I’m seeing Piroulines everywhere! If you haven’t tried these cream-filled, rolled crispy wafer sticks, prepare to fall in love. (I’m not a spokesperson for Pirouline, but I can work my way through a tin pretty quickly!)

I’ve noticed them popping up in magazines and on foodie blogs, being used as spectacular accents to desserts. A chocolate cake might be perfection in creamy chocolate frosting, but line the outside edges with Dark Chocolate Piroulines, and each slice gets a kick of chocolatey crunch.

A vanilla or lemon cake, or a red velvet cake, gets a light-colored Pirouline circle with their French Vanilla Cream rolled wafers. Or line that light cake with darker Piroulines.

And the new crunchy kick: inserting Piroulines into cupcakes. Cupcakes have been a popular trend for a long time, and they keep reinventing themselves with tasty add-ins.

Speaking of add-ins, Piroulines are also being inserted into chocolate mousses — dark or white — as well as into Chantilly cream tartlets, alongside the glossy fruit toppings.

Trios of Piroulines might add architecture to a simple sheet cake or round that you’ve DIY’d, and they’re also taking their place as part of a chocolate fountain or chocolate fondue dipper buffet.

The Pirouline site has some recipes for you, here, and I’m seeing Piroulines mentioned on recipe-share websites such as www.allrecipes.com.

Also fun: tins of Piroulines are quickly becoming a top shower favor choice…and shower hosts are designing and printing up pretty wrappers to encircle the tin. They customize the wrappers with the color scheme of the shower, add on a lovely graphic and the bride’s name, even a quote from www.quotegarden.com about sweetness. Since edibles are a top bridal shower favor choice, take a bite of a Pirouline and see if they’re going to be your favor choice.

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