Tulip Shell - Empty Shells

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	Ingredient	Quantity
1.	Flour	2 ounces
2.	Sugar	2 ounces
3.	Milk	2 ounces

Process	Instructions
1. Mix	Add all ingredients to a small bowl and whip with a wire whisk until it is very thick and smooth.
2. Dispense	Using a spoon, portion all the batter into 6 - 1 ounce mounds of batter on a lightly greased flat pan.
3. Spread	Using the back of the spoon spread the batter out until it is a circle of 5 inches diameter and of even thickness. The batter won't spread, and should not touch other circles.
4. Bake	Bake in a quick oven 425°(F) for 6-8 minutes.
5. Shape	Shape immediately into a Tulip shell by working it down into a tin, crimping slightly as you go. Then press another tin on top of it to hold it. I used my 3 inch diameter Brioche Tins. The circles can be reheated for additional shaping in case it cools and stiffens.
Variations:	After 10 minutes cooling you can fill them with your desired filling and serve.

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