TULIP COOKIE SHELL

Tulip cookie shell is one of our French classics. You know, I’ve been a baker and also a confectioner for 20 years and I’ve baked thousands of these tulip cookie shells!
You know, the tulip cookie shell recipe is very complicated and it takes a long time to do them. It’s the reason why most of the French pastry shops do not do this dessert any more. But thanks to God, an old friend of mine who was very clever gave me his own recipe. Old people are very clever! This recipe is fabulous and much more easier than the original one. That’s why I kindly share it with you today.
Be sure to amaze your guests with this unordinary dessert which combines a crunchy biscuit with a smooth filling. Please every one and fill them with your guests’ favorite flavored sweet sauce or ice cream and top with whipped cream. Yum!

Ingredients (8 servings)

  • 100 Gr Flour
  • 100 Gr Caster sugar
  • 10 Cl semi skimmed milk
  • Vanilla extract
  • Oil

Directions

  1. Combine flour and sugar with a whisk
  2. Pour milk slowly while stirring with the whisk. The mixture must be a little bit thicker than a mixture for pancakes
  3. Add a dash vanilla extract and stir again
  4. Preheat oven to high temperature (mine reaches 250°. If yours reach a lower temperature, let tulips bake longer time than me)
  5. Brush baking sheet copiously with oil
  6. Pour 2 tablespoons of the mixture (1 if you wish smaller ones) on the bake tray in circle-shape. Use the spoon to spread the mixture until it reaches about 12 cm diameter (6 for smaller)
  7. Be sure oven is at temperature and bake for 3 to 5 minutes until edges are lightly browned and bubbles appear in the center
  8. Dampen a dish cloth, handle a stain spatula. Keep a straight rolling pin on hand
  9. Lift a first cookie shell with the spatula and place it on the wet dish cloth which must be in one of your hands (to avoid burnings). To avoid anther shells burn on the baking sheet, keep the oven door opened
  10. Handle the roll pin with your other hand, place it in the center of the shell and, using the wet dish cloth, fold up along the roll pin to shape the tulip
  11. You must work very quickly because if you don’y, the other shells will become rigid and if too browned, they will break while trying to shape them
  12. Remove from roll pin as soon as the shell is rigid (about 1 min) and repeat with the other shells
  13. Repeat until you have no more batter