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The French Laundry's coronets

By Doodad
May 19, 2008 in Cooking

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Doodad

Posted May 19, 2008

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Posted May 19, 2008

I tried to make Thomas Keller's coronets last night, but as taco shells/tostadas with cumin added and crushed pepper instead of sesame seeds for shrimp and his avocado salsa. In trying to pare down the recipe to a dinner for just my wife and I, the batter was obviously not right. I cut it down in half at first since it called for two egg whites. The batter was too thick I thought. I now have my doubts as in trying to thin it a bit, it went downhill fast.

Anybody have a similar take or better small batch on these? I salvaged them as a kind of deconstructed tamale and they did taste great, but they did not have texture or shape on their side.