Recipes By Nordic Chefs
Recipes built for professional kitchens
Professional recipes, techniques and serving ideas developed for chefs. Explore croustades, pie tee shells, rosettes, buñuelos, tuiles and silicone molds.
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Pie Tee Recipe – Crispy Shell Batter & Frying Guide
Pie Tee vs Croustade vs Rosette vs Buñuelo – A Chef’s Guide
What Is a Tuile? A Chef’s Guide to Tuile Molds and Crispy Garnishes
Cold-Set Apple Vinegar Croustade – Chef Arnis
Squid Ink Tuile Recipe – Branch Mold Garnish for Fine Dining
Fine Dining Squid Ink Tuile Recipe – Branch Mold Garnish A squid ink tuile is one of the most striking
How to Make Beignets with a Beignet Iron
If you’re looking for the full beignet soufflé recipe, including exact measurements and step-by-step instructions, read our complete recipe guide
Beignet Soufflé Recipe – Light, Crisp Beignets Made the Professional Way
A siphon-aerated beignet batter — light, hollow, and precise. Built for consistency under service pressure, made with the Nordic Chefs
Crispy Lobster Tartlet Recipe For Fine Dining
Best Oil for Crispy Bunuelos in Professional Kitchens
Creating perfectly crispy bunuelos, rosettes and croustades depends on far more than batter alone. In professional kitchens, oil selection plays
How To Make Crispy Mini Tart Shells
How to Make a Cheese Tuile – Michelin Recipe by Claus Henriksen
Fine Dining Cheese Tuile Recipe from Restaurant MOTA Learning how to make a cheese tuile is one of the easiest
Sheep Milk Sorbet with Sorrel – Michelin Dessert from Restaurant Jordnær
This plated dessert from Restaurant Jordnær combines sheep milk sorbet with sorrel and a frozen parfait ring to create a
How to Make Croustades (Step-by-Step Recipe with Croustade Iron)
Croustades are thin, crispy shells used in professional kitchens for snacks and amuse-bouches. The key to a perfect croustade is
Crispy Monaka Shell – Fine Dining Amuse-Bouche Recipe
Pig’s Blood Croustade Batter – Professional Recipe
Nordic Chefs teams up with former Michelin chef In collaboration with Marcus Jernmark, Nordic Chefs has developed the Royale Croustade
How to Get Perfect Crispy Croustades (Chef Tips & Technique)
If you are looking for the full croustade recipe, including batter and step-by-step instructions, read our complete guide HERE! Step
How to Make Bunuelos with a Rosette Iron – Chef Eric Vildgaard
If you’re searching for how to use a rosette iron, this is the method used in professional kitchens. In this
Nectarine & Black lime Cheesecake
A refined and vibrant dessert by Camilla Jesholt Buffatti, pairing nectarine, black lime, and creamy lime cheesecake with delicate almond
The perfect steak
A simple guide to preparing the perfect steak, focusing on quality meat, proper seasoning, and essential cooking techniques. Whether grilled
Confit Egg Yolks and Baked Potatoes with Mustard Seeds and Hazelnuts
A delicate and elegant dish featuring soft confit egg yolks, crisp baked potatoes, pickled mustard seeds, and toasted hazelnuts. Chef
How to Make a Perfect Quenelle (Step-by-Step Guide)
What Is a Croustade? How to Make and Use Crispy Shells in Fine Dining
Looking for the full croustade batter recipe? Explore our complete step-by-step croustade recipe guide. How to Make a Croustade (Quick
Mastering the Ring Cutter Essential Tips for Perfect Food Presentation
To use a ring cutter for plating, place it on the plate, add your prepared ingredients and press gently to
Interview with Restaurant LYST’s headchef Daniel Mcburnie
Located in Vejle’s emblematic Fjordenhus, LYST is a result of a dynamic collaboration between Studio Other Spaces, Olafur Eliasson, and
Applecake hazelnuts & cardamome
A warm and aromatic dessert combining spiced apple cake with creamy white chocolate–cinnamon cream, deep apple reduction, and a rich
Fermented lamb tallow with fermented fish
A refined Nordic bite combining fermented lamb tallow cream, crisp cheese crackers, and delicately fermented cod fish. This signature creation
Bacalao, blue mussels & parsley sauce
Restaurant KOKS is a two-Michelin-starred restaurant located in the Faroe Islands. Known for its innovative approach to cuisine, KOKS has
Raw shrimps, wasabi & dill by Chef Eric Vildgaard from Restaurant Jordnær
This is just one of Eric’s signature dishes from Restaurant Jordnær, and it is more than just a guest favorite
Wontons with chicken and greens
Delicious homemade chicken wontons filled with a flavorful mix of minced chicken, vegetables, kimchi, and rice noodles. These soft, juicy
Lobster Tail Dessert – Michelin Recipe from Restaurant MOTA
This lobster tail dessert recipe is not what you expect. Created by Claus Henriksen, head chef at Michelin-starred Restaurant MOTA