Crêpes Dentelles [Pailleté Feuilletine]

Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear ‘crêpes’. These incredibly thin layers of sweet, caremelised crêpe are rolled up into a cigar shape, either with an opening large enough for a filling or no.

Cakecrumbs' Crepes Dentelles

I needed pailleté feuilletine for a cake I’m making soon, a cake with a massive list of obscure ingredients. I’ve resorted to making as many of the ingredients on my list as I can, both to cut costs and because it’s good fun.

In many places, crêpes dentelles, or the crushed form of them, are not difficult to find. But here in Australia, they are fairly obscure. It’s an item found almost exclusively in specialty food shops and is certainly not cheap for what you get. Making it at home was not only preferable for my hip pocket, but it produces a beautiful dessert along the way.

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Chocolate Tacos

A while ago a friend of mine introduced me to the concept of chocolate avocado mousse. I had my first play with it with this mousse cake. But the moment I heard about it, this is the dessert I instantly conjured in my mind. I’ve just been waiting for the excuse to do it: a wait that’s stretched to well over a year, but the wait was certainly worth it.

Cakecrumbs' Chocolate Tacos

I starting having a look around the net for hard-shell chocolate taco recipes, but there really wasn’t one. Most were just covered in chocolate, or were more pancakey. So I had to come up with a way to create a hand chocolate taco shell on my own. There was one obvious solution: chocolate tuiles.

I’ve steered clear of tuiles after my first attempt with them many years ago went horribly. They were sitting in my ‘Too Hard’ basket waiting for the day I became brave enough to try once more. Necessity forced this reunion.

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