Tulipes Dessert Shells Recipes

Steps:

• Preheat oven to 425 degrees.
• Put the six tablespoons of butter and the sugar into a mixing bowl, and start beating with a wire whisk or with an electric mixer. Beat until light and creamy.
• Beat in the flour and vanilla.
• Beat the egg whites until they stand in soft peaks. Fold the whites into the creamed mixture.
• Select a baking sheet large enough to fit neatly in the oven. Brush the top surface with butter.
• Using a mixing or other round bowl that is five inches in diameter, invert it onto the baking sheet and trace a circle in the light butter coating. Make as many separately traced circles as possible; the maximum may be two or three to a sheet.
• Spoon one or two tablespoons of the batter into the center of each circle, one at a time. Carefully smooth the batter into one very thin layer, less than an eighth of an inch thick, to cover the circle. Continue filling the circles.
• Place the baking sheet in the oven and bake three to three and one-half minutes, watching carefully that the pastries do not burn. Remove the sheet from the oven and immediately lift up the circles one at a time, carefully shaping them while hot (place the brown bottom side up) in the center of a cup (a regular-shape rounded coffee cup or Chinese soup or rice bowl is suitable). When pushed into the center, the edges should be neatly fluted or ruffled. Let cool and remove from the mold.

Steps:

• Line a baking sheet with parchment. Draw two 6-in. circles on paper; set aside. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter and vanilla. Gradually beat in flour until smooth., Spoon 2 tablespoons of batter over each parchment circle; spread with the back of a spoon to cover circle. Bake at 350° for 8-9 minutes or until edges are lightly browned. , Remove from the paper with a metal spatula and immediately place each over an inverted 6-oz. custard cup or small bowl; shape around cup. Repeat with remaining batter to make 6 more shells (parchment can be reused). Fill with pudding and fruit.

Steps:

• Mix yogurt and Cool Whip together. Keep covered in refrigerator until ready to assemble.
• Toss berries together in separate bowl. Refrigerate until ready to assemble.
• To assemble: Plate dessert shells.
• Divide cream filling between shells.
• Divide berries between shells.
• I placed one berry on top of cream filling and the rest in front of the filled shell.