Heart shape croustade iron, create edible romantic dishes, desserts and gifts

Brand: Netherton Foundry
Product Code: NFS-437
Availability: In Stock

£99.75
Ex Tax: £83.13

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Accessories

Bennett & Dunn cold pressed rapeseed oil 250ml. Shropshire grown, use for frying, roasting, baking & drizzles

NFS-251option

£3.88

Shropshire made croustade iron makes heart shaped shells

If you need a double or quadruple version, please give us a call on 01746 862781.

A heart shaped croustade iron is the perfect way to make deep fried canapé shells.

It's not a new idea, basic croustade irons have been used for years in Scandinavia making traditional sweet and savoury batter shells. This has been rediscovered by a new generation of modern British chefs who are using this classic technique to produce a very exciting way of presenting flavours and textures, we've seen them used to make canapés, starters, amuse bouches, desserts and confectionery.

It's made from......

The batter form is made by our toolmaker friend Richard and is machined from a solid bar of aluminium.

Ryan then hand finishes the form with a light textureto ensure each shell releases easily.

Using a stainless steel bolt we attach the form to a Netherton Foundry 3mm thick black iron handle.

The durable 99.1% pure iron handle is pre-seasoned with flax oil for a natural non-stick finish & easy to clean.

We then add our signature hand made, British oak handle covers with brass fixings.

Dimensions:

Weight 0.34kg (12 oz).

The total length of the form and handle is 40cm (16 inches).

This makes a croustade shell approximately 3cm (1⅛ inch) in diameter at the inside of the base and 2cm (¾ inch) deep.

How do you use it:

To make the shells, first you will need to make a batter, see below for one of our favourite recipes.

Add your chosen oil to a depth of 2” (5cm) in a saucepan, a Netherton Foundry 6 inch saucepan is perfect for this, alternatively use an electric deep fat fryer.

Heat the oil up to frying temperature, this will vary depending on the oil you choose but we suggest not less than 160ºC and a maximum of 200º centigrade (320º to 390º Fahrenheit).

We recommend using a high temperature frying oil such as sunflower, corn, soybean, rapeseed (canola) or peanut oil. We do not recommend flax seed, nut or olive oils for deep frying.

Once the oil is up to temperature, pre-heat the croustade iron in the hot oil for about 15 seconds.

Then dip the croustade form 2cm into the batter.

Now place the croustade iron into the oil up to the top of the form.

Hold it here until the shell batter is golden brown, this will take around 25-30 seconds.

Remove from oil and immediately remove the fried shell from the form using a clean cloth; twist it gently about a quarter turn then gently slide it off the form. Remember the form will be very hot and will burn you if touched.

Note: You may also read about croustade shells described as cases and cups.