Esto dark rye croustade from Chef Arnis Ansons turns dark rye bread into a thin, crisp shell for a refined rye bread appetizer. Instead of using rye only as a garnish or crumb, the bread is blended directly into the batter with milk, egg, plain flour, cornflour and salt, then fried on a hot croustade iron.
In Chef Arnis’ original presentation, the rye croustade is served with chicken liver mousse with gin, caramelised onion, blackberry–apple vinegar gel, chive aioli and thyme. The recipe provided here covers the dark rye croustade shell only; quantities and methods for the filling components were not included in the source recipe.
Dark Rye Croustade for a Rye Bread Appetizer
The batter starts with 100 g dark rye bread, including the crusts. Everything is blended completely smooth before the batter rests for 30 minutes. The rested batter is then used with a hot croustade iron and fried at 175–180°C until the shell is dark and crisp.
The result is a rye-based shell that can be used as a one-bite appetizer or tasting-menu base. For a classic version without rye bread, see our receta de costrada paso a paso. If you want to understand the differences between croustades, Pie Tee, rosettes and buñuelos, see our shell terminology guide.
Puntos de control de la técnica
- Use dark rye bread with the crusts included.
- Blend the batter completely smooth before resting.
- Rest the batter for 30 minutes.
- Use a hot croustade iron.
- Fry at 175–180°C until the shell is dark and crisp.
Tools for Professional Service
For higher-volume preparation, the Hierro Croustade FiveMount allows several matching shells to be produced in one frying cycle. If you already own a compatible handle, the Molde para Pie Tee / Croustade is available separately. During plating, a Bandeja de acabado – Mediana can help organise components, while Straight plating tweezers provide controlled garnish placement. See all chef tweezers for professional plating.
Explora el completo Nordic Chefs Croustade & Rosette Iron system for Single, Double and FiveMount setups.
Products used in this croustade recipe
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Hierro Croustade FiveMount
3.000,00 kr.2.400,00 kr. 3.000,00 kr.2.400,00 kr. IVA incluidoSin IVA Añadir al carrito -
Molde Croustade
500,00 kr.400,00 kr. 500,00 kr.400,00 kr. IVA incluidoSin IVA Añadir al carrito -
Bandeja de acabado – Mediana
1.200,00 kr. 1.200,00 kr.960,00 kr. Añadir al carrito -
Nordic Chefs - Pinzas de cocina rectas
149,00 kr.119,20 kr. IVA incluidoSin IVA Seleccionar opciones Este producto tiene múltiples variantes. Las opciones se pueden elegir en la página de producto
Dark Rye Croustade
Ingredientes
- 100 g dark rye bread, crusts included
- 150 g milk
- 1 huevo
- 70 g plain flour
- 20 g cornflour
- 3 g salt
Instrucciones
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Add the dark rye bread, milk, egg, plain flour, cornflour and salt to a blender.
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Blend completely smooth.
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Rest the batter for 30 minutes.
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Dip a hot croustade iron into the batter.
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Fry at 175–180°C until dark and crisp.
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Hierro Croustade FiveMount
3.000,00 kr.2.400,00 kr. 3.000,00 kr.2.400,00 kr. IVA incluidoSin IVA Añadir al carrito -
Molde Croustade
500,00 kr.400,00 kr. 500,00 kr.400,00 kr. IVA incluidoSin IVA Añadir al carrito -
Bandeja de acabado – Mediana
1.200,00 kr. 1.200,00 kr.960,00 kr. Añadir al carrito -
Nordic Chefs - Pinzas de cocina rectas
149,00 kr.119,20 kr. IVA incluidoSin IVA Seleccionar opciones Este producto tiene múltiples variantes. Las opciones se pueden elegir en la página de producto



