Cacao Barry Paillete Feuilletine is the classic French crunch: thin, buttery wafer crepes baked crisp and crumbled into golden flakes, packed in a 5.5 pound box. It is the hidden layer that gives a praline bar its shatter and a chocolate mousse cake its crackle, the ingredient pastry chefs reach for when a dessert needs a crisp without a crumb.

Made with wheat flour, sugar, and real butterfat with a pinch of salt and malt, the flakes taste of toasted butter and caramel, light and airy on their own and transformed the moment they meet chocolate or praline. Folded into melted chocolate and hazelnut paste, they set into a crisp, lacy base for entremets and petits gateaux; stirred into ganache, they turn a soft bonbon filling into a crunchy one; pressed into the bottom of a tart or layered inside a mousse, they stay crisp for days thanks to the fat that coats each flake. They also scatter over ice cream, cheesecake, and plated desserts as a last minute textural garnish.