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Strawberry Chocolate Tulips

the.instructor's picture
  Tulips 4
  Custard 1 Cup (16 tbs)
  Fresh strawberries 1 Cup (16 tbs), washed, hulled, sliced
  Chocolate sauce 1⁄2 Cup (8 tbs)
  Chantilly cream 1⁄2 Cup (8 tbs)

Garnish each tulip with 1/4 cup (60 mL) custard and 1/4 cup (60 mL) strawberries.
Cover with 2 tbsp (30 mL) chocolate sauce.
Using a pastry bag or spoon, decorate with a swirl of Chantilly cream.

Recipe Summary

Difficulty Level: 
Very Easy

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