I am going to make this in two days, this is such a cool recipe, thank you for this. I plan on using this as a layer for your petite gateaux mousse cakes. At the end of this video, what are the layers you have there in the little round cakes?
@@BakingNicky may I ask, would it be possible for you to make more recipes with feuilletine? Or could you give me a guide as to how it can be used in different recipes?
Hope you can help with a quick answer 😂 Can I use this recipe as it is as a filling for chocolate bonbons (not as a layer like here but as the entire chocolate filling )?Thank you in advance @BakingNicky
How long can this be stored before I use it? Can I just put it into the fridge to cool it and warm it up later to use it as a topping or ingredient layer ? And how long can I store the praline paste itself before It ain’t good anymore?
if we didn't have the crepe dentelle, could we substitute something else to create a similar product? Not necessarily the exact same.. but close? Thanks! Great video
great answer from @balilou and its true, the crepes dentelle are hard to find for some of us I personally would go for corn flakes as a substitute, not quite the same but it tastes good the crunch factor will be off the charts
They are really easy to make just mix 50g flour+ 50g sugar mix in it 50g egg white and 50g melted butter and spread a thin layer of it on a baking sheet and bake it for 5mn st 200 C
Hello! Glad to hear this! I would recommend coconut oil (something with a harder texture at room temp) as my first choice for a substitute but butter should work too 🙂
Thank you. This was so helpful ❤
I'm so glad!
I am going to make this in two days, this is such a cool recipe, thank you for this. I plan on using this as a layer for your petite gateaux mousse cakes. At the end of this video, what are the layers you have there in the little round cakes?
Awesome thank you so much!
Looking beautiful
🙏
Hw can we add this as a cake filling without being soggy or too hard after chilling the cake
must try in combination with the entremet
It’s sooo good 😊
@@BakingNicky may I ask, would it be possible for you to make more recipes with feuilletine? Or could you give me a guide as to how it can be used in different recipes?
More recipes on this are coming soon! Thanks for watching 🙏
Hope you can help with a quick answer 😂 Can I use this recipe as it is as a filling for chocolate bonbons (not as a layer like here but as the entire chocolate filling )?Thank you in advance @BakingNicky
Hey there I wouldn’t use it as the whole filling you might chip a tooth 😂
How long can this be stored before I use it? Can I just put it into the fridge to cool it and warm it up later to use it as a topping or ingredient layer ? And how long can I store the praline paste itself before It ain’t good anymore?
I want to make brownie with this praline as a bottom layer ..how can I make this ..would appreciate if you could help..TIA
🙏🏼🙏🏼
How to add them in cake filling without losing the crunch?. It always turn soggy?
It doesn’t turn soggy no worries 🙂
It’s always an excellent choice for a crunchy element
Did u figure it out?
if we didn't have the crepe dentelle, could we substitute something else to create a similar product? Not necessarily the exact same.. but close? Thanks! Great video
u can make them at home ( easy to make ) . and i think u can use puffed rice or corn flakes but les crepes dentelles are the best
great answer from @balilou and its true, the crepes dentelle are hard to find for some of us
I personally would go for corn flakes as a substitute, not quite the same but it tastes good the crunch factor will be off the charts
They are really easy to make just mix 50g flour+ 50g sugar mix in it 50g egg white and 50g melted butter and spread a thin layer of it on a baking sheet and bake it for 5mn st 200 C
Instead of pralin can we use nutella?why cocoa butter not regular butter in this recipe ,pls explain
Hello! Glad to come across this video! Just wondering can I use butter to replace cocoa butter ?
Hello! Glad to hear this! I would recommend coconut oil (something with a harder texture at room temp) as my first choice for a substitute but butter should work too 🙂
Baking Nicky ahhh.. wonderful ! Thank you for the suggestions! Can’t wait to start making this!
its so tasty! youll love it! :)
Nice recipe
Do we need to temper the chocolate?
Not necessary 👍
@@BakingNicky thankyou
HI What weight of wafers do you use as I will have to make them as we are gluten free? thanks
Hello, made me double check, there is a typo in the description (missing the grams) but the video states everything correctly
thanks!
ياليت تترجملنا وصفاتها 🥺
الوصفة بالعربية فضلا
Pretty cakes, so are your voice and accent. Stop revealing french cuisine secrets though.😄
I can't find those wafer cookies anywhere!!!
Cost Plus stopped selling.
William Sonoma stopped selling.
Trader Joe's stopped selling.
🤷
I just found them on Amazon!
Oh no!
Hw can we add this as a cake filling without being soggy or too hard after chilling the cake