Filled with a delectable Maple Pastry Cream, these lacy confections are pleasurably crunchy, creamy, and oh-so tempting.
Maple-Walnut Brandy Snaps
Serves: Approximately 45
Ingredients
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon fine sea salt
- 1⁄4 cup granulated sugar
- 1⁄4 cup unsalted butter
- 2 tablespoons light corn syrup
- 1⁄2 teaspoon brandy liqueur
- Maple Pastry Cream (recipe follows)
- 1⁄4 cup chopped toasted walnuts
Instructions
- Preheat oven to 325°. Line 3 rimmed baking sheets with parchment paper.
- In a small bowl, whisk together flour, ginger, and salt.
- In a small saucepan, heat together sugar, butter, and corn syrup over medium-low heat, whisking constantly until sugar dissolves and butter melts. Remove from heat. Stir in flour mixture and brandy until incorporated.
- Using a 1-teaspoon levered scoop, spoon 6 rounded dough portions 4 inches apart onto each prepared baking sheet.
- Bake, a batch at a time, until brandy snaps have spread, are lace-like, and are golden brown around edges, 8 to 9 minutes. Let cool on pans just until firm enough to lift with a thin-edged spatula, approximately 30 seconds.
- Using a spatula and working quickly, lift each brandy snap from pan; wrap around 3⁄4-inch-diameter wooden spoon handle or metal whisk handle. Let set before removing from handle, approximately seconds. If brandy snaps harden before shaped, place back in oven for 1 minute to soften. Repeat as needed. Let cool completely.
- Place Maple Pastry Cream in a piping bag fitted with a small star tip (Wilton #32). Place tip in center of each brandy snap, and slowly fill with Maple Pastry Cream. Turn brandy snap, and repeat with other side. Sprinkle ends with chopped walnuts. Serve immediately.
Notes
Make-Ahead Tip: Brandy snaps can be prepared up to a day in advance and stored in an airtight container at room temperature. Fill with Maple Pastry Cream just before serving.
Maple Pastry Cream
Serves: Approximately 2 1⁄4 cups
Ingredients
- 1 1⁄2 cups heavy whipping cream
- 3⁄4 cup whole milk
- 1 large egg
- 2 large egg yolks
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup cornstarch
- 2 tablespoons maple syrup
- 1⁄4 teaspoon fine sea salt
- 2 tablespoons unsalted butter, room temperature and cubed
Instructions
- In a medium saucepan, heat together cream and milk over medium heat until steaming.
- In a medium bowl, whisk together egg, egg yolks, brown sugar, cornstarch, maple syrup, and salt. Whisking constantly, gradually add hot cream mixture to egg mixture. Return cream mixture to saucepan, and cook, whisking constantly, until thickened. Strain through a fine-mesh sieve into a medium bowl.
- Stir in butter, one piece at a time, until combined. Press a piece of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate for 1 hour or until needed, up to 3 days.
