Une tuile \u00e0 l'encre de seiche est une des garnitures les plus remarquables en dressage moderne : une fine gauffrette, noire comme du jais, qui ajoute de la hauteur, de la texture et une note savoureuse d'iode \u00e0 un plat sans ajouter de poids. Cuite dans notre Moule de Tuile de Branche<\/a>, cette version conserve sa forme de branche organique \u00e0 chaque fois \u2014 pas de tuyauterie \u00e0 main lev\u00e9e, pas de guesswork.<\/p>\n Une tuile (\u201ctile\u201d en fran\u00e7ais) est une fine et croustillante gaufrette traditionnellement faite \u00e0 partir d'une p\u00e2te d'amandes. La version sal\u00e9e et noire \u2014 parfois appel\u00e9e tuile corail ou tuile dentelle lorsqu'elle cuit en une structure ouverte semblable \u00e0 une toile \u2014 est color\u00e9e \u00e0 l'encre de c\u00e9phalopode et est utilis\u00e9e pour ajouter du drame et du contraste aux plats de fruits de mer, de volaille, et m\u00eame de desserts. La plupart des cuisines professionnelles utilisent de l'encre de seiche plut\u00f4t que de la v\u00e9ritable encre de calmar : elle est plus facilement disponible, produit un noir plus profond et plus brillant, et se comporte de la m\u00eame mani\u00e8re dans une p\u00e2te.<\/p>\n La plupart des recettes de tuiles \u00e0 l'encre de seiche sont cuites \u00e0 la main dans une po\u00eale chaude, ce qui signifie que chaque morceau a une taille et une \u00e9paisseur diff\u00e9rentes, et que les bords br\u00fblent avant que le centre ne prenne. La cuisson de la p\u00e2te dans un moule d\u00e9di\u00e9 \u00e0 basse temp\u00e9rature et contr\u00f4l\u00e9e au four vous donne trois choses qu'une po\u00eale ne peut pas :<\/p>\n Fabriqu\u00e9 avec le Moule de Tuile de Branche<\/a>. Explorez toute la gamme \u00e0 Moules en silicone<\/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\/fr\/wp-json\/wp\/v2\/inspirations\/21493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media\/21494"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media?parent=21493"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/tags?post=21493"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspiration-type?post=21493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Qu'est-ce qu'une tuile \u00e0 l'encre de seiche ?<\/h2>\n
Pourquoi le cuire au four plut\u00f4t que de le po\u00ealer<\/h2>\n
\n
\u00c9quipement<\/h2>\n
\n
Conseils du chef<\/h2>\n
\n
Acheter cette recette<\/h2>\n