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Brandy Snaps with Chantilly Cream and Chocolate Dipping Recipe

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4.4 from 30 reviews

  • Author: Ava
  • Total Time: 56 minutes
  • Yield: 18 servings

Description

Delicate and crispy Brandy Snaps made from a flavorful caramelized sugar and butter mixture, enhanced with ginger and golden syrup. These lacy treats are quickly shaped while warm around a wooden spoon handle, optionally dipped in rich dark chocolate, and filled with luscious Chantilly cream for a classic indulgent dessert perfect for parties and special occasions.

Ingredients

Brandy Snap Batter

  • 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 Dipping and Filling

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

Instructions

  1. Preheat the Oven: Set your oven to 350°F / 180°C (160°C fan-assisted) and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare the Sugar Mixture: In a saucepan over low heat, combine the light brown sugar, unsalted butter, and golden syrup. Stir gently and continue heating.
  3. Dissolve the Sugar: Keep heating and stirring for 10 to 15 minutes until the sugar has fully dissolved and the mixture appears shiny with no grainy texture.
  4. Add Dry Ingredients: Remove the saucepan from heat and let it cool for 1-2 minutes. Then vigorously stir in the all-purpose flour, ground ginger, and salt until the batter is smooth and silky.
  5. Form the Brandy Snaps: Drop about a teaspoon of the mixture spaced well apart onto the prepared baking sheet. Only do 3-4 at a time to allow quick shaping later.
  6. Prepare for Shaping: While baking, lightly oil a thick wooden spoon handle or spray with non-stick spray to shape the snaps quickly as they come out.
  7. Bake the Snaps: Bake for approximately 9 minutes, watching closely until the snaps have spread out and turned a deep golden color.
  8. Cool Slightly and Loosen: Let the snaps sit for about 30 seconds to set a little, then run a knife underneath carefully to loosen and remove them from the tray.
  9. Shape the Snaps: Quickly wrap each warm snap around the oiled wooden spoon handle with the lacy side outwards. Place to cool for a few seconds. Work quickly as the snaps harden fast. If too brittle, soften by returning to the oven for a few seconds.
  10. Optional Chocolate Dip: For extra indulgence, dip the ends of the cooled brandy snaps in tempered dark chocolate and allow to set.
  11. Fill with Chantilly Cream: Fill the cooled snaps with prepared Chantilly cream. For an adult twist, add a dash of amaretto or brandy to the cream before filling.

Notes

  • Only bake a few brandy snaps at once to allow quick shaping before they harden.
  • If snaps become brittle before shaping, briefly warm them again in the oven to soften.
  • The recipe can be doubled easily, but shape in small batches for best results.
  • Use a sturdy wooden spoon handle or similar tool to shape the snaps safely and evenly.
  • Chantilly cream can be made ahead and chilled; add amaretto before filling if desired.
  • Tempering chocolate properly ensures a nice glossy finish when dipping.
  • Allow dipped chocolate ends to fully set before filling the snaps.
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

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