Croquantine chips: the essential crunchy ingredient in modern pastry-making

A unique lace crepe texture

Croquantine, also known as pâte dentelle or feuillantine, is made from ultra-thin, finely broken crêpes dentelles. Its light, airy, crisp texture is a delight for pastry chefs and connoisseurs alike, bringing a subtle, refined interplay of textures to every creation.

A multi-purpose technical ingredient

In pastry laboratories and in the kitchens of passionate home cooks alike, croquantine is a sure bet. It is renowned for its ability to retain its crispness, even in contact with fats such as :

• chocolate,

• praline,

• or certain ganaches.

Typical applications :

• Textured pie shells

• Inserts for entremets

• Chocolate Rochers

• Crunchy pralines

• Crunchy hearts in molded candies

Easy to use, ready to use

The croquantine is ready to use. All you need to do is :

• Mix with a warm preparation (not hot, to preserve its crispness).

• Incorporate into gianduja, praline, marzipan or ganache.

• Pour into a mould, use as an insert, or as a base for a crispy tart.

This blend offers a perfect contrast with :

• The softness of foam

• Creamy smoothness

• The fondant of a glaze

Neutral taste, great versatility

Its neutral, slightly sweet taste makes it suitable for a wide variety of ingredients:

• Dark, milk or whitechocolate

• Red fruits, exotic fruits, classic compotes

• Sweet and savory creations or frozen desserts

A well-calibrated technical product

Croquantine is produced with care:

• The crêpes dentelles are cooked and then broken using a process that respects the structure of the crêpes.

• The chips are uniformly sized

• No excessive powder or lumps
  This ensures even distribution and clean presentation when cutting.

Formats to suit all needs

Available in two formats:

• 500 g jar: ideal for craftsmen, schools or enthusiasts

• 2 kg bag: perfect for laboratory or foodservice production

Each format is designed for optimal storage:
Protect from humidity, in a cool, dry place. Close container tightly after use.

Excellent freezing resistance

Croquantine resists freezing:

• It retains its texture after thawing

• Perfect for frozen entremets or make-ahead desserts

A source of inspiration for chefs

Used creatively, croquantine can be used to :

• A modern take on the classics

• Create new desserts based on the fondant/crisp contrast

Examples of original uses:

• Sprinkle over desserts or iced domes

• Caramelization for a crisp finish

• Use in shortbread pastry for extra chewiness

• Decorative element with hazelnut or chocolate chips

Conclusion: a technical and inspiring ingredient

Croquantine en brisides is much more than a technical ingredient.
It’s a real lever for creativity, simple to use but with results worthy of a great chef.

For :

• Enriching a homemade praline

• Create a crunchy heart

• Add a crunchy finish

It will quickly become indispensable in all your gourmet creations.

 

FAQ

1. What is croquantine?
   A light, crunchy ingredient made from crêpes dentelles (lace dough), ready to use to add crunch to your desserts.

2. Why is it useful in pastry-making?
   It provides a subtle contrast of textures: crunch in pralines, ganaches, inserts, tart bases, rochers, etc.

3. How do I use it?
   Simply mix into a warm preparation (praline, gianduja, ganache…), then pour into a mold or use as a base, insert or generous topping.

4. How does it stand up to fats?
   It resists contact with fats perfectly, retaining its crunchiness even in ganache or praline.

5. What are its taste benefits?

   • Neutral, slightly sweet taste;

   • Airy, delicate texture;

   • Sublimation of the melting/crunching contrast in creations.

6. What products does it go with?
   It goes well with dark, milk and white chocolate, exotic and red fruits, stewed fruit… perfect for all textures and colors.

7. What sizes are available?
   In 500 g jars (craft or hobby use) and 2 kg bags/buckets (professional or school use).

8. How to store it?
   Store in an airtight container, in a cool, dry place away from humidity, to maintain its crispness.

9. Can it be used with frozen desserts?
   Yes: croquantine resists freezing, keeping its crunchy texture after thawing, ideal for making ahead.

Weight	N/A
Dimensions	N/A
Contenance	2 kg, 500 gr