Feuilletine, 2.5kg Mixing Bowls holder of one Michelin Bib

holder of one Michelin Bib Gourmand – use Muraglia’s intense fruity olive oil with raw vegetables and salads

Unlike plastic handles

rounded pan for sautéing

skim milk powder

The Lagoa bottle also features touches of striking deep terracotta around the neck and handle

Feuilletine, 2.5kg Mixing Bowls holder of one Michelin BibFeuilletine adds crunch to all kinds of pastry and confectionery. Beloved by professional pastry chefs, its full name is paillet feuilletine. The golden shards are made from thin, sweet crpes that are baked until crisp. Feuilletine has a mellow sweetness and caramelised flavour. Its a great way to add texture to desserts and baked goods. Try crumbling it over ice cream or chocolate mousse. Its also ideal for adding crunch to macarons and cheesecakes.