With master chocolatier ❇️ @paulwagemaker_chocolates RECIPE‼️ Crunchy layers First we are going to make my pailleté feuilletine recipe: Ingrediënts: 60 gr. unsalted butter, melted 100 gr. granulated sugar 35 gr. egg white 60 gr. all-purpose flour 40 gr. water Directions: 1. Add sugar to melted butter and whisk until dissolved. When cool, whisk in egg white. Whisk in flour to make a paste. Finally, whisk in water in three additions. 2. Refrigerate for at least 1 hour to thicken. 3. Preheat oven to 200°C. 4. Scoop some of the batter onto a silicone baking mat and use a spatula to spread it into a nice thin and even layer. 5. Place baking mat on a sheet pan and bake for 8-10 minutes, or until edges are nicely browned and the centers are dry to the touch. 6. Let cool on the sheet for 5 minutes, then peel off and break into pieces. 7. Mix the pieces with 300 grams of tempered dark chocolate and spread this to a thin layer and let the chocolate crystallise. 8. Break into pieces and use this for your crunchy layers. So delicious❗️😍 #bonbon #callebautacademy #bonbonchocolat #bonbonniere #bonbonchocolate #chocolateworld #valrhonachocolate #valrhona #callebautbrasil #callebautinspiremedk #chocolatecreations #bonbonrecipe #pastryacademy #chocolatiersofinstagram #chocolatier #cacaobarryofficial #cacaobarry #chocoloco #chocolatery #chocolovers #pralinechocolate #chokladpraliner #chockolade #chocolateclass #pastryclasses #bombones #artisanchocolates #choklad @chocolateworldantwerp @cacaobarryofficial 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro

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