Pailleté Feuilletine is used in professional and high-end pastry for its unique crispy texture that doesn't go soggy easily
About this recipe
We have already seen recipes for Pailleté Feuilletine (HERE)
The "Pailleté Feuilletine" (or "broken gavottes") is a crispy, caramelized wafer flake made from crêpes dentelles, a type of very thin, dry, and sweetened French biscuit. These delicate flakes are broken into small shards and used in pastry to add a crunchy texture to desserts.
It is used in pastry for crunchy textures
You can simply buy gavottes (sold as French Cookies) and break them. There are also broken pieces sold in specialized stores. The problem with the gavottes I buy is that they don't last long in the cupboard. There's always someone to snack on them... and so I often find myself without gavottes. So, I've made it a habit to make my own Pailleté Feuilletine when I need it...
Here, I'm giving you a homemade recipe, easier and that I like to use for its taste and its texture. It has become my favorite recipe!
If you want to know more about gavottes cookies, see my post HERE
1. Let the Butter (¼ Cup or 60 g) soften at room temperature. Do not melt it in the microwave!!
2. Place in a large bowl, and cream, with a rubber spatula
KitchenAid Silicone Spatula Set
Le Creuset Silicone Spatula
Stainless Steel Mixing Bowl
Large Mixing Bowls, Stainless Steel
3. Pour in the Icing Sugar (⅓ Cup or 60 g), pour and mix
KitchenAid Silicone Spatula SetLe Creuset Silicone Spatula
4. Pour in the Egg Whites (4 Tablespoons or 60 g) and mix, with a wire whip
5. You will see, the emulsion is difficult to form, but it will resolve itself with the following steps
6. Scrape the seeds from Vanilla Bean and mix
Madagascar Vanilla Beans
Pure Vanilla Bean Paste
Vanilla Bean Paste, Natural
7. Pour in the Flour (½ Cup or 60 g) and mix, with a wire whip
8. The initial quantity is suitable for 4 standard sized silicone mats
9. Pour 1/4 of the batter onto each silicone mat
10. Using a large offset Icing Spatula, spread thinly. You should be able to see the mat through it.
Perforated Baking Pan
Silicone Baking Mat
Wilton Offset Spatula
Polyglass Spatula
11. Scrape the edges. Indeed, the edges tend to be too thin, and will cook and over-caramelize before the rest, at risk of burning.
12. Before baking, place on a baking sheet
13. 
Preheat oven Bake in preheated oven to 360 °F / 180 °C. Prefer a convection oven.
14. Baking takes approximately 5 minutes to 6 minutes. The best way is to judge by the color obtained.
15. You should get a nice caramelized color, but not too dark!
16. Remove the silicone mat or the parchment paper from the baking sheet to stop cooking, and let cool at room temperature
17. Then comes the fun part, breaking these tiles
There you go. Store in an airtight container, at room temperature