Recipe for Tulips with Chestnut Cream

Preheat the oven to 180°C. In the bowl of a mixer (or a mixing bowl), combine the softened butter with the sugar. Add the flour, then the lightly beaten egg whites and a few drops of vanilla extract. Place a sheet of baking paper on your trays (I used 3). Drop 4 rounds of dough onto each tray and bake them at 2-minute intervals for 8 to 9 minutes. The edges should be golden and the inside should remain white.

The most difficult step is molding the shells once the dough is baked. That’s why it’s important to bake in intervals to avoid having all the shells baked at the same time. Prepare the glass or other support that you will use to mold the dough. This operation must be done very quickly as it hardens fast.

Whip the cream until it forms soft peaks while gradually adding the sugar. Place it in a piping bag.

To finish, Assembly: Put a generous tablespoon of chestnut cream and a swirl of whipped cream. Sprinkle with cocoa for decoration. Consume quickly as the mixture will become moist and thus soften.