Croquantine – Lace dough 500 g or 2 kg

Croquantine en brisures, also known as pâte dentelle, has become an essential ingredient in contemporary patisserie. Made from finely broken crêpes dentelles, it is distinguished by its airy, light, crisp texture which, when incorporated into a preparation, creates a subtle, elegant interplay of textures. Its role is not limited to adding crunch: it enriches each bite with a refined, delicate sensation, much sought-after in modern sweet creations.

In pastry laboratories and in the kitchens of discerning amateurs alike, croquantine has established itself as a technical element capable of transforming a classic base into a gourmet creation. It is particularly prized for its ability to retain its texture even when in contact with fatty elements such as chocolate, praline or certain ganaches. This makes it ideal for entremets inserts, textured tart bases, chocolate rochers, crispy pralines, or crunchy hearts in molded candies.

One of the great advantages of croquantine is its ease of use. It’s ready to use: simply mix it into your warm (but not hot, so as not to soften it) preparation to incorporate it into a recipe. It is often mixed with gianduja, hazelnut praline, almond paste or even ganache to create a stable, tasty crunch. This mixture is then poured into a mold, used as an insert or as a tart base. Its texture and crispness create a real contrast with the softness of a mousse, the creaminess of a crémeux or the fondant of a glaze.

Its neutral, slightly sweet taste makes it very versatile. It goes equally well with dark, milk or white chocolate. It can also be used in fruity creations, based on exotic fruits, red fruits or more classic compotes. It adds an extra dimension to desserts, playing on the contrast between melt-in-the-mouth and crunchy, soft and light.

From a technical point of view, croquantine is produced from ultra-fine crêpes dentelles, cooked and then broken in a process that respects the texture and structure of the final product. The crumbles are calibrated to ensure an even distribution in the preparations, with no large lumps or excessive powder. This guarantees consistent textures and a meticulous presentation when cut, an essential element in precision pastry-making.

The croquantine you offer is available in 500 g jars or 2 kg bags, depending on your customers’ needs. The 500 g format is ideal for craftsmen or individual enthusiasts, while the 2 kg format is ideal for professionals, pastry schools or production workshops. Each package is designed to guarantee optimum preservation of the product, protected from humidity in a cool, dry place. Once the container has been opened, we recommend closing it tightly after each use to preserve all the crunchy finesse.

Croquantine is also perfectly compatible with freezing. Once incorporated into a preparation and frozen, it retains its texture when eaten, making it an invaluable ingredient in the production of frozen entremets or make-ahead desserts. It resists well to chilling, with no significant loss of crispness, making it a true ally of the modern pastry chef.

Used intelligently, croquantine becomes a vector of creativity, allowing you to revisit classics with a modern twist, or create entirely new desserts based on contrasting textures. It can be used in both individual recipes (entremets, verrines, bonbons) and shared creations (logs, travel cakes, tarts).

It can even be used “as is”, simply sprinkled on to add a crunchy finish to a dessert or an iced dome. It can also be lightly caramelized or incorporated into shortbread dough to give it body and chewiness. Some chefs use it as a textured decorative element, combined with hazelnut or chocolate feuilletine chips.

In conclusion, croquantine chips are much more than a technical ingredient: they’re a simple, effective solution for adding texture to your desserts, seducing the palate with contrasting textures, and sublimating your recipes with an artisanal yet perfectly mastered touch. Whether enriching a homemade praline, creating a crunchy center in an entremets or adding crunch to a chocolate bouchée, it will become indispensable in all your gourmet creations.