Pailleté Feuilletine are essentially the 'broken leaves' of a very thin, crispy crêpe; the crêpe is cooked, allowed to cool, and then broken into tiny pieces. Before becoming Pailleté Feuilletine, they're known as Crêpes Gavottes or Crêpes Dentelles. While they have a slightly buttery, sugary flavour, they tend to be used more for their crispy texture, often used to incite textural variations into pralines, pastries and mousses.
Pailleté Feuilletine are essentially the 'broken leaves' of a very thin, crispy crêpe; the crêpe is cooked, allowed to cool, and then broken into tiny pieces. Before becoming Pailleté Feuilletine, they're known as Crêpes Gavottes or Crêpes Dentelles. While they have a slightly buttery, sugary flavour, they tend to be used more for their crispy texture, often used to incite textural variations into pralines, pastries and mousses.