar and keep whisking until homogenous. Remove from saucepan and continue whisking on your table until it cools down.
Add egg whites, whisk till smooth, followed by flour.
If mixture is too thick to ooze, add half the water. Only add the remaining half if it’s too wet.
Refrigerate for an hour and up to 3 days.
When ready, spread the batter 1.5mm or less across a silicon baking sheet. To make rolls, I use two rulers like in the photo below. I spread mine a little too thick.
Note that you have to store them in an air tight container once they cook down, otherwise they will become soft right in front of your eyes
Recipe from Chef Rashida
- 60 grams melted butter
- 100 grams sugar
- 35 grams (1) egg white
- 60 grams flour
- 40 ml of water (3 tablespoons)
1. Preheat the oven to 400 ºF (200 ºC) .
2. Melt the butter completely in a mixing bowl.
3. Add the sugar to the hot melted butter. Stir until the sugar has dissolved , it should not be grainy.
4. Wait until the mixture is cool, then whisk in egg white.
5. Sift in the flour.
6. Use a whisk to mix into a paste.
7. Pour in half of the water and mix well. Then pour slowly in the rest of the water if the batter is still too thick. You don’t have to use all the water
8. Chill the batter for at least an hour to allow it to thicken further. You can keep the batter in the fridge up to 3 days.
9. Spread the batter on the silicon liner.
10. Place the silicone liner on the baking sheet.
11. Insert this into the middle of the pre-heated oven and bake for 5 to 8 minutes.
12. In the meantime, spread the next batch on another silicone liner.
13. They are done when there are completely brown. It takes no time to burn them.
14. If making Paillets Feuilletine, then crush with your fingers.