I just found a way to make feuilletine at home. I am super excited about this. It was one of the ingredients (glucose being another) that I was going to have to special order if I wanted to follow some of the Milk Bar recipes to the letter.

I haven’t ordered the glucose yet, I have been subbing light corn syrup in the cookie recipes. The cookies I have made have all been super chewy and yummy so I will be interested to see if the glucose improves the taste or texture in any noticeable way. (of course it is an Amazon item..what can’t you get from there?!)

One of the other huh? ingredients was feuilletine. I had never heard of it before, but apparently it’s fairly common in culinary schools. (which makes me feel a little giddy in my little personal culinary home-school adventure) Christina Tosi says in her book that it is toasted crepe bits. Apparently it’s flaky texture is out of this world. With all of her crumbs and crunches you can use them alone over ice cream, with milk, or mixed into baked treats. I’m excited. 🙂