The Brigadier's Brandy Snap Baskets With Chantilly Cream

Name: The Brigadier's Brandy Snap Baskets with Chantilly Cream (Elevated)
Total time: 1 h 30 min
Yield: 8
Cuisine: Holiday
Ingredients: 5.3 oz Caster Sugar; 6 tbsp Unsalted Butter-French, 82% fat, softened; 2 tbsp Blackstrap Molasses; 2 tbsp Cognac-XO; 5.3 oz Pastry Flour; 1/2 tsp Baking Soda; 1/4 tsp Ginger-freshly grated; Pinch Fleur de Sel; 1 cup Heavy Cream-cold, 36% fat; 1 tbsp Powdered Sugar; 1/4 tsp Vanilla Extract-Madagascar Bourbon; 2 oz Candied Orange Peel-finely diced

⏱1h 30m

👥8

🔥320 cal

Hard

🍽️Holiday

A luxurious take on the classic brandy snap, featuring refined cognac, a delicate crème chantilly, and a vibrant candied orange peel garnish.

5.3 oz Caster Sugar

6 tbsp Unsalted Butter-French, 82% fat, softened

2 tbsp Blackstrap Molasses

2 tbsp Cognac-XO

5.3 oz Pastry Flour

See all 12 ingredients ↓

(0 reviews)

⏱1h 30m

👥8

🔥320 cal

Hard

🍽️Holiday

A luxurious take on the classic brandy snap, featuring refined cognac, a delicate crème chantilly, and a vibrant candied orange peel garnish.

#Dessert #Cookies #French #Luxury #Cognac #Orange

Instructions

Preheat oven to 325°F (160°C). Line baking sheets with silicone baking mats.
In a stand mixer, cream together the Caster Sugar and Unsalted Butter until very light and fluffy. Add a pinch of Fleur de Sel.
Beat in the Blackstrap Molasses and Cognac.
In a separate bowl, whisk together the Pastry Flour, Baking Soda, and grated Ginger.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Place tablespoon-sized portions of the Cognac Snap Dough onto the prepared baking sheets, leaving ample space between each cookie.
Bake for 10-14 minutes, or until golden brown and crisp. Immediately after removing from the oven, carefully shape the cookies into baskets by draping them over the back of heatproof ramekins. Allow to cool completely.
To make the Crème Chantilly, whip the Heavy Cream with the Powdered Sugar and Vanilla Extract until soft peaks form. Be careful not to overwhip.
Fill the cooled Cognac Snap Baskets with the Crème Chantilly and garnish with finely diced Candied Orange Peel. Serve immediately.

Ingredients

5.3 oz 150 g Caster Sugar
6 tbsp 90 mL Unsalted Butter-French, 82% fat, softened
2 tbsp 30 mL Blackstrap Molasses
2 tbsp 30 mL Cognac-XO
5.3 oz 150 g Pastry Flour
1/2 tsp 2.5 mL Baking Soda
1/4 tsp 1.25 mL Ginger-freshly grated
Pinch 1 g Fleur de Sel
1 cup 240 mL Heavy Cream-cold, 36% fat
1 tbsp 15 mL Powdered Sugar
1/4 tsp 1.25 mL Vanilla Extract-Madagascar Bourbon
2 oz 57 g Candied Orange Peel-finely diced

Equipment

Baking sheets
Silicone baking mats
Stand mixer
Mixing bowls
Whisk
Ramekins
Small knife

Instructions

Preheat oven to 325°F (160°C). Line baking sheets with silicone baking mats.
In a stand mixer, cream together the Caster Sugar and Unsalted Butter until very light and fluffy. Add a pinch of Fleur de Sel.
Beat in the Blackstrap Molasses and Cognac.
In a separate bowl, whisk together the Pastry Flour, Baking Soda, and grated Ginger.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Place tablespoon-sized portions of the Cognac Snap Dough onto the prepared baking sheets, leaving ample space between each cookie.
Bake for 10-14 minutes, or until golden brown and crisp. Immediately after removing from the oven, carefully shape the cookies into baskets by draping them over the back of heatproof ramekins. Allow to cool completely.
To make the Crème Chantilly, whip the Heavy Cream with the Powdered Sugar and Vanilla Extract until soft peaks form. Be careful not to overwhip.
Fill the cooled Cognac Snap Baskets with the Crème Chantilly and garnish with finely diced Candied Orange Peel. Serve immediately.