Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brandy Snaps with Chantilly Cream and Chocolate Dipping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 56 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes per batch (estimated total 27 minutes for three batches)
  • Total Time: 56 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

Delightfully crisp and delicate brandy snaps, infused with ginger and golden syrup, baked to a deep golden perfection. These classic British treats are elegantly shaped around a wooden spoon handle while warm for the perfect curl and can be optionally dipped in dark chocolate and filled with luscious Chantilly cream, optionally enhanced with a touch of amaretto.

Ingredients

Brandy Snap Mixture

  • 56 g Unsalted Butter
  • 55 g Light Brown Sugar
  • 55 g Golden Syrup (or corn syrup)
  • 50 g All-purpose Flour (plain flour)
  • ½ tsp Ground Ginger
  • ¼ tsp Salt

Optional Toppings and Fillings

  • 50 g Dark Chocolate (for dipping)
  • 1 batch Chantilly Cream (prepare separately)
  • 4 tbsp Amaretto (optional, to add to cream)

Instructions

  1. Preheat Oven and Prepare Tray: Preheat your oven to 350°F (180°C) or 160°C fan-assisted. Line a baking sheet with parchment paper to prevent sticking.
  2. Heat Sugar Mixture: In a saucepan over low heat, gently heat the light brown sugar, unsalted butter, and golden syrup, stirring gently until the sugar fully dissolves. This takes about 10 to 15 minutes. The mixture should become shiny with no granules of sugar remaining.
  3. Add Dry Ingredients: Remove the pan from heat and allow it to rest for 1 to 2 minutes. Then add the all-purpose flour, ground ginger, and salt. Stir vigorously until the batter turns smooth and silky.
  4. Form Brandy Snaps: Using about a teaspoon of mixture per snap, dollop them well spaced on the prepared baking sheet. The snaps will spread substantially, so bake only 3 or 4 at a time for ease in shaping. If you have two trays, alternate them to maximize efficiency.
  5. Prepare Shaping Tool: While baking, prepare a thick wooden spoon handle by spraying it with cookie spray or brushing lightly with neutral oil to prevent sticking.
  6. Bake Brandy Snaps: Bake for approximately 9 minutes, watching closely. Remove them when they have spread and turned a deep golden color.
  7. Shape Snaps: Let the snaps sit for about 30 seconds to cool slightly so you can gently lift the edges without squishing them. Using a knife, loosen a snap from the parchment and carefully wrap it around the prepared wooden spoon handle with the lacy side outwards. Allow it to cool a few seconds, then slide it off the spoon and lay flat to cool completely. Repeat with remaining snaps, working quickly before they harden. If too cool to shape, briefly return to oven to soften.
  8. Optional Chocolate Dip: For added indulgence, dip the ends of cooled brandy snaps in tempered dark chocolate, and allow the chocolate to set.
  9. Prepare Filling: Fill the snaps with Chantilly cream. For a flavorful twist, stir a dash of amaretto or brandy into the cream before filling.

Notes

  • Work in small batches to shape the snaps before they cool and harden to avoid breakage.
  • If snaps harden too quickly, warm them briefly in the oven to make shaping easier.
  • Use parchment paper to prevent sticking and for easy removal of snaps.
  • Tempering chocolate ensures a glossy finish and good snap when dipping.
  • Amaretto in the cream adds a subtle almond flavor but can be omitted for a child-friendly version.
  • Store the shaped and filled brandy snaps in an airtight container to maintain crispness.

Find it online: https://ivysrecipes.com/brandy-snaps-with-chantilly-cream-and-chocolate-dipping-recipe/