Feuilletine Glace Recipe:
1 kg of milk chocolate
150 g hazelnut praline
250 g feuilletine
Melt the chocolate at 35/40 ° C in a water bath or microwave. and Add the feuilletine, hazelnut praline
Mix these two ingredients together. You should know that if you still have this mixture, you can use it again, by heating it to 35/40 ° C (it will keep all its properties of coating and shine).
Transfer the frosting into a pitcher with spout (for a more hygienic and neat coating).