Dark Rye Croustade Recipe
This dark rye croustade from Chef Arnis Ansons turns dark rye bread into a thin, crisp shell for a refined rye bread appetizer. Instead of using rye only as a garnish or crumb, the bread is blended directly into the batter with milk, egg, plain…
Recipe by Arnis Ansons
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Tools for this recipe
The equipment linked below uses the current Nordic Chefs product options, prices and availability.
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FiveMount Croustade Iron
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
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Croustade Mold
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
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Finishing Tray – Medium
Use the existing Nordic Chefs product page for current options, compatibility, price and availability.
1.200,00 DKK960,00 DKK 1.200,00 DKK960,00 DKK Incl. VATExcl. VAT
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Nordic Chefs – Straight Chef’s Tweezers
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Full recipe
Dark Rye Croustade
Ingredients and method from the original Nordic Chefs recipe.
Print recipeIngredients
- 100 g dark rye bread, crusts included
- 150 g milk
- 1 egg
- 70 g plain flour
- 20 g cornflour
- 3 g salt
Method
- Add the dark rye bread, milk, egg, plain flour, cornflour and salt to a blender.
- Blend completely smooth.
- Rest the batter for 30 minutes.
- Dip a hot croustade iron into the batter.
- Fry at 175–180°C until dark and crisp.
Recipe by Chef Arnis Ansons. This recipe covers the dark rye croustade shell only. The original dish is presented with chicken liver mousse with gin, caramelised onion, blackberry–apple vinegar gel, chive aioli and thyme; quantities and methods for those components were not provided.
Dark Rye Croustade for a Rye Bread Appetizer
The batter starts with 100 g dark rye bread, including the crusts. Everything is blended completely smooth before the batter rests for 30 minutes. The rested batter is then used with a hot croustade iron and fried at 175–180°C until the shell is dark and crisp. The result is a rye-based shell that can be used as a one-bite appetizer or tasting-menu base. For a classic version without rye bread, see our step-by-step croustade recipe. If you want to understand the differences between croustades, Pie Tee, rosettes and buñuelos, see our shell terminology guide.Technique Checkpoints
- Use dark rye bread with the crusts included.
- Blend the batter completely smooth before resting.
- Rest the batter for 30 minutes.
- Use a hot croustade iron.
- Fry at 175–180°C until the shell is dark and crisp.
Tools for Professional Service
For higher-volume preparation, the FiveMount Croustade Iron allows several matching shells to be produced in one frying cycle. If you already own a compatible handle, the Pie Tee / Croustade Mold is available separately. During plating, a Finishing Tray – Medium can help organise components, while Straight plating tweezers provide controlled garnish placement. See all chef tweezers for professional plating. Explore the full Nordic Chefs Croustade & Rosette Iron system for Single, Double and FiveMount setups.Products used in this croustade recipe
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FiveMount Croustade Iron
3.000,00 DKK2.400,00 DKK Incl. VATExcl. VAT Select options -
Croustade Mold
500,00 DKK400,00 DKK 500,00 DKK400,00 DKK Incl. VATExcl. VAT Add to cart -
Finishing Tray – Medium
1.200,00 DKK960,00 DKK 1.200,00 DKK960,00 DKK Incl. VATExcl. VAT Add to cart -
Nordic Chefs – Straight Chef’s Tweezers
149,00 DKK119,20 DKK Incl. VATExcl. VAT Select options This product has multiple variants. The options may be chosen on the product page
