En bl\u00e6kspruttebl\u00e6k-tuile er en af de mest markante garniturer i moderne tallerkenanretning: en papirtynd, kulsort vaffel, der tilf\u00f8jer h\u00f8jde, tekstur og en saltet, velsmagende note til en ret uden at tilf\u00f8je v\u00e6gt. Bagt i vores Filigranform<\/a>, denne version bevarer sin organiske grenform hver eneste gang \u2014 ingen frih\u00e5ndsr\u00f8rf\u00f8ring, intet g\u00e6tteri.<\/p>\n En tuile (\u201cflise\u201d p\u00e5 fransk) er en tynd, spr\u00f8d vaffel, der traditionelt er lavet af mandeldej. Den salte sorte version \u2013 nogle gange kaldet en koral tuile eller blondine tuile, n\u00e5r den bager til en \u00e5ben, netlignende struktur \u2013 er farvet med bl\u00e6kspruttebl\u00e6k og bruges til at tilf\u00f8je drama og kontrast til fisk og skaldyr, fjerkr\u00e6 og endda desserttallerkener. De fleste professionelle k\u00f8kkener bruger sepia-bl\u00e6k frem for \u00e6gte bl\u00e6kspruttebl\u00e6k: det er mere ensartet tilg\u00e6ngeligt, giver en dybere, blankere sort og opf\u00f8rer sig p\u00e5 samme m\u00e5de i dejen.<\/p>\n De fleste opskrifter p\u00e5 bl\u00e6kspruttebl\u00e6k-tuiles bliver tilberedt \"frieh\u00e5nd\" i en varm pande, hvilket betyder, at hvert stykke f\u00e5r forskellig st\u00f8rrelse og tykkelse, og kanterne bliver br\u00e6ndte, f\u00f8r midten s\u00e6tter sig. Bagning af dejen i en specifik form ved en lav, kontrolleret ovntemperatur giver dig tre ting, som en pande ikke kan:<\/p>\n Lavet med den Filigranform<\/a>. Udforsk det fulde udvalg i Silikoneforme<\/a>.<\/p>","protected":false},"featured_media":21494,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Squid Ink Tuile Recipe \u2013 Branch Mold Garnish | Nordic Chefs","_seopress_titles_desc":"Learn how to make a crisp squid ink tuile with cuttlefish ink, baked in the Branch Tuile Mold \u2014 a controlled, oven-baked method for consistent fine-dining garnish.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_name":"Squid Ink Tuile","_seopress_pro_rich_snippets_recipes_cat":"Garnish","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2026\/07\/branch.tuile_.mold_.png","_seopress_pro_rich_snippets_recipes_video":"https:\/\/youtube.com\/shorts\/OkYBaA_F5Os?si=VX-ePC5rKMKs-4f9","_seopress_pro_rich_snippets_recipes_prep_time":"10","_seopress_pro_rich_snippets_recipes_cook_time":"15","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_yield":"6 tuiles","_seopress_pro_rich_snippets_recipes_keywords":"squid ink tuile, coral tuile, lace tuile","_seopress_pro_rich_snippets_recipes_cuisine":"French","_seopress_pro_rich_snippets_recipes_desc":"A crisp, jet-black tuile made with cuttlefish ink and baked in the Branch Tuile Mold for a consistent fine-dining garnish.","_seopress_pro_rich_snippets_recipes_img_attachment_id":"21494","_seopress_pro_rich_snippets_recipes_img_width":"1254","_seopress_pro_rich_snippets_recipes_img_height":"1254","_seopress_pro_rich_snippets_recipes_ingredient":"120g egg white 80g rapeseed oil 20g sugar 6g salt 20g butter 100g 00 flour 10g cuttlefish ink","_seopress_pro_rich_snippets_recipes_instructions":"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. 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 150C, 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."}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252,280],"class_list":["post-21493","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes","inspiration-type-silicone-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations\/21493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media\/21494"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media?parent=21493"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/tags?post=21493"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspiration-type?post=21493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Hvad er en bl\u00e6kspruttebl\u00e6k-tuile?<\/h2>\n
Hvorfor bage det i stedet for at stege p\u00e5 en pande<\/h2>\n
\n
Udstyr<\/h2>\n
\n
Kokkens Tips<\/h2>\n
\n
K\u00f8b denne opskrift<\/h2>\n