Breakfast Bar: Crispy Wafer and Milk Chocolate Base | “French Toast”

Preparation info
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Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Why These Flavors Work

The crispy base is made with feuilletine, which is essentially a thin wafer broken into small pieces. This emulates breakfast cereal without having a processed cereal taste; in fact, it is more of a textural component than a flavor per se. This base is made with milk chocolate as a binder and cinnamon, and it stays crisp for long periods of time. The brioche is also a textural component, but its reason for being is so that it i