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Pig’s blood croustade made with the Royale Croustade Mold by Marcus Jernmark

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 Mold - a tool designed for precision, consistency, and control in modern kitchens. The mould is engineered with horizontal lines inside the shape, which become…

Recipe by Marcus Jernmark

Ingredients

  • 200 g cake flour
  • 60 g dark rye flour
  • 270 g beer
  • 150 g water
  • 100 g pig’s blood
  • 12 g sugar
  • 12 g salt
  • 20 g melted butter
  • 100 g whole egg

Equipment

Finishing Tray – Medium, Royale Croustade – Double Iron, Royale Croustade Mold, FiveMount Croustade Iron

Method

  1. How to make croustade shells (Step-by-step)
  2. Combine beer, water, sugar and salt
  3. Add flours and whisk until smooth
  4. Add pig’s blood and mix fully
  5. Whisk eggs and incorporate
  6. Add melted butter
  7. Pass through a fine sieve
  8. Let batter rest
  9. Dip Royal mold → batter → fry at 160°C
Chef's note

Croustade batter recipe by Marcus Jernmark

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