Homemade French Laundry-Inspired Salmon Cornets

Instructions

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   1. Prepare Tuile Batter: In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Add the egg whites and whisk until smooth. Gradually whisk in the all-purpose flour and salt until a smooth, thin batter forms. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the batter to firm slightly.

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   2. Prepare Shaping Tools: While the batter chills, prepare your shaping tools. You'll need either small metal cone molds (available online) or several wooden spoon handles (the thin end) or dowels, approximately 1-inch in diameter, wrapped in parchment paper to prevent sticking.

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   3. Preheat Oven & Bake Tuiles: Preheat your oven to 350°F (175°C). Line two baking sheets with silicone baking mats (Silpat) or parchment paper. You will work in batches.

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   4. Form Tuiles: For each cornet, drop about 1 tablespoon of batter onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the batter into a thin, even circle about 3-4 inches in diameter. Leave plenty of space between each circle (bake no more than 3-4 at a time as they set quickly).

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   5. Bake & Shape: Bake for 5-8 minutes, or until the edges are golden brown and the centers are lightly colored. Watch them closely as they can burn quickly. Immediately, while still hot and pliable, carefully lift each tuile with an offset spatula and quickly wrap it around your prepared cone mold, wooden spoon handle, or parchment cone, forming a cornet shape. Pinch the seam to seal. Let them cool on the molds for a minute or two until set, then gently slide them off and place on a wire rack to cool completely. If tuiles become too stiff to shape, return them to the oven for 1-2 minutes to soften. Repeat with remaining batter.

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   6. Prepare Crème Fraîche: In a small bowl, combine the crème fraîche (or sour cream + heavy cream), finely minced red onion, chopped chives, lemon juice, salt, and pepper. Stir until well combined. Taste and adjust seasoning as needed. If using sour cream, the heavy cream helps achieve a richer, more pipeable consistency.

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   7. Assemble Cornets: Just before serving, spoon the red onion crème fraîche into a piping bag fitted with a small round tip, or use a small spoon. Carefully fill each cooled tuile cornet with the crème fraîche mixture. Don't overfill.

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   8. Garnish: Drape a small piece of thinly sliced smoked salmon over the opening of each filled cornet, creating a 'flower' or 'ruffle' effect. Garnish with a tiny sprig of fresh dill or additional chopped chives. Serve immediately.