The fan shape? The purse?(now that I have attended a cheesemaking class, I make my own and quite frankly you don't need to take the class to know how. You just need the culture which you can get here and a way to keep the cream and the culture warm and snug for 12 hours) + some chives (from the garden or the window sill) + some grated Parmesan cheese. You hollow out the bread, pour in two spoonfuls of crème fraîche, add some salt and freshly ground pepper, cisel some chives over it, break in the egg (if the egg is too large, the white will overflow. Just wipe out the surplus), top with grated Parmesan cheese and bake at 400ºF for about 10 minutes (if necessary, turn on the broiler for a minute or two to brown the top). (I overcooked mine by 1 minute but it was still very very yummy!). Enjoy!
The tulip?The tulip (i.e. the one with an X-shaped score) turned out to be the most convenient to open up and hollow out.