Cookie Tulips Recipes

TULIP COOKIE CUPS WITH EASY COCOLATE MOUSSE

Tulip Cookie Cups with Easy Cocolate Mousse image

Make and share this Tulip Cookie Cups with Easy Cocolate Mousse recipe from Food.com.

Provided by dojemi

Categories Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

24 wonton wrappers
2 tablespoons butter, melted
3 tablespoons sugar, divided
1 cup cold whipping cream
1/2 cup powdered sugar
1/4 cup hershey cocoa
1 teaspoon vanilla extract

Steps:

For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
Bake for 15-20@ 300 degrees till crisp and golden brown.
For Mousse: Beat together in medium size bowl till stiff.
Immediately spoon into tulip cups.

Nutrition Facts : Calories 85.6, Fat 4.8, SaturatedFat 2.9, Cholesterol 16.9, Sodium 56.4, Carbohydrate 9.5, Fiber 0.3, Sugar 4.1, Protein 1.2

TULIPE COOKIES (TUILE BATTER)

Tulipe Cookies (Tuile Batter) image

Cookies and Tarts, Week 7, March 1st This recipes makes very thin, light cookies, perfect for makeing little bowls for icecream, sliced fruit, or cream. The kind I made in my class, we used specially made molds to make flower shaped bowls, however round circles to make bowls are just as pretty. You can also use this batter to...

Provided by Jordan Falco

Categories Cookies

Number Of Ingredients 5

Ingredients

1 lb unsalted butter
1 lb powdered sugar
1 lb all purpose flour
1 1/2 lb egg whites (about 24 egg whites)
melted butter (if you don't have silicone mats)

Steps:

1. Melt the butter and place in the bowl of a mixer fitted with a paddle. Add the sugar and blend until almost smooth.
2. Add the flour and blend until smooth. With the mixer running, add the egg whites very slowly. Beat until blended, but do not incorporate air into the batter.
3. Strain the batter through a china cap or mesh sieve and set aside to cool completely.
4. Coat several sheet pans with melted butter or line with silicone mats. Spread the patter to 6 inch circles on the pans. Bake at 400F until the edges are brown and the batter is dry, approximately 12 to 18 minutes.
5. To shape into cups, life the hot cookies off the sheet pan one at a time with an offset spatula. Immediately place over an inverted glass and tip with a ramekin or small bowl. The cookies cool very quickly, becoming firm and crisp. The cookie bowls can be used for serving ice cream, crème brulee, fruit or other items.

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