Feuilletine Flakes
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Many professional kitchens use feuilletine (foo-ye-teen). What is feuilettine, you may ask. Feuilletine’s full name is paillete feuilletine, meaning leaf-like flakes. You already know that I use them a lot to decorate macarons. I sprinkle Feuilletine Flakes over macaron shells before baking. I had so many questions about where I got them. The answer is I make my own. And today, I am sharing this recipe with you.
Why you’ll like this recipe
- Homemade Feuilletine Flakes are easy to make and will save you a lot of money. Try also Homemade Salted Caramel or Pistachio paste.
- You can make flakes gluten-free or not gluten-free.
- Feuilletine flakes can be used as topping or filling for macarons, Cupcakes, Mousse cakes, Candy, or Zephyr.
Ingredients Note
- Butter. Unsalted butter should be at room temperature.
- Sugar. Powdered sugar, sifted
- Egg whites– egg whites from one large egg, room temperature.
- Flour. Gluten-free flour is the main ingredient, and I do not recommend substituting with different flour. Macarons are gluten-free desserts, and this is important if you advertise and sell macarons as gluten-free cookies. However, if you’re going to use Feuilletine flakes in other desserts that are not gluten-free, then you can use all-purpose flour for this recipe.
How To Make This Recipe
Preheat oven to 350oF (175oC). In the mixing bowl, add unsalted butter and powdered sugar. Whip for a few minutes. Add egg whites and mix to combine.
Tip from Marina: Place the mixing bowl into another bowl with hot water. This will help if the butter is separated.
Add gluten-free flour. Mix again until all combine. Divide the batter into two parts. Leave one part in the mixing bowl. Spread the other part of the batter over parchment paper (or baking mat) to a very thin layer using a spatula or dough scraper. You can also bake two trays at a time if your oven allows.
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Place parchment paper on a sheet pan and bake for 7-10 minutes, or until edges are nicely brown and the centers are dry to the touch. Baking time depends on your oven temperature.
Remove from oven and let cool at room temperature. Using your hands, break baked feuillette into small flakes. That’s all! You will be surprised how easy it is to make these flakes. You will be using them again and again.
Expert Tips
- Double or triple recipe if you need to make a lot of flakes.
- Add food coloring to the batter.
- Keep the rest of the batter in the mixing bowl while baking the first tray.
Recipe FAQs
Store in the airtight container or covered glass jar at room temperature for 4 -6 weeks. I would not recommend storing in the fridge as flakes may become soggy.
Yes, you can use any flour to make flakes.
Yes, parchment paper will work too.
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If you make these Feuilletine Flakes, make sure to tag me on social media and leave a rating down below. I would love to see your creations!
Recipe
Feuilletine Flakes
Equipment
- 1 whisk
- 1 spatula
Ingredients
- 2 Tablespoons unsalted butter room temparature
- ¼ cup powdered sugar sifted
- 1 egg white room temparature
- ¼ cup gluten free flour
Instructions
- Preheat oven to 350oF (175oC).
- In the mixing bowl, add unsalted butter and powdered sugar. Whip for a few minutes.
- Add egg whites and mix until combine.
- Add gluten-free flour and mix again.
- Divide the batter into two parts. Spread one part over parchment paper(or baking mat) to a very thin layer using a spatula or dough scraper.
- Place parchment paper on a sheet pan and bake for 7-10 minutes, or until edges are nicely brown and the centers are dry to the touch.
- Remove from oven and let cool at room temperature.
- Using your hands, break baked feuillette into small pieces.
So easy and delicious! Making these for a Trianon and the recipe writer suggested buying the feuilletine because they were “fussy” to make. I didn’t like the ingredients in Gavottes, so figured I’d give it a try first and I’m so glad I did! Thank you so much for the recipe!
So happy to hear that! Thank you so much for sharing!
My first try at this failed, but only because I was afraid to spread it too thin and didn’t do it thin enough. The flavor is OUTSTANDING so I’m going to do it again tomorrow the right way. Tonights batch isn’t going to waste, hubby is snacking on it with his coffee!
Thank you for sharing. Would love to see your result.
Thanks for recipe. How many grams are 1/4 cup of gluten free flour and 1/4 cup of powdered sugar? Thank you for your response!
30 gr of gluten free flour and 25 gr of powdered sugar.
Which brand of GF flour do you use for this recipe?
Bob’s Red Mill gluten free flour.
Will the flakes stay crunchy inside cake layers with frosting?
No, they will get soggy, but you can mix flakes with melted chocolate and make thin layer in the cake.
I was so worried about making this for the first time and then I found your recipe. Simple and beautiful, it came out perfectly. Thanks so much!
So glad to hear that. Thank you for sharing!
easy to follow recipe and they came out perfect
So happy to hear that. Thank you so much!