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 garnishes in modern plating: a paper-thin, jet-black wafer that adds height, texture and a briny savoury note to a dish without adding weight. Baked into…
Recipe by Thomas Axelsen
Ingredients
- 120g egg white
- 80g rapeseed oil
- 20g sugar
- 6g salt
- 20g butter
- 100g 00 flour
- 10g cuttlefish ink
Equipment
Branch Tuile Mold, Nordic Chefs – Straight Chef’s Tweezers, Finishing Tray – Medium, Daisy Tuile
Method
- Blend the egg white, rapeseed oil, sugar, salt, butter and cuttlefish ink until fully smooth and emulsified.
- Add the 00 flour last and blend just until incorporated — don't overwork it.
- Coat the cavities of the Branch Tuile Mold with butter spray for a clean release.
- Spread a thin, even layer of batter into each branch cavity with a small offset spatula.
- Bake at 150°C, 0% humidity, fan speed 2, for 12–15 minutes, until fully set, matte and crisp at the edges.
- Let the tuiles sit in the mold for a minute before gently unmolding — they are fragile until fully crisp.
Makes 6 tuiles (one full mold). Equipment: blender, butter spray for release, a combi oven with adjustable humidity/fan speed, and a small offset spatula. Batter should coat the back of a spoon in a thin film — loosen with a few drops of water if it's too thick to spread evenly. Store baked tuiles airtight for 2–3 days; humidity is the only real enemy of a crisp tuile. Made with the Branch Tuile Mold (6 cavities, 6cm). For a fuller, more three-dimensional branch, layer two offset tuiles together.
Nordic Chefs · Designed in Denmark