Praline Feuillantine

Ingredients

• 300 g Milk Chocolate (high‑quality, preferably 60% cocoa solids)
• 30 g Cocoa Butter (helps the bar set firm in the fridge)
• 100 g Protein Paste (homemade or store‑bought whey protein paste; adds sweetness and nutty flavor)
• 200 g Thin Vanilla Wafer Cookies (brand‑specific wafer cookies, buttery and vanilla flavored; break into pieces)

Instructions

1. Gather and Prep Ingredients

   Measure out all ingredients. Break the wafer cookies into roughly bite‑size pieces and set aside.

   Time: PT5M

2. Melt Chocolate and Cocoa Butter

   Combine milk chocolate and cocoa butter in a microwave‑safe bowl. Microwave in 15‑second bursts, stirring between bursts, until completely smooth.

   Time: PT5M

   Temperature: 45°C

3. Incorporate Protein Paste

   Add the protein paste to the melted chocolate mixture and stir until fully dissolved and glossy.

   Time: PT2M

4. Combine Wafer Pieces

   Stir the broken wafer pieces into the chocolate‑protein mixture, ensuring each piece is evenly coated.

   Time: PT3M

5. Form the Sheet

   Transfer the mixture onto a silicone mat or parchment sheet. Use a spatula to spread it into a rough rectangle about 2‑3 cm wide.

   Time: PT3M

6. Roll to Desired Thickness

   Place another sheet of parchment on top and roll with a rolling pin until the slab is approximately 4 mm thick.

   Time: PT5M

7. Chill the Sheet

   Transfer the rolled sheet (still on parchment) to the refrigerator and chill for about 20 minutes until firm.

   Time: PT20M

   Temperature: 4°C

8. Cut into Shapes

   Remove the chilled sheet from the fridge. Peel off the top parchment and use a round cookie cutter or sharp knife to cut circles (or desired shapes).

   Time: PT5M

9. Store or Use Immediately

   Place the finished wafer bars in an airtight container. Refrigerate for up to 3 weeks or freeze for up to 2 months.

   Time: PT0M

Nutrition Facts

Calories

396

Protein

8 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g