Feuilletine Flakes
Many professional kitchen 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 macarons shells before baking. I had so many questions about where do I get them. The answers is, I make my own. And today I am sharing this recipe with you.
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Ingredients for feuilletine flakes
- Unsalted butter-unsalted butter should be room temperature.
- Powdered sugar– sifted
- Egg whites– egg whites from one large egg, room temperature.
- Gluten free flour-this is main ingredient and I do not recommend substituting with different flour. Macarons are gluten free dessert, 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 Feuilletine flakes
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 mixing bowl into onother bowl with hot water. This will help if butter separated.
Add gluten free flour. Mix again until all combines. Divide batter into two parts. Leave one part in the mixing bowl. Spread other part of batter over parchment paper (or baking mat) to a very thin layer, using spatula or dough scraper. You can also bake two trays at the time if your oven allows.
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 hands break baked feuillette into small flakes. That’s all! You will be surprised how easy to make these flakes. You will be using them again and again.
How to store feuilletine flakes
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.
Tips for making Feuiletine Flakes
- Double or triple recipe if you need to make a lot of flakes.
- Add food coloring into batter.
- Keep rest of the batter in the mixing bowl while baking first tray.
If you make these feuilletine flakes, make sure to tag me on the socila media and leave a rating down below. I would love to see your creations! Other recipes to check:
- Peach cake
- Syrniki gluten free recipe
- Gluten free Crumbs
- Strawberry galette
- Chocolate Chip Cookies
- Honey cake Medovik
- Baked Blueberry donuts
- Pavlova 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 untill combine.
- Add gluten free flour and mix again.
- Divide batter into two parts. Spread one part over parchment paper(or baking mat) to a very thin layer, using 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 hands break baked feuillette into small pieces.
easy to follow recipe and they came out perfect
So happy to hear that. Thank you so much!
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!
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.
Which brand of GF flour do you use for this recipe?
Bob’s Red Mill gluten free flour.
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.
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.