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Receta de Dark Rye Croustade

This 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…

Receta de Arnis Ansons
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Rye crocant con mousse de hígado de pollo, cebolla caramelizada, gel de vinagre de arce y aioli de cebollas
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Herramientas para esta receta

El equipo que se muestra a continuación utiliza las opciones, precios y disponibilidad actuales del Nordic Chefs producto.

Equipamiento destacadoHierro Croustade FiveMount

Hierro Croustade FiveMount

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3.000,00 DKK2.400,00 DKK IVA incluidoSin IVA

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Herramienta recomendadaMolde Croustade

Molde Croustade

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500,00 DKK400,00 DKK 500,00 DKK400,00 DKK IVA incluidoSin IVA

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Herramienta recomendadaBandeja de acabado – Mediana

Bandeja de acabado – Mediana

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1.200,00 DKK960,00 DKK 1.200,00 DKK960,00 DKK IVA incluidoSin IVA

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Herramienta recomendadaNordic Chefs – Pinzas rectas de chef

Nordic Chefs - Pinzas de cocina rectas

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149,00 DKK119,20 DKK IVA incluidoSin IVA

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Recepta completa

Dark Rye Croustade

Ingredientes y método según la Nordic Chefs receta original.

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Ingredientes

  • 100 g dark rye bread, crusts included
  • 150 g milk
  • 1 huevo
  • 70 g plain flour
  • 20 g cornflour
  • 3 g salt

Método

  1. Add the dark rye bread, milk, egg, plain flour, cornflour and salt to a blender.
  2. Blend completely smooth.
  3. Rest the batter for 30 minutes.
  4. Dip a hot croustade iron into the batter.
  5. Fry at 175–180°C until dark and crisp.
Recipe by Chef Arnis Ansons. This recipe covers the dark rye croustade shell only. The original dish is presented with chicken liver mousse with gin, caramelised onion, blackberry–apple vinegar gel, chive aioli and thyme; quantities and methods for those components were not provided.
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 Recta pinzas de emplatado provide controlled garnish placement. See all chef tweezers for professional plating. Explore the full Nordic Chefs Croustade y el molde para buñuelos de viento sistema for Single, Double and FiveMount setups.

Products used in this croustade recipe

Receta de Arnis Ansons

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