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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Croustade RecipesRecipes

Lemon Gel Croustade Recipe with Agar Agar

A cold-set lemon gel croustade recipe with agar agar, shaped on a frozen croustade iron at approximately 55°C and served

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Hemp Leaf Malt Tuile Recipe – Restaurant MOTA

Chef Claus Henriksen’s malt leaf tuile recipe uses six ingredients and bakes at 180°C for 8 minutes in a four-cavity

Croustade RecipesRecipes

Dark Rye Croustade Recipe

This dark rye croustade from Chef Arnis Ansons turns dark rye bread into a thin, crisp shell for a refined

Croustade RecipesRecipes

Pie Tee Recipe – Crispy Shell Batter & Frying Guide

Learn how to make thin, crispy Pie Tee shells with a wheat, rice flour and cornflour batter, including correct oil

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Pie Tee vs Croustade vs Rosette vs Buñuelo – A Chef’s Guide

Understand the difference between pie tee, croustade, rosette and buñuelo shells, how each is formed, which molds are used and

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What Is a Tuile? A Chef’s Guide to Tuile Molds and Crispy Garnishes

Learn what a tuile is, how professional chefs use tuile molds for sweet and savory garnishes, how tuiles differ from

Croustade RecipesRecipes

Cold-Set Apple Vinegar Croustade – Chef Arnis

Chef Arnis’ cold-set apple vinegar croustade uses apple juice, cider vinegar and agar on a frozen iron—an alternative to a

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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

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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

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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

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Crispy Lobster Tartlet Recipe For Fine Dining

Crispy lobster tartlet with cooked lobster, chives, shallot, lemon, dill cream, fresh dill and edible flowers, assembled in a crisp

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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

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How To Make Crispy Mini Tart Shells

Learn how to make crisp baked mini tart shells with flour, butter, white wine and salt, including dough handling, storage,

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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

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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

Croustade RecipesRecipes

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

Silicone Recipes

Crispy Monaka Shell – Fine Dining Amuse-Bouche Recipe

Learn how to make a crisp savoury monaka shell with glutinous rice flour, butter and egg white, using a silicone

Croustade RecipesRecipes

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

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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

Croustade Recipes

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

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Nectarine & Black lime Cheesecake

A refined and vibrant dessert by Camilla Jesholt Buffatti, pairing nectarine, black lime, and creamy lime cheesecake with delicate almond

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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

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How to Make a Perfect Quenelle (Step-by-Step Guide)

Learn how to make a smooth, consistent quenelle with professional spoon technique, including one-spoon vs two-spoon shaping, ice cream consistency

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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

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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

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Restaurant LYST at Fjordenhus

A short Nordic Chefs feature on Restaurant LYST in Vejle and chef Daniel McBurnie.

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Applecake hazelnuts & cardamome

A warm and aromatic dessert combining spiced apple cake with creamy white chocolate–cinnamon cream, deep apple reduction, and a rich

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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

Recipes

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

Recipes

Raw Shrimps with Wasabi & Dill – Chef Eric Vildgaard

Chef Eric Vildgaard’s raw shrimp dish from Restaurant Jordnær, with horseradish buttermilk sauce, dill oil and fresh herbs. Ingredient quantities

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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

Recipes

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