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.
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!
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 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?
Dish Creation Course: go.parkerhallberg.com/dish-creation-course
The French Laundry's Foie Gras:ruclips.net/video/yjZlNuOH_7c/видео.html
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.
Thank you, I appreciate that!
Wow! Beautifully done Chef Parker! It's so great to see this technique demonstrated so fully. Thank you my friend!
Thank you Susan!
got linked over from anti chef! your video is really good!
Thanks for coming over! Glad you liked it!
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!
Thanks, that was a good idea! Yeah, my fingers were sore after making them, too. Glad you liked it, thanks for watching.
Word!
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.
Thank you! Great tips, have you tried the tuna version?
@@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?
@marielray It’s leaner and has a more meaty flavor than salmon.
You deserve way more subs and views! Great vid!
Thank you, I appreciate it!
Here for it, broski!
Thanks dude!
incredibleee
Dear God!! Someone give this genius his own restaurant! ❤
Haha, I appreciate it!
Here from Anti-Chef Jamie.
Looks amazing💖
Awesome and I appreciate it!
Those cornets are expensive premade. I'm going to enjoy trying this. Thanks
Didn't even know you could buy them premade. They are fun to make, but are very hot. Thanks for watching!
How long before they get soggy? I'm wondering if they would hold up if traveling to a party or something.
As long as they are fully cooled down before you cover them up, they should last 3-4 days
Mr Halberg, the quantity on the recipe is enough for 24 cornets? Am I correct? Jayme from Sao Paulo/Brazil
Yeah it is
Couldn’t you just roll a wonton skin that has been cut into a circle to wrap around a coronet mold and bake
Probably would work, I would lean towards fry them though. Texture and flavor will be different than the cornets.