Callebaut Pailleté Feuilletine contains a crumbly blend of crushed French “gauffres dentelles”—light, caramel-flavoured biscuits—that add a delicate crunch to pralines, gianduja and more. Stir it into tempered chocolate to add a crunchy centre to pastries, desserts and bonbons. Because it resists moisture, Callebaut’s Pailleté Feuilletine (also called biscuit crumble) stays crispy. Sprinkle it over desserts, ice cream, or mousses just before serving. Avoid mixing it into creams, dairy, or other liquid bases, as the crumbs will absorb moisture and lose their crunch.