Fountain View Bakery

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Fountain View Bakery2012-07-27T19:09:09+00:00

Fruit Tulips (Fountain View Bakery)

Yield: 4 Servings

For Tulip Paste:

1 Cup Butter
1½ Cups powder sugar
1¼ Cups Bread Flour
7 Egg Whites
Dark Chocolate (melted for brushing inside of shells)


1. Cream butter, powder sugar and bread flour.

2. Add egg whites, slowly.

3. Spread thin round circle on greased and floured sheet tray.

4. Bake at 350°F until golden brown.

5. Then, set while hot over upside down coffee cup to dry.

6. Brush inside with dark chocolate.

For Pastry Cream:

4 Cups Milk
3/4 Cups Sugar
1/2 Cup Butter
6T Corn Starch
4 Eggs


1. Use part of milk and stir into corn starch.

2. Add eggs into corn starch mixture.

3. Boil the remainder of the milk, sugar and butter.

4. Once it starts boiling, add corn starch mixture.

5. Stir until it thickens.

For Star Glaze:

Clear jelly example: apricot or currant
Fresh fruit of your choice, chopped


1. In a sauce pan, add some clear jelly. Add a little water, bring to a boil, and then brush over fruit.

To serve:

After brushing the inside of shells, add pastry cream. Top with fresh fruit and brush with star glaze.

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Coconut Custard Tart (Fountain View Bakery)

Yield: 4 Servings

For Crème Brûlée:

3 Cups Heavy Cream
½ Cup Sugar
10 Egg Yolks
1t Vanilla Extract


1. In a double boiler, heat over medium heat until dissolved, stirring constantly.

2. Do not whip.

3. Place in a large mixing bowl.

4. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.

5. Add remaining cream mixture.

6. Stir to blend well.

7. Strain mixture through fine mesh strainer.

For Pastry Cream:

1 1/2 Cups Milk
6T Sugar
3 Egg Yolks
1 ½oz Cake Flour
2T Cornstarch
1/4 Cup Milk
1T Butter


1. Boil milk and sugar.

2. Mix together sugar, yolks, flour, cornstarch, and milk, and add to hot milk and sugar, stirring continuously until mixture come to a boil.

3. Remove from heat.

4. Stir butter and vanilla into mixture.


1 Batch Sugar Cookie Dough (you can make your own or use pre-made)
1 1/2 Cups Pastry Cream (recipe above)
6oz Coconut (shredded)
4T Coconut Compound (found in specialty stores or you can use coconut extract)
1 1/2 Cups Crème Brulee (recipe above)
4T Coconut (toasted)


1. Roll out sugar cookie dough in a 10-inch ring.

2. Trim top.

3. Bag in pastry cream.

4. Mix compound and brulee together.

5. Pour over pastry cream.

6. Bake at 325°F until the custard is set.

7. Sprinkle toasted coconut on pie before serving.

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