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

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

  • £99.75

  • Ex Tax: £83.13


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.    


Weight 0.34kg (12 oz).
The total length of the form and handle is 40cm (16 inches).
This makes a croustade shell approximately 3cm (1  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. 

One of our favourite filing recipes.

The perfect treat for your Valentine, any day of the year!

Croustade batter
100g plain flour
25g cornflour
2g salt
2 egg whites
100ml light beer
Whisk all the batter ingredients together and leave to stand for 30 minutes.
Raspberry and white chocolate filling (makes enough for 6 shells)
50g raspberries, plus 6 for decoration
25g sugar
Squeeze of lemon juice
30g white chocolate
20g double cream
Place 50g raspberries in a small pan (we used this one) with the sugar and lemon juice
Heat gently for 5 minutes to make a loose jam. Ser aside to cool.
Melt the chocolate, either in a microwave or in a bowl over a pan of simmering warm water.
Stir in the cream and set aside while you make the croustade shells using the instructions above.
To assemble, place a teaspoon of jam in each shell, then add a teaspoon of chocolate ganache and finally top with a single raspberry.
Then sit back and wait for the compliments.

Netherton Foundry croustade iron used in the Great British menu kitchen


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