These cute carrots are actually crispy cones filled with a creamy goat cheese salmon mousse. While this recipe has a lot of steps, by making the mousse and cones the day before, you can save on prep time and throw a low-stress, elegant Easter brunch.
The first step is to whip up your salmon mousse. This mousse uses goat cheese, rather than cream cheese, for a tangy, grown-up flavor. Once it's made, store it in the refrigerator at least one hour so it gets nice and firm.
The carrot cones are tuiles, a gourmet wafer that you can make in your own kitchen. Start by making a stencil. It needs to be a hard, thin piece of plastic, like the lid to a lettuce container. Find a bowl or dish that's four inches in diameter to trace onto your stencil, then cut out the circle.
Use a flexible spatula to spread the batter into your stencil, making sure to use a Silpat or parchment paper. I recommend starting with one tuile to get the hang of it.
Bake the tuiles for four minutes, then set the cookie sheet on the door of the oven. This keeps the tuiles warm and flexible so they don't break.
Flip over your first tuile with an offset spatula.
Now place your cornet mold (also called a cream horn mold) along one edge of the tuile and carefully roll the tuile around it. The tuiles are VERY hot, so touch lightly and be careful not to touch the hot pan. You can have them seam side up or down, but I find that I like the look of the seam up, because it lets the mousse peek out of the cone better.
Bake the tuiles on their molds for an additional three or four minutes.
Remove the cookie sheet and use a hot pad to carefully move the cones (still on their molds) to a paper towel-lined plate.
Let them rest for one minute, then remove from the mold. You can now start another batch of tuiles.
Let the cones cool completely before filling with the mousse. You can store them unfilled in an airtight container for up to two days.
For crispy cones, assemble the carrots 30 minutes or less before serving. Simply use a bag with a pastry tip to pipe the mousse into each cone (you may have some mousse left). Poke a sprig of dill into the center of the cone, and you've got a complete carrot.
For the salmon mousse
For the tuile cones
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