How to Make Croustades (Step-by-Step Recipe with Croustade Iron)

Croustades are thin, crispy shells used in professional kitchens for snacks and amuse-bouches. The key to a perfect croustade is not just the batter, but how you control heat, timing, and technique. This guide gives you a simple, step-by-step croustade recipe you can use immediately — whether you are working in a professional kitchen or […]

Pig’s Blood Croustade Batter – Professional Recipe

Nordic Chefs teams up with former Michelin chef In collaboration with Marcus Jernmark, Nordic Chefs has developed the Royale Croustade Mold – a tool designed for precision, consistency, and control in modern kitchens. The mould is engineered with horizontal lines inside the shape, which become visible in the finished croustade. These lines are not just […]

How to Make Bunuelos with a Rosette Iron – Chef Eric Vildgaard

If you’re searching for how to use a rosette iron, this is the method used in professional kitchens. In this recipe, Michelin-starred chef Eric Vildgaard from Restaurant Jordnær demonstrates how to create crispy bunuelos using a rosette iron – a classic technique used to form thin, golden shells for both sweet and savoury dishes. Originally […]