Una galleta de tinta de calamar es una de las guarniciones m\u00e1s llamativas en la presentaci\u00f3n moderna: una oblea fina como el papel, de un negro azabache, que aporta altura, textura y una nota salada y de mar a un plato sin a\u00f1adir peso. Horneada en nuestro Molde de teja de rama<\/a>, esta versi\u00f3n mantiene su forma de rama org\u00e1nica cada vez, sin tuber\u00edas a mano alzada ni conjeturas.<\/p>\n Una \u201ctuile\u201d (teja en franc\u00e9s) es una oblea fina y crujiente hecha tradicionalmente de masa de almendras. La versi\u00f3n salada negra, a veces llamada tuile de coral o tuile de encaje cuando se hornea en una estructura abierta y similar a una telara\u00f1a, se colorea con tinta de cefal\u00f3podo y se utiliza para a\u00f1adir dramatismo y contraste a platos de mariscos, aves e incluso postres. La mayor\u00eda de las cocinas profesionales utilizan tinta de sepia en lugar de tinta de calamar verdadera: es m\u00e1s f\u00e1cil de conseguir, produce un negro m\u00e1s profundo y brillante, y se comporta de la misma manera en una masa.<\/p>\n La mayor\u00eda de las recetas de tuiles de tinta de calamar se cocinan a mano alzada en una sart\u00e9n caliente, lo que significa que cada pieza sale de un tama\u00f1o y grosor diferentes, y los bordes se queman antes de que el centro se fije. Hornear la masa en un molde dedicado a una temperatura de horno baja y controlada le brinda tres cosas que una sart\u00e9n no puede:<\/p>\n Hecho con el Molde de teja de rama<\/a>. Explora la gama completa en Moldes de silicona<\/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\/es\/wp-json\/wp\/v2\/inspirations\/21493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media\/21494"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media?parent=21493"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/tags?post=21493"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspiration-type?post=21493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\u00bfQu\u00e9 es una galleta de tinta de calamar?<\/h2>\n
\u00bfPor qu\u00e9 hornearlo en lugar de fre\u00edrlo en sart\u00e9n?<\/h2>\n
\n
Equipo<\/h2>\n
\n
Consejos del chef<\/h2>\n
\n
Comprar esta receta<\/h2>\n