{"id":20286,"date":"2026-04-29T10:44:50","date_gmt":"2026-04-29T08:44:50","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&p=20286"},"modified":"2026-04-29T10:46:49","modified_gmt":"2026-04-29T08:46:49","slug":"pigs-blood-croustade-batter","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/sv\/be-inspired\/pigs-blood-croustade-batter\/","title":{"rendered":"Pig\u2019s Blood Croustade Batter – Professional Recipe"},"content":{"rendered":"

Nordic Chefs teams up with former Michelin chef<\/strong><\/span><\/h2>\n

In collaboration with Marcus Jernmark<\/span><\/span>, Nordic Chefs has developed the Royale Croustade Mold<\/strong><\/a> – a tool designed for precision, consistency, and control in modern kitchens.<\/p>\n

The mould is engineered with horizontal lines inside the shape, which become visible in the finished croustade. These lines are not just visual \u2014 they are functional. They help chefs distribute fillings evenly, ensuring balance in every bite.<\/p>\n

At the same time, the mould features vertical lines on the exterior, designed to improve release during frying. This reduces sticking and allows for a cleaner, more reliable production \u2014 especially important in high-volume service.<\/p>\n

Combined with this specific batter, the result is a croustade with a firmer and more dense structure. The addition of pig\u2019s blood gives the shell enough strength to handle advanced finishing techniques.<\/p>\n

This means you can grate or refine the top of the croustade after frying without it shattering \u2014 creating a perfectly even surface, ideal for precise plating in fine dining.<\/p>\n

Who is Marcus Jernmark?<\/strong><\/span><\/h2>\n

Marcus Jernmark is a former executive chef of Frantz\u00e9n and now owner of Restaurant Lielle<\/a> in Los Angeles.<\/p>\n

Known for his precision and modern fine dining approach, his recipes focus on consistency, structure, and efficiency in professional kitchens.<\/p>\n

What is a croustade?<\/strong><\/span><\/h2>\n

A croustade is a light, crispy shell used in professional kitchens for both savory and sweet applications. It is typically made using a kroustadj\u00e4rn<\/a>, dipped in batter and fried to create a delicate, structured shell.<\/p>\n

Unlike traditional tart shells, croustades are thinner, more refined, and designed for high-end plating.<\/p>\n

How to make tart shells vs croustades<\/strong><\/span><\/h2>\n

If you are searching for how to make tart shells<\/strong>, the process is completely different.<\/p>\n