For those of you who haven't used feuilletine, it's made of thin cookie-like sheets of butter, sugar, and flour, crushed into tiny flakes that resemble corn flakes. Feuilletine adds an intriguing, delightful crunchiness to desserts - it's usually mixed with ganache or sprinkled as a layer in cakes, to provide a surprising contrast. It's especially effective in mousse cakes like this jasmine cake, because the cream is so smooth and creamy, that the crunch of the feuilletine provides a fabulous extra dimension to an otherwise homegenously-textured dessert.
You can find feuilletine online, or you can also substitute Rice Krispies - that was what Pierre Herme used in his home recipe for his famous Plaisir Sucre in his Chocolate Desserts by Pierre Herme book, and it works beautifully.
The chocolate cake is rich, earthy, and grounds the ethereally-light jasmine cream without overpowering it. The feuilletine adds a nice crisp touch. The first few times I made the jasmine cream, the flavor came out too light, so be sure to taste the infused milk before you use it - if it seems too subtle, let it steep a little longer. When I can taste the jasmine against the chocolate, it's tastebud-tingling happiness.