Eine Tintenfischtinte-Tuile ist eine der auff\u00e4lligsten Garnituren im modernen Plating: eine hauchd\u00fcnne, tiefschwarze Waffel, die einem Gericht H\u00f6he, Textur und eine salzig-w\u00fcrzige Note verleiht, ohne zus\u00e4tzliches Gewicht hinzuzuf\u00fcgen. Gebacken in unserem Zweig Fliesenform<\/a>, Diese Version beh\u00e4lt jedes Mal ihre organische Zweigform \u2013 kein Freihand-Spritzen, keine R\u00e4tselraten.<\/p>\n Eine Tuile (\u201cZiegel\u201d auf Franz\u00f6sisch) ist ein d\u00fcnner, knuspriger Wafer, der traditionell aus Mandelmasse hergestellt wird. Die herzhafte schwarze Variante \u2013 manchmal als Korallen-Tuile oder Spitzen-Tuile bezeichnet, wenn sie zu einer offenen, netzartigen Struktur gebacken wird \u2013 wird mit Tintenfisch-Tinte gef\u00e4rbt und verwendet, um Meeresfr\u00fcchten, Gefl\u00fcgel und sogar Desserttellern Dramatik und Kontrast zu verleihen. Die meisten professionellen K\u00fcchen verwenden Tintenfischtinte anstelle von echter Tintenfischtinte: Sie ist gleichm\u00e4\u00dfiger verf\u00fcgbar, ergibt ein tieferes, gl\u00e4nzenderes Schwarz und verh\u00e4lt sich in einem Teig gleich.<\/p>\n Die meisten Rezepte f\u00fcr Tintenfisch-Tuiles werden freih\u00e4ndig in einer hei\u00dfen Pfanne gekocht, was bedeutet, dass jedes St\u00fcck eine andere Gr\u00f6\u00dfe und Dicke hat und die R\u00e4nder verbrennen, bevor die Mitte fest wird. Das Backen des Teigs in einer speziellen Form bei einer niedrigen, kontrollierten Ofentemperatur gibt Ihnen drei Dinge, die eine Pfanne nicht kann:<\/p>\n Hergestellt mit dem Zweig Fliesenform<\/a>. Entdecken Sie die volle Bandbreite in SilikonFormen<\/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\/de\/wp-json\/wp\/v2\/inspirations\/21493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/media\/21494"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/media?parent=21493"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/tags?post=21493"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspiration-type?post=21493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Was ist eine Tintenfischtinte-Tuile?<\/h2>\n
Warum backen statt braten<\/h2>\n
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Ausr\u00fcstung<\/h2>\n
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K\u00fcchenchef-Tipps<\/h2>\n
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Rezept einkaufen<\/h2>\n