Later in the month I'm making a cake with an insane amount of obscure and hard to come by ingredients. One of these is pailleté feuilletine, which is simply crushed up crêpes dentelles (lacey crêpes). So, rather than forking out the cash to import it, I decided it would be a lot easier to just make it.
Whilst I was at it, I saved some for dessert. I filled these with a strawberry-infused cream. The crêpes themselves are more similar to tuiles than any crêpe I'm familiar with, but a lot thinner and so much more delicate.
It was really exciting for me to have this work. Tuiles were one of the first things I attempted when I started baking, failed at big time and have stayed away from since. To have successfully made tuiles
just recently, then also succeed with this more delicate version gives me a lot more confidence attacking them in future.
Recipe and more pics: cakecrumbs.me/2013/09/11/crepe…
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