Black Sesame Cornets

I had a bit of a learning curve making these guys. They need to be rolled while they are still hot and there's so much butter in the recipe that they come out of the oven like lava... So Chessa caught me wearing a bright new pair of yellow dish washing gloves so that I wouldn't burn my fingers trying to roll these around the cornet mould. Once they are formed, they go back in the oven to brown up. I served these with three different fillings. Spicey tuna with tobiko caviar and avocado, smoked salmon with shallots, dill creme fraiche, and capers, and tomato tartare (for those that don't like fish). They were a fun start to a dinner party with colleagues from work. I think that they would also be great as a dessert filled with home made ice cream, or sorbet... I'll have to play around with that one a bit more.

The cornet batter on the silpat ready to go into the oven

Tomato Tartare