Ingredients
brandy snap baskets
- ¼ cup (55 grams) unsalted butter
- ¼ cup (55 grams) brown sugar
- 3 tablespoons (55 grams) light corn syrup
- ½ cup (55 grams) all purpose flour
- ½ teaspoon ground ginger (optional)
- pinch of kosher salt
almond praline
- 4 ounces (110 grams) almond slivers
- 1 cup (200 grams) granulated sugar
- 2 tablespoons water
mascarpone whipped cream
- 4 ounces (100 grams) mascarpone, room temperature
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ¾ cup (180 ml) heavy cream
Instructions
brandy snap baskets
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper. Prepare the molds*.
- Combine the butter, brown sugar and corn syrup in a saucepan. Place over medium-low heat until the sugar is fully dissolved.
- Add the flour, salt and ginger and stir well.
- Drop 1 tablespoon of the mixture onto the prepared baking sheet 6 inches (15 cm) apart. Make 3-4 brandy snaps at a time.
- Bake 8-10 minutes or until spread out, golden brown and lacy. Start checking at 8 minutes to prevent burning.
- This step is time-sensitive. Carefully remove the brandy snaps from the oven and let them cool for about 30 seconds. Transfer the brandy snap onto a mold by sliding a palette knife underneath and lifting up (I prefer to flip it onto the mold). Shape them into baskets by fluting the edges with your fingers – be careful as brandy snaps may still be hot. If the brandy snaps harden before they can be molded, return them to the oven for 30-60 seconds to soften.
- Repeat with the remaining batter. While the next batch is cooking, remove the hardened baskets from the molds.
- Store the baskets in the refrigerator uncovered until ready to fill.
almond praline
- Place a baking sheet on a heat resistant surface and line it with parchment paper.
- Spread almond slivers on the prepared baking sheet.
- In a saucepan combine the sugar and water. Heat over medium heat, swirling occasionally, until the mixture turns an amber color and is just above 320 F (160 C).
- Pour the caramel evenly over the almonds.
- Let cool for 20-30 minutes. After it is cool enough to be handled, break into pieces.
mascarpone whipped cream
- Beat the mascarpone, sugar and vanilla extract together until light and fluffy.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold the cream into the mascarpone mixture and store in the refrigerator.
assembly
- Pipe mascarpone whipped cream into the formed and cooled baskets.
- Top with shards of almond praline.
Notes
Molds: To mold the baskets, you can use shot glasses, espresso cups or mandarin oranges.
Keywords: brandy snaps, christmas dessert, whipped cream, caramel