Made much like a crepe but baked like a cookie. This shell is a versitale addition to your dessert menu. These shells can be filled with fruits, mousse, your favorite gelato or even a dip of sorbet. Shown below served with a chestnut mousse.
| Tulip Shell |
|
Ingredients Required: Tulip Shell
| |
| Flour |
2 ounces |
| Sugar |
2 ounces |
| Milk |
2 ounces |
Preparation Instructions: Tulip Shell
| Add all ingredients to a small bowl and whip with
a wire whisk until it is very thick and smooth. |
| Using a spoon, portion all the batter into 6 - 1
ounce mounds of batter on a lightly greased flat pan. |
| Using the back of the spoon spread the batter out
until it is a circle of 5 inches diameter and of even thickness.
The batter won't spread, and should not touch other circles. |
| Bake in a quick oven 425°(F) for 6-8 minutes. |
| Shape immediately into a Tulip shell by working it
down into a tin, crimping slightly as you go. Then press another
tin on top of it to hold it. I used my 3 inch diameter Brioche
Tins. The circles can be reheated for additional shaping in case it
cools and stiffens. |
| After 10 minutes cooling you can fill them with
your desired filling and serve. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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Empty Shells (12)
