Feuilletine "Puppy Chow"
Feuilletine is a sweet, crunchy, cereal-like food commonly found in pastry kitchens. It's typically used to add a crisp texture to layered desserts, candy bars, and chocolate truffles. Baking and pastry supply shops might have it, but it's also easy to find online. Pastry Chef Kristen Napoleoni at Clyde Common uses her Feuilletine Puppy Chow as an easy component for plated desserts, but it also comes in handy when she's looking for a sweet snack. It's a fun decoration on cakes and a delicious topping for an ice-cream sundae.
"I graduated from the Culinary Institute of America in 2010 and soon started working at Perennial Virant in Chicago. After my time at PV, I worked at various places in Chicago for the following 2 years, most notably as a pastry assistant at Lula Cafe. I moved to Portland in June of 2015. Here in Portland, I reunited with Carlo Lamagna, whom I worked with at PV, and became the pastry chef at Clyde Common. Since then I've been in charge of both the bread program and desserts at Clyde."—Kristen
Ingredients
Units:
- Bittersweet Chocolate - 6⅛ oz
- Creamy Peanut Butter - 2⅛ oz
- Unsalted Butter - 1⅛ oz
- Vanilla Extract - 3/8 oz
- Feuilletine - 5⅝ oz
- Cocoa Nibs - 1⅜ oz
- Kosher Salt - 1/8 oz
- Powdered Sugar - 4¼ oz
Servings
4 cupsDirections
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