Seasonal Fruit Tulip

Ingredients

• 60 g Unsalted butter (softened at room temperature)
• 80 g All‑purpose flour (sift before use)
• 80 g Granulated sugar (for the shell dough)
• 2 Egg whites (at room temperature)
• 1 lemon Untreated lemon zest (finely grated zest)
• 2 discs Prepared ladyfinger biscuits (one 16 cm diameter, a smaller one for the base)
• 150 g Granulated sugar (syrup)
• 150 ml Water
• 35 g Strawberry liqueur (20 g for the syrup, 15 g for the cream)
• 100 g 70% dark chocolate (to waterproof the interior of the tulip)
• 300 g Pastry cream (prepared in advance)
• 150 g Whipped cream (well chilled)
• 100 g Fresh pineapple (diced)
• 100 g Fresh strawberries (quartered)
• 1 Banana (sliced)
• 2 Kiwi (sliced into ribbons)
• 30 g Apricot jam (or glaze) (to add shine and protect the fruit)
• few Mint leaves (for garnish)

Instructions

1. Soften the butter

   Remove the butter from the refrigerator at least 30 minutes beforehand or gently warm it in the microwave on low power until it reaches a spreadable consistency.

   Time: PT5M

2. Cream the butter and sugar

   In a bowl, beat the softened butter with 80 g granulated sugar until the mixture becomes pale and airy.

   Time: PT5M

3. Incorporate the dry ingredients and egg whites

   Add 80 g sifted flour, the 2 egg whites and the zest of one lemon. Mix quickly until a homogeneous dough forms.

   Time: PT5M

4. Form the tulip shell

   Spread the dough on the silicone sheet forming a circle of 25‑30 cm diameter, with an even thickness.

   Time: PT5M

5. Bake the shell

   Place the tray in the preheated oven at 180°C and bake for 12 minutes until a lightly golden color is achieved.

   Time: PT12M

   Temperature: 180°C

6. Shape the tulip

   When the oven is done, slide the silicone sheet onto the work surface, flip the dough onto parchment paper, peel off the silicone and immediately place the dough into the 22 cm bowl, gently pressing to flatten the base.

   Time: PT5M

7. Cool the shell

   Allow the shell to cool completely at room temperature.

   Time: PT15M

8. Prepare the ladyfinger biscuits

   Fill a pastry bag fitted with a medium tip and pipe two dough discs onto parchment paper: one 16 cm diameter and a smaller one for the base.

   Time: PT10M

9. Bake the ladyfinger biscuits

   Bake the biscuits at 180°C for 15 minutes until lightly golden.

   Time: PT15M

   Temperature: 180°C

10. Prepare the strawberry syrup

    In a small saucepan, combine 150 g granulated sugar with 150 ml water, bring to a boil then let cool. Once cold, stir in 20 g strawberry liqueur.

    Time: PT17M

11. Melt the dark chocolate

    Melt 100 g dark chocolate at 45‑50°C in a bain‑marie, then let it cool slightly.

    Time: PT5M

12. Waterproof the interior of the tulip

    Using a brush, coat the interior of the shell with melted chocolate, then let it set for a few minutes.

    Time: PT5M

13. Prepare the light cream

    In a bowl, combine 300 g pastry cream with 15 g strawberry liqueur, then gently fold in 150 g whipped cream until an airy texture is achieved.

    Time: PT5M

14. Assemble the tulip base

    Soak the small ladyfinger biscuit with the strawberry syrup, place it in the center of the tulip base.

    Time: PT5M

15. Fill with cream and fruit

    Spread a generous layer of light cream over the biscuit, arrange pineapple dice, strawberry quarters, banana slices and kiwi ribbons.

    Time: PT10M

16. Place the second ladyfinger biscuit

    Place the second ladyfinger biscuit (smaller) on the cream, press lightly to set.

    Time: PT5M

17. Cover with a final layer of cream

    Spread a thin layer of light cream to hide the biscuit and create a smooth surface.

    Time: PT5M

18. Final decoration

    Arrange on top pineapple pieces, strawberries, kiwi slices and mango ribbons. Lightly brush with apricot jam or melted glaze to add shine and protect the fruit. Add a few mint leaves for the finishing touch.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g