Help! : French Laundry Cornet / Cone

I also posted this query on Chowhound...

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I can definitely use the collective wisdom of the this board if I'm going to survive Christmas dinner!

For unknown reasons, I committed to making Thomas Keller's signature salmon tartare cornet (see link).

Being that I've never made them, I'd love your assistance and dos/don'ts/etc.

Beyond the general guidance, a few specific questions:

-- What's the easiest way to perfect the cornet without burning your fingertips?

-- Do I need sushi grade salmon? Is Dirk's the best bet?

-- To make matters more complicated, the dinner is being hosted at relatives who live about 45-minutes away. Should I prepare the salmon itself at the host's home or in my kitchen? Regardless, what's the best way to transport the salmon (ice? dry ice? other?)

-- Any specific kitchen tools helpful -- beyond the stencil and Silpat?

Thanks for your help!!!

Recipe: http://www.cbsnews.com/stories/2003/05/05/earlyshow/living/recipes/main552430.shtml

My advice?

Fry some wontons and let people dip the salmon like salsa.

HungryHoward wrote:
For unknown reasons, I committed to making Thomas Keller's signature salmon tartare cornet (see link).

-- Do I need sushi grade salmon?

HH,

I would think you'd need sushi grade salmon if you're going to eat it raw. Of course, I suppose you could also get some smoked salmon (less expensive, of course) and use that.

The cornets sound like a major effort -- I like MikeG's idea of using won tons, but I know you have a paradigm you're attempting to approximate.

Hammond

Howard,

Other than the silpat, you'll need cone shaped molds (Northwestern Cutlery usually has them). You can make your own stencil from a plastic cottage cheese or sour cream container lid. Just cut out an appropriately sized circle. Don't obsess over getting the circle exactly round as it makes little or no difference in the finished cone.

Unfortunately, the whole process doesn't work if you allow the dough to cool off to a comfortable temperature.

You may also need to return the batter wrapped cone molds to the oven for additional crisping. We make hundreds of these every weekend at the club.

You'll also need some sort of tray or platter from which to serve the cones. The club's engineer made them out of plastic in the shape of an artist's pallette and drilled appropriately sized holes. Otherwise you have to hand them out by hand and you know how funny some folks are about their food being touched.

Use the freshest fish you can find. If you're worried about deterioration of your tartare, get yourself one of those insulated bags with an ice pack.

Thanks for the suggestions.

I called up Dirk's and placed an order for some sushi-grade salmon.

Ronnie -- I'll likely serve the cornets in a deep bowl filled with rock salt, as mentioned in the FL cookbook. Do you wrap the exterior of the cones with anything specific?

Thanks.

Howard,

The cones are fragile. Be careful working them down into the salt. Make a few extra to allow for breakage.

Also, you might want to pick up a #100 ice cream scoop.

Thanks for the suggestion.

Also, any ideas on what local retailers/wholesalers may carry a 4-1/2 inch cornet mold (size #35, I believe)? Last night I went to Sur La Tabla and Williams-Sonoma and they looked at me cross-eyed...

HungryHoward wrote:Thanks for the suggestion.

Also, any ideas on what local retailers/wholesalers may carry a 4-1/2 inch cornet mold (size #35, I believe)? Last night I went to Sur La Tabla and Williams-Sonoma and they looked at me cross-eyed...

I'd say try Edward Don or Northwestern Cutlery. The former would be more likely to have it.

Edward Don Outlet Store
(773) 489-7739
2525 N Elston Ave
Chicago, IL 60647

Northwestern Cutlery Supply Inc
(312) 421-3666
810 West Lake St
Chicago, IL 60607

I'd just laminate up some scrap wood, maybe poplar or soft maple, turn it on your lathe to size finishing with a skew chisel, rub on a couple of coats of walnut oil, and you've got cones in exactly the size you want. But that's just me.

I'm hitting a brick wall on finding a source for the 4 1/2" cornet molds. And, given the timing, online retailers (cooking.com, etc.) aren't a viable option. Thus far, I've learned that the following outlets don't have it:

-- Northwest Cutlery
-- Edward Don
-- Chef's Catalog (on Clark/Wellington)
-- Krasny & Company
-- Marc Bakery Equipment (has a 6 1/4" version, though)

Any other places I should call? Thanks.

HI,

If I understand correctly, you are looking for coronet mold, is that shaped like a cone? If I am correct, you may still want to call back one or two of those stores using a different term: cone. A cone shaped kitchen item are pastry tips, which vary in size, though they may get expensive.

I just looked in my pantry, I have a set of 5 cones, which are labeled 'Cream horn molds.' If they can be of use to you, I could lend them to you. Send me an e-mail and I will send out a picture.

You could take Mike's suggestion of the wonton wrappers. You may want to try shaping them into a scoop before frying, then sealing the edges with egg white or water. You could also consider those Chinese rice crackers which explode once they hit the oil. Cut them into smaller pieces before frying.

I hope you find your solution.

Regards,

Cathy -

You're exactly right! In fact, I called up Edward Don and asked if they carry "Cream Horn Mold Sets" -- instead of "Cornet Mold" -- and, lo and behold, yes they do!

Thanks for the offer to borrow your set, but I'm heading over to Edward Don this afternoon to pick them up. Let's hope that I'm successful!

Hi,

I just checked the packaging, those cream molds are made in England.

We look forward to your follow up report on how your effort went over ... I'm sure you will bowl them over!

Merry Christmas!