I have a cornflakes fetish. It is well known. I have made crepe cakes, ice cream, caneles, crusted clams and chicken fried steak. Today I took cornflakes into topping land for Curiosity Doughnuts. I toasted the cornflakes in a 250°F convection oven for 15 minutes. I let the cornflakes cool and ground them into a coarse crumb. I added twice as much white chocolate chips to the food processor and pulsed the mixture until it formed a uniformly irregular crumb. I seasoned the crumbs with 0.75% salt and the topping was complete. It is sweet, salty, toasted and rich. The topping is destined for doughnuts and our vanilla-buttermilk frozen custard.
March 10, 2005