Desserts

Tulip Cookie with Fresh Mixed Berries

Why not serve this Tulip Cookie with Mixed Berries at either Thanksgiving or Christmas to add some color to your table? I’m not suggesting that you give up your traditional pumpkin pie or Christmas pudding, but adding this dessert to your table may make your guests sit up and take notice!

A Tulip Cookie is made of a delicious wafer-like dough that is molded into shape right after it comes out of the oven. For my mold I used an 8-inch brioche tin (purchased online through Amazon) which produces a nice fluted pattern. However, you could also use a ramekin or custard cup to shape your cookie tulips (see instructions below).

To make the tulip cookie, you first spread the batter into a circular shape before baking it in the oven. As a rule of thumb, the diameter of your dough circle should be about the same diameter as your mold- for instance, my brioche mold was 8 inches in diameter, so I also made my dough circle 8 inches wide.

These tulip cookies are very versatile, you can fill it with almost anything, including ice cream or mousse. May your holiday table be graced with lovely food and lovely friends and family!

Makes one 8 inch wide tulip cookie or two 4 inch wide cookies

Ingredients  (see printed recipe below)

Tulip Batter

  • 4 tbsps softened butter
  • 6 tbsps confectioner’s sugar
  • 2 egg whites
  • 5 tbsps all-purpose flour
  • 1 tsp vanilla extract

 Filling

  • ¾ cup mascarpone
  • ½ cup thickened cream, whipped
  • 3 tbsps white chocolate, melted
  • 2 cups (approx.) mixed berries
  • ¼ cup sugar

 Garnish

  • Additional whipped cream for the fleurettes (can use ready-made whipped cream from a canister, if desired)

 Instructions

  • Pre-heat oven to 400 F (200 C). Beat the softened butter with a whisk or electric beater until creamy. Add the confectioner’s sugar and beat until smooth. In a separate bowl, whisk the egg whites until slightly fluffy then add to the butter-sugar mixture.
  • Add the flour and vanilla flavoring and combine until smooth (do not overmix).
  • Prepare a parchment-lined baking sheet. Spoon 3-4 tablespoons of batter onto the baking sheet; using the back of a spoon, spread the batter into a round shape about 8 inches in diameter (or less, depending on the size of your mold) and 1/8 inch thick.

 

  •  Place in oven and reduce temperature to 350 F (180 C); bake for 7-10 minutes or until the tulip turns golden brown. Remove the tulip using a spatula and immediately press it into the inside of a brioche mold to form a ‘cookie dish’ with a flat bottom. This should be done while the tulip is still hot. Place the second mold immediately inside the first and press gently to shape it. Leave the tulip to set for several minutes then place in the freezer for several minutes to help firm the shape. If the tulip cools and becomes too brittle to shape, return to oven for 1 minute to soften. Gently remove the tulip cookie from the mold and set aside.

 Press warm cookie dough into inside of brioche mold and then place a second mold inside it  to hold the shape

Brioche tin

  • To prepare the filling, whip the thickened cream until stiff  peaks form. Fold the whipped cream into the mascarpone cheese and add the melted white chocolate. Spoon the mixture into the bottom of the tulip cookie, filling it about 1/3 full.

 Tulip with cheese filling

  •  In a separate bowl, add ¼ cup sugar to a combination of strawberries, blueberries, blackberries and raspberries. Add these on top of the mascarpone/cream mixture.

 

  •  Add dots (or fleurettes) of whipped cream to the dessert, using a canister of whipped cream, such as ‘Reddi-wip’. (Alternatively, you can make your own whipped cream and pipe it onto the dessert).

 Cookie Tulip
Alternative to using a brioche mold

If you don’t have access to a brioche mold, you can use a ramekin or round custard dish to mold your tulip cookie dough. Press the warm cookie dough into the inside of a ramekin, let cool then fill with the mascarpone filling and fruit.

 

Tulip Cookie with Fresh Mixed Berries
A delicious vanilla-flavoured wafer shaped and filled with fruit or ice cream of your choice
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
For the Tulip Batter
  1. 4 tbsps softened butter
  2. 6 tbsps confectioner’s sugar
  3. 2 egg whites
  4. 5 tbsps all-purpose flour
  5. 1 tsp vanilla extract
For the Filling
  1. ¾ cup mascarpone
  2. ½ cup thickened cream, whipped
  3. 3 tbsps white chocolate bits
  4. 2 cups (approx.) mixed berries
  5. ¼ cup sugar
For the Garnish
  1. Additional whipped cream for the fleurettes
Instructions
  1. Pre-heat oven to 400 F (200 C). Beat the softened butter with a whisk or electric beater until creamy. Add the confectioner’s sugar and beat until smooth. In a separate bowl, whisk the egg whites until slightly fluffy then add them to the butter-sugar mixture.
  2. Add the flour and vanilla flavoring and combine until smooth (do not overmix).
  3. Prepare a parchment-lined baking sheet. Spoon 3-4 tablespoons of batter onto the baking sheet; using the back of a spoon, spread the batter into a round shape about 8 inches in diameter (or less, depending on the size of your mold) and 1/8 inch thick.
  4. Place in oven and reduce temperature to 350 F (180 C); bake for 7-10 minutes or until the tulip turns golden brown. Remove the tulip using a spatula and immediately press it into the inside of a brioche mold to form a ‘cookie dish’ with a flat bottom. This should be done while the tulip is still hot. Place the second mold inside the first and press gently to shape it. Leave the tulip to set for several minutes then place in the freezer for several minutes to help firm the shape. If the tulip cools and becomes too brittle to shape, return to oven for 1 minute to soften. Gently remove the tulip cookie from the mold and set aside.
  5. To prepare the filling, whip the thickened cream until soft peaks form. Fold the whipped cream into the mascarpone cheese and add the melted white chocolate. Spoon the mixture into the bottom of the tulip cookie, filling it about 1/3 full.
  6. In a separate bowl, add ¼ cup sugar to a combination of strawberries, blueberries, blackberries and raspberries. Add these on top of the mascarpone/cream mixture.
Adapted from Le Cordon Bleu at Home
Adapted from Le Cordon Bleu at Home
G'day Soufflé http://www.gdaysouffle.com/

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5 Comments

  • Reply
    John/Kitchen Riffs
    November 13, 2015 at 1:06 pm

    We have a ton — well, not a ton, but quite a few — of those little brioche molds. So we’re set to go! This looks really good — thanks.
    John/Kitchen Riffs recently posted…Spicy Roast Winter Squash SoupMy Profile

    • Reply
      Fran
      November 13, 2015 at 2:19 pm

      Thanks John. I can’t believe that you already have some brioche molds on hand- I didn’t think it’s that easy to find them!
      Fran recently posted…Tulip Cookie with Fresh Mixed BerriesMy Profile

  • Reply
    Kathy @ Beyond the Chicken Coop
    November 14, 2015 at 12:08 am

    These look beautiful and all those berries are making me wish it was summer here again now! I’ve never made a tulip cookie. I don’t have a brioche mold so I will have to try one of the other ideas you have!
    Kathy @ Beyond the Chicken Coop recently posted…Homemade English MuffinsMy Profile

  • Reply
    Lynn @ Oh-So Yummy
    November 18, 2015 at 4:39 am

    i love the substitute idea but it looks so much nicer with the brioche mold! i am not always a dessert person (i enjoy savory more) but it’s so tempting every time i see one of your posts! =)
    Lynn @ Oh-So Yummy recently posted…Coop’s West Texas BBQMy Profile

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