Brandy Snaps with Cream
Corey and I recently had afternoon tea with our neighbors, and these brandy snaps with cream were a big hit. Their shells reminded us of the crispy layer of crème brûlée. In fact, I’m playing with the idea of creating these again and using a crème brûlée filling.
A Cannoli Meets Crème Brûlée
These brandy snaps are rich, creamy, sweet, and crispy . . . what more could you want in a dessert? Consider whipping them up for Valentine’s day, afternoon tea, or any festive occasion. Their appearance is also striking and elegant.
A Step-by-Step Guide to Making Brandy Snaps with Cream
Brandy Snap Mixture
Put 1/4 cup butter, 1/4 cup superfine (caster) sugar, and 2 tablespoons light corn (golden) syrup in a saucepan set over low heat. Stir until the butter melts and the sugar dissolves. Remove the pan from heat. Sift in 1/2 cup all-purpose (plain) flour and 1/2 teaspoon ground ginger and stir into the mixture. Add 1 teaspoon brandy.
Brandy Snap Mixture Before Baking
Line 3 baking sheets with a silicone baking mat or parchment paper. Using a tablespoon, drop mixture onto the baking sheets (4 per sheet) about 4 inches apart to allow for spreading. Put into hot oven (350°F) and bake for 7 to 8 minutes or until bubbling and golden.
Cooked Brandy Snaps
The first time I made these I cooked 6 per sheet, which didn’t allow enough room for spreading–I used a pizza cutter to separate them. It worked, but gave some an abrupt edge. The next time, I cooked 4 per sheet and it came out beautifully, with no overlap.
Forming the Brandy Snaps
Allow the brandy snaps to cool 2 minutes, then loosen with a spatula and quickly roll them around wooden spoon handles or the like. I found a pestle to be perfect for this. The wafers will set quickly. Let them set 1 minute before sliding off the handles and cooling on a wire rack.
Brandy Snap Shells Ready to Be Filled
Filling Brandy Snaps with Cream
Just before serving, fill the brandy snaps with whipped cream, creating one delicious dessert! If you want more afternoon tea recipes, check out these two posts. Do you have favorite teas or afternoon tea treats?
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Brandy Snaps with Cream
Print recipe
| Serves | 10 |
| Region | British |
| From book | Slightly adapted from The Perfect Afternoon Tea Recipe Book |
Ingredients
- 1/4 cup butter
- 1/4 cup superfine (caster) sugar
- 2 Tablespoons light corn (golden) syrup
- 1/2 cup all-purpose (plain) flour
- 1/2 teaspoon ground ginger
- 1 teaspoon brandy
- 1 1/3 Cups heavy (double) whipping cream
Directions
| Step 1 | |
| Preheat oven to 350°F. Line 3 baking sheets with parchment paper or silicone baking mats. | |
| Step 2 | |
| Put butter, sugar, and corn syrup in a saucepan set over low heat. Stir until the butter melts and the sugar dissolves. Remove the pan from heat. Sift the flour and ground ginger and stir into the mixture. Add 1 teaspoon brandy. | |
| Step 3 | |
| Using a tablespoon, drop mixture onto the baking sheets (4 per sheet) about 4 inches apart to allow for spreading. Put into hot oven (350°F) and bake for 7 to 8 minutes or until bubbling and golden. | |
| Step 4 | |
| Allow the brandy snaps to cool 2 minutes, then loosen with a spatula and quickly roll them around wooden spoon handles or the like. I found a pestle to be perfect for this. The wafers will set quickly. Let them set 1 minute before sliding off the handles and cooling on a wire rack. | |
| Step 5 | |
| Just before serving, whip the cream until soft peaks form. Spoon into a pastry bag and fill the brandy snaps with whipped cream. | |
