The French Laundry's Signature Canapé

We are preparing The French Laundry's cornets, which for a long time have been their signature canapé. The French Laundry is a three Michelin star restaurant located in Napa, California and has be ranked as one of the best restaurants in the United States, and the world. This recipe comes from The French Laundry cookbook and although it may seem complicated, we will break down the steps so you can create this delicious recipe at home. 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.If you want to check out more of The French Laundry's recipe, check out some the videos below.
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OTHER SOCIALS
Website: parkerhallberg.com/
Instagram: / cooking_with_parker
TikTok:vm.tiktok.com/ZMehL4sej/
The French Laundry cookbook:amzn.to/3RVY4qX
TOOLS I USE
Cornet Molds:amzn.to/3qBxozJ
Ring mold: amzn.to/3dfGZta
Lemon oil: amzn.to/3RYltHS
Silpat: amzn.to/3U4Pzvv
Essential tools: kit.co/ParkerHallberg/essenti...
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)
#michelinstar #finedining #michelin

[@ParkerHallberg]

Watch next:
The French Laundry's Foie Gras:ua-cam.com/video/yjZlNuOH_7c/v-deo.html

[@stevefiorey630]

Great job, also linked from Anti-Chef. Your style of videos are great for the more experienced cook. Informative when needed and proper focus on technique.

[@ParkerHallberg]

Thank you, I appreciate that!

[@RhubarbAndCod]

Wow! Beautifully done Chef Parker! It's so great to see this technique demonstrated so fully. Thank you my friend!

[@ParkerHallberg]

Thank you Susan!

[@Aleph-Noll]

got linked over from anti chef! your video is really good!

[@ParkerHallberg]

Thanks for coming over! Glad you liked it!

[@marielray]

Great video! It was fun to see how this is made from another person. I've done this recipe several times from the book. Some tips I've learned is to stick your fingers in ice water so you don't burn your finger tips when folding onto the cornet molds. Another tip, and this one took me a while to figure out, is to put a very small amount of salmon tartare on the bottom before the creme fraiche so it doesn't spill out. My cornets usually have a hole on the bottom and the creme fraiche melts quickly. This is an absolute favorite of mine and is pretty easy to make.

[@ParkerHallberg]

Thank you! Great tips, have you tried the tuna version?

[@marielray]

@@ParkerHallberg I have not, but I have used Trout and was either the same or better. I've never had raw tuna before but assuming it has the same texture/taste?

[@ParkerHallberg]

@marielray It’s leaner and has a more meaty flavor than salmon.

[@albinowolf8556]

You deserve way more subs and views! Great vid!

[@ParkerHallberg]

Thank you, I appreciate it!

[@morisja]

Excellent video chef, I made a template out of a sheet of acrylic so I could make a bunch at a time and they turned out great (although my fingertips are tender from rolling them while hot :) a very impressive app. Thankyou!

[@ParkerHallberg]

Thanks, that was a good idea! Yeah, my fingers were sore after making them, too. Glad you liked it, thanks for watching.

[@1Schrankwand]

incredibleee

[@Maplecook]

Here for it, broski!

[@ParkerHallberg]

Thanks dude!

[@feardominique]

Here from Anti-Chef Jamie.
Looks amazing💖

[@ParkerHallberg]

Awesome and I appreciate it!

[@bunnyjones3499]

Dear God!! Someone give this genius his own restaurant! ❤

[@ParkerHallberg]

Haha, I appreciate it!

[@kimk994]

Those cornets are expensive premade. I'm going to enjoy trying this. Thanks

[@ParkerHallberg]

Didn't even know you could buy them premade. They are fun to make, but are very hot. Thanks for watching!

[@kimk994]

How long before they get soggy? I'm wondering if they would hold up if traveling to a party or something.

[@ParkerHallberg]

As long as they are fully cooled down before you cover them up, they should last 3-4 days

[@jaymekopelman4673]

Mr Halberg, the quantity on the recipe is enough for 24 cornets? Am I correct? Jayme from Sao Paulo/Brazil

[@ParkerHallberg]

Yeah it is