Best 3 Brandy Snap Cups Recipes
Indulge in the delightful symphony of flavors and textures that is brandy snap cups, a culinary masterpiece that captivates the senses with its delicate crunch, rich caramel filling, and a subtle hint of brandy. These enchanting treats are a timeless classic, often gracing tea parties, dessert buffets, and festive gatherings with their irresistible charm. Whether you seek a sweet ending to a special meal or a delightful afternoon indulgence, brandy snap cups promise an unforgettable taste experience that will leave you craving more. Embark on a delightful culinary journey as we explore the secrets of crafting these delectable cups, ensuring they emerge from your kitchen as perfect as the ones that grace the pages of coveted cookbooks.
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BRANDY-SNAP CUPS
This wafer-thin cookie-cup is a beautiful and delicious way to serve homemade ice cream, frozen yogurt, fresh berries, or mousse.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 14 cookie cups
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil; remove from heat. Whisk in flour. Add cognac, and whisk until smooth.
- Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a Silpat baking mat. Prepare only 2 cookies at a time, as they harden quickly once removed from the oven and are difficult to shape.
- Bake for 10 to 12 minutes. Get several custard cups, about 3 inches in diameter and 2 1/2 inches deep, at the ready for molding. Remove snaps from oven, and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.) Repeat with remaining snaps.
THE FIRESTONES' BRANDY- SNAP CUPS WITH MOUSSE FILLINGS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 10m
Yield Fourteen servings
Number Of Ingredients 4
Steps:
- Place one brandy-snap cup on a dessert plate.
- Spoon half a cup or less of dessert mousse inside the cup, such as pumpkin, praline (see recipe) or orange juice with Grand Marnier (see recipe).
- Spoon one tablespoon of whipped cream on top and place one candied violet or other sweet garnish on top.
BRANDY-SNAP CUPS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 35m
Yield About 14 brandy-snap cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees.
- Have ready three glass ramekins or custard cups measuring about four and one-half inches wide and two inches deep.
- Combine the butter, sugar, molasses, ginger, cinnamon and orange rind in a saucepan and bring to the boil.
- Remove from the heat and stir in the flour, using a wire whisk. Add the Cognac and stir. Blend until smooth. Set the saucepan in a basin of simmering water to prevent hardening as you work.
- Drop the mixture, one full tablespoon at a time, onto an ungreased baking sheet. Space the tablespoons at wide intervals, remembering that they spread considerably as they bake. Prepare only three snaps at a time because the snaps harden fast once they are removed from the oven and they are difficult to remove.
- Put the snaps in the oven and bake 14 minutes. When the snaps are removed from the oven, let them cool for a second or so. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap inside one of the ramekins and press down to mold into cup shapes. Let cool. If the snaps become impossible to scrape off, return the baking sheet briefly to the oven.
- Continue preparing and baking the snaps until all the mixture is used.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 13 grams, TransFat 0 grams
Tips:
- To make perfect caramel, use a heavy-bottomed saucepan and stir the sugar constantly.
- If the sugar starts to crystallize, add a few drops of lemon juice or cream of tartar.
- To test if the caramel is ready, drop a small amount into a glass of cold water. If it forms a hard ball, it is ready.
- Be careful when working with hot caramel, as it can cause severe burns.
- To make the brandy snap cups, work quickly, as the caramel will start to set quickly.
- If the brandy snap cups are too difficult to remove from the molds, place them in the refrigerator for a few minutes to firm up.
Conclusion:
Brandy snap cups are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized with different flavors and toppings. With a little practice, you can easily create these beautiful and tasty treats.
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