PASTRIES & VARIATIONS: Making tulip cups to hold cream & fruit filling is a spectacular way to serve desserts on festive occasions. I advise using silicon baking sheet, available at baking supply stores, to do the job.

TULIP CUPS OR CORNETS:

 

 

 

7 oz. white marzipan, store bought                                      

4 tbsp. sugar

1 egg                                                               

2 tbsp. all purpose flour

5 tbsp. milk                                                     

melted butter

 

 

 

 

Place a large baking tray in the freezer. Preheat oven to 350 degrees F.

 

Cream marzipan together with the egg, flour and sugar until smooth, gradually beat in milk. Knead mixture a couple of times.

 

Take baking tray out, brush with melted butter and sprinkle with flour. Or use baking silicon sheet for easy handling.  Cut out from a piece of paper a circle of the exact size of the wafer to be made. Draw the circle on the silicon paper or on the baking tray. Place a spoonful of marzipan mixture in the center of the circle and spread it out to fill the circle, thinly and evenly. 

 

Bake for 15 to 20 minutes until golden brown. Remove from oven.  Using an oiled palette knife, lift hot wafer from tray or silicon sheet and wind it around a cone-shape mould for cornet, or drape it over an inverted drinking-glass, or cup or small bowl to make tulip cups. Let it cool. Repeat baking and draping with rest of marzipan mixture. 

Fill tulip cups with cream filling and fruit to serve.

 

 

 

CREAM FILLING:

 

    1 cup 18% cream                                        

    4 egg yolk

    2 tbsp. cornstarch                                       

    6 tbsp. sugar                                                                       

    1 vanilla pod, cut open

 

In a heavy saucepan, bring cream to a boil over medium heat. Drop in vanilla pod and allow it to infuse for 10-20 minutes, keep hot. In a bowl, mix egg yolk with sugar and cornstarch. Pour in a little hot cream and whisk it into the egg mixture. Pour egg mixture bake into cream in the saucepan. Cook over moderate heat, stirring constantly, until mixture barely comes to a boil around the edges, and becomes thick. Remove from heat. Transfer to a bowl and allow to cool, covered with a buttered round of wax paper. Refrigerate when completely cooled.

 

Use cream to fill cornets or tulip cups.