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Sesame Feuilletine Bars

By 25/04/2019 May 15th, 2019 No Comments

I’ve been looking back over all my old posts recently and revamping them or multi-purposing them. Because there is literally nothing better than having leftovers and knowing something yummerific to do with them. Am I right? The base of the feuilletine crunch layer is my Sesame Brittle recipe, which is one of my fav recipes ever. It reminds me of the halva I used to snack on at Jack’s Deli when I was a little nipper and ya’ll know how much I love a food memory. 

You can tweak the brittle by adding some fresh ginger, orange zest, thyme (yes, thyme 🙂 ) or whatever else you can think of that pairs well with sesame. You might like to grab yourself The Flavour Bible to get flavourific up in here.

Rate This Recipe
5 from 2 votes

Sesame Feuilletine Bars

I've been looking back over all my old posts recently and revamping them or multi-purposing them. Because there is literally nothing better than having leftovers and knowing something yummerific to do with them. Am I right? 
The base of the feuilletine is my Sesame Brittle recipe, which is one of my fav recipes ever. It reminds me of the halva I used to snack on at Jack's Deli when I was a little nipper and ya'll know how much I love a food memory. You can tweak the brittle by adding some fresh ginger, orange zest, thyme (yes, thyme 🙂 ) or whatever else you can think of that pairs well with sesame. You might like to grab yourself The Flavour Bible to get flavourific up in here.

Ingredients

Chocolate Shells & Capping

  • 300g (10 oz) chocolate, in temper

Sesame Feuilletine

Instructions

Chocolate Shelling & Capping

  • Shell the chocolate using a chocolate bar or piece mould of your choice.
  • Allow to go matte / slightly set before adding the feuilletine as outlined below.

Sesame Feuilletine

  • Either in a mortar and pestle or food processor, process the brittle so it's a rough crumble consistency. We don't want any lumps that are too large or they will stick out the top of the shell. Nothing larger than a petit pea 🙂
  • When you're ready to use the feuilletine, mix the processed sesame brittle with melted cacao butter.
  • Carefully insert into the chocolate shells so they don't fill beyond 3/4 of the shell or it'll be a problem when capping the bars.
  • Pop in the fridge to firm up about 5-8 mins and then cap, as seen in this video.
Rate This Recipe
5 from 2 votes

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