Tag Archives: British

Shaping Tuile

So recently I’ve been putting a lot of thought into flavors combinations, textures, and overall taste of my baked goods. Although the starting point is usually a recipe that I find online, I usually end up tweaking the recipe itself a bit, or adding components in order to come up with a dessert that fits my vision. My vision is usually inspired by necessities or requirements around me (such as when the dessert would be served), how I want people to perceive the dessert, and of course my own preferences with food. I knew I wanted to make this Brandy Snaps recipe from Poires au Chocolat, but as I gave it more thought, I think the whipped cream she suggested would have made the dessert too rich for my liking. Instead, I went with her other suggestion – a sharp berry sauce. Also, this was the perfect recipe for an alcohol-themed potluck my friends and I recently had.

“Fill me up!”

Brandy Snaps

  • 50g honey (supposed to be made with golden syrup)
  • 40g sugar
  • 4 tbsp butter
  • 40g plain flour
  • pinch of salt
  • 1 tsp brandy
  • 1 pint of strawberries
  • 1 lemon
  • 1 tbsp sugar

Procedure

  1. To make the strawberry sauce, cook hulled strawberries on medium low heat for 30 minutes ~ 1 hour, depending on how smooth you like your sauce. Add the zest of 1 lemon and the juice of it as well. Dissolve 1tbsp of sugar into the sauce and set aside.
  2. Melt the butter, honey, sugar and salt on low heat on the stove. When there are no more crystals, take it off the heat and stir in the flour. Mix well. Stir in the brandy as well.
  3. Grease your baking sheet with butter, and directly put the syrup mixture onto the sheet. Mine were about 1 1/2 inch in diameter. Make sure they are spread wide apart (mine aren’t), as they will spread to 2 times their original size. Do no more than 9, otherwise you won’t have enough time to work with them.
  4. Put into a 350F oven for ~10 minutes. The cookies will puff up, dance around a bit, deflate, and then form lots of tiny bubbles. They are ready when the cookies have caramelized, and you can control how caramelized you want these to be.

    Steps 2-3

  5. When they are done, let it cool for about 2 minutes. Use a knife to separate them if they are stuck together.
  6. As soon as they don’t burn your hands, pick one up using a knife (as shown) and shape it into whatever shape you would like. They are traditionally cylindrical, like cannolis.
  7. Hold on to them for a bit after shaping. And move on to the next one quickly. Eat with berry sauce.

    Remember to work quickly. For my last batch, I couldn’t shape the last one because it had cooled already

Brandy snaps are traditionally cylindrical, like cannolis and filled with whipped cream. However, I wanted to convey the message of “fill me up!” with the berry sauce on the side, so I opted for a cone shape instead. It worked beautifully.

Looking back at the recipe, she called for using teaspoons to spoon it out. Mine were definitely tablespoon sized, so I guess I was a little to greedy with them. I’ve never had brandy snaps before, so I wasn’t sure what size they were supposed to be.

Overall, they were great fun to make, and very tastey as well. I think the tart sauce was perfect for these brandy snaps. I tried it with some raspberry sorbet as well, as if I were eating an ice cream, but I think the sorbet makes the dessert must sweeter than with the strawberry sauce. Or you could be really decadent and go for the whipped cream.

Right out of the oven

Try the recipe, and tell me what you think!

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