i’m so confused abt what you can/cannot mix with feuilletine to keep it crunchy (amateur baker). i want to add too graham cracker mixture for cheesecake but nervous the butter will make the feuilletine go soggy?
Feuilletine isn’t waterproof so will eventually absorb liquid. So for example if you mix it with ganache the cream content will sog the crumbs but if mixed with pure chocolate they will stay crunchy. I think feuilletine would work as a cookie crust but the moisture from the cheesecake portion will eventually soften it (same as for any other crumb crust, though). Hope that helps!
Feuilletine calls my name whenever I see it in a product description!
So addictive!
Seriously! So easy to down it by the handful! :)
Thank you so much for your in-depth explanation of feuilletine! I’m always looking for ways to add some crunch:texture to my cakes!
i’m so confused abt what you can/cannot mix with feuilletine to keep it crunchy (amateur baker). i want to add too graham cracker mixture for cheesecake but nervous the butter will make the feuilletine go soggy?
Feuilletine isn’t waterproof so will eventually absorb liquid. So for example if you mix it with ganache the cream content will sog the crumbs but if mixed with pure chocolate they will stay crunchy. I think feuilletine would work as a cookie crust but the moisture from the cheesecake portion will eventually soften it (same as for any other crumb crust, though). Hope that helps!