Sprinkle on top of mousses, ice creams and desserts that are served à la minute as well. Our chefs recommend not to mix it into cream, dairy or liquid bases, since Pailleté Feuilletine tends to absorb the moisture, and will turn soft unless mixed with chocolate. A great ingredient to texturise pastry interiors and confectionery fillings, this biscuit remains crispy in combination with chocolate or nut pastes.