The Brigadier's Brandy Snap Baskets With Chantilly Cream

Name: The Brigadier's Brandy Snap Baskets with Chantilly Cream (Upgraded)
Total time: 1 h 15 min
Yield: 12
Cuisine: Holiday
Ingredients: 4 oz Granulated Sugar; 5 tbsp Unsalted Butter-European style, softened; 2 tbsp Golden Syrup; 1.5 tsp Brandy-VSOP; 4 oz All-Purpose Flour; 1/2 tsp Baking Soda; 1/4 tsp Ginger-ground; Pinch Sea Salt; 1 cup Heavy Cream-cold, high fat content; 2 tbsp Powdered Sugar; 1/2 Vanilla Bean-scraped seeds Vanilla Bean

⏱1h 15m

👥12

🔥280 cal

Medium

🍽️Holiday

Refined brandy snaps with a subtly flavored Chantilly cream, using higher quality ingredients for a more sophisticated taste.

4 oz Granulated Sugar

5 tbsp Unsalted Butter-European style, softened

2 tbsp Golden Syrup

1.5 tsp Brandy-VSOP

4 oz All-Purpose Flour

See all 11 ingredients ↓

(0 reviews)

⏱1h 15m

👥12

🔥280 cal

Medium

🍽️Holiday

Refined brandy snaps with a subtly flavored Chantilly cream, using higher quality ingredients for a more sophisticated taste.

#Dessert #Cookies #British #Tea Time #Vanilla

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the Granulated Sugar and Unsalted Butter until light and fluffy. Add a pinch of Sea Salt.
Beat in the Golden Syrup and Brandy.
In a separate bowl, whisk together the All-Purpose Flour, Baking Soda, and Ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Place tablespoon-sized portions of the Brandy Snap Dough onto the prepared baking sheets, leaving space between each cookie.
Bake for 8-12 minutes, or until golden brown. Immediately after removing from the oven, carefully shape the cookies into baskets by draping them over the back of wooden spoons or heatproof ramekins. Allow to cool completely.
To make the Vanilla Bean Chantilly Cream, scrape the seeds from the Vanilla Bean. Whip the Heavy Cream with the Powdered Sugar and Vanilla Bean seeds until soft peaks form.
Fill the cooled Brandy Snap Baskets with the Vanilla Bean Chantilly Cream and serve immediately.

Ingredients

4 oz 113 g Granulated Sugar
5 tbsp 75 mL Unsalted Butter-European style, softened
2 tbsp 30 mL Golden Syrup
1.5 tsp 7.5 mL Brandy-VSOP
4 oz 113 g All-Purpose Flour
1/2 tsp 2.5 mL Baking Soda
1/4 tsp 1.25 mL Ginger-ground
Pinch 1 g Sea Salt
1 cup 240 mL Heavy Cream-cold, high fat content
2 tbsp 30 mL Powdered Sugar
1/2 Vanilla Bean-scraped seeds 1/2 bean Vanilla Bean

Equipment

Baking sheets
Parchment paper
Mixing bowls
Whisk
Wooden spoons or ramekins
Electric mixer
Small knife

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the Granulated Sugar and Unsalted Butter until light and fluffy. Add a pinch of Sea Salt.
Beat in the Golden Syrup and Brandy.
In a separate bowl, whisk together the All-Purpose Flour, Baking Soda, and Ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Place tablespoon-sized portions of the Brandy Snap Dough onto the prepared baking sheets, leaving space between each cookie.
Bake for 8-12 minutes, or until golden brown. Immediately after removing from the oven, carefully shape the cookies into baskets by draping them over the back of wooden spoons or heatproof ramekins. Allow to cool completely.
To make the Vanilla Bean Chantilly Cream, scrape the seeds from the Vanilla Bean. Whip the Heavy Cream with the Powdered Sugar and Vanilla Bean seeds until soft peaks form.
Fill the cooled Brandy Snap Baskets with the Vanilla Bean Chantilly Cream and serve immediately.