Chocolate, Praliné and Pailleté Feuilletine Bars

If there’s a combination I can’t resist, it’s chocolate and praliné. If you love this combination as well you must visit one of Patrick Roger’s boutiques in Paris and try the amazing Instinct. A crazy chocolate bonbon with almond and hazelnut praliné. This bonbon is his best seller and after you taste it you understand why.

The second thing you must try is the 2000 Feuilles by my friend Pierre HERMÉ, an amazing variation of the classic Mille-Feuilles, with a harmony of textures. Flaky caramelized puff pastry crust, crispy praliné with Piedmont hazelnuts, praliné mousseline cream and a thin crunchy layer of Pailleté Feuilletine and praliné.

Now you ask yourself what is Pailleté Feuilletine? So these are crunchy flakes of French crêpes dentelles, like very thin caramelized wafers that you can’t resist. I love using it in combination with chocolate and praliné, sometimes as a layer in cakes and sometimes just as a chocolate bar.

Chocolate, Praliné and Pailleté Feuilletine Bars
around 20 bars 

Ingredients
100g white chocolate, chopped
100g milk chocolate, chopped
200g dark chocolate 70%, chopped
150g hazelnut or almond praliné paste 
150g Pailleté Feuilletine (crushed original French crêpes dentelles)

Preparation
1. In a double-boiler melt together white, milk and dark chocolates.
2. Remove from the heat, add praliné paste and stir till combined.
3. Add Pailleté Feuilletine and stir till combined.
4. Pour the mixture on a flat cutting board lined with parchment paper. Flatten into a 30×20 rectangle and refrigerate.
5. After a few minutes in the fridge, the mixture will start to harden on the sides. Remove from the fridge and using a sharp knife mark the desired shape of the bars.
6. Return the fridge for at least two hours. Remove from the fridge and using a sharp knife separate the pre-marked bars.
*The bars can be stored in the refrigerator for a week.

Bon-Appétit
Sharon