The tulips are actually biscuits that we model to form a receptacle in which we draw most often scoops of ice cream or sorbet. They are made from a dough substantially identical to the famous Russian cigarettes. For my part, I use a dough where the ingredients are the same; only the amounts will vary. Note that some professionals add milk in the dough.
How to Make Tulips Cookies
Ingredients list: tulip cookies
For about eight tulips:
- (65 g) of butter
- (65 g) of icing sugar
- 2 egg whites
- (55 g) of flour
- A little vanilla powder, optional
Instructions: tulip cookies
1. Sift the icing sugar and flour separately.
2. Using a fork, mash and soften the butter. Then make it smooth with a whisk.
3. Add the icing sugar and mix with a whisk until the mixture is pale yellow (they say whitewash the butter and sugar).
4. Add egg whites and mix.
If the mixture isn’t sufficiently homogeneous, as it is almost the case in the photo above, add a little flour.
5. Add flour all at once, and then gradually add butter, sugar and egg whites to the mix.
6. Add vanilla powder. Mix and smooth the pastry mixture.
Preheat oven to 390°F (200°C).
7. On a silicone mat or non-stick plate, deposit the equivalent of one tablespoon of dough.
8.With the back of the spoon, spread the paste gradually until getting a circle about 6 inches (15 cm) in diameter.
9. Bake for 6-7 minutes.
10. Remove the baking sheet from the oven. Put the tulips on a cylinder to get their form, the bottom being the disc of dough toward you.
Here, as you can see, I took a small tin can that I surrounded with aluminum foil.
For small tulips, you can use a bottleneck.
Be careful as paste dries quickly out of the oven. If you make several tulips at once and they are really too dry to be properly formed, put the baking sheet back in the oven for a while.
The headline picture and above are from this strawberry ice cream recipe.