Cornets have been the starting course at The French Laundry for years. Although the fish may change to tuna, the reactions are the same. We are going to be creating this fun yet very delicious canapé and through our tasting menu of The French Laundry, we will be breaking down the techniques and insights that Chef Keller provides to help make you a better cook.
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TOOLS I USE
Cornet Molds:
Ring mold:
Lemon oil:
Silpat:
Essential tools:
INGREDIANTS
Cornets
68 g AP flour
18 g sugar
2 g kosher
4 oz unsalted butter, soft but cool to the touch
2 large whites eggs
20 g black sesame seeds
Salmon Tartare
4 oz salmon fillet( belly preferred) deboned and skin removed, finely minced
5 g evoo
5 g lemon oil
5 g chives, minced
2 g shallots, minced
T.t. kosher
T.t white pepper
Sweet red onion creme fraiche
10 g red onion, finely minced
135 g creme fraiche
T.t salt
T.t. white pepper
24 chive tips to garnish( 1 inch long)