Gluten Free Brandy Snaps with Ultimate Whipped Cream

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 3 Egg yolks

• Condiments

  • 110 g Golden syrup
  • 2 tsp Vanilla paste

• Baking & Spices

  • 50 g Brown rice flour
  • 110 g Brown sugar
  • 100 g Caster sugar
  • 3 tsp Cinnamon, ground
  • 50 g Tapioca flour

• Dairy

  • 110 g Butter
  • 200 g Mascarpone
  • 400 ml Whipping cream

Found on sweetnessandbite.com

Description

Ingredients

• 110g butter
• 110g brown sugar
• 110g golden syrup
• 50g brown rice flour
• 50g tapioca flour
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 3 egg yolks
• 100g caster sugar
• 2 teaspoons vanilla paste (or vanilla extract)
• 200g mascarpone
• 400ml whipping cream

Directions

• Preheat oven to 180° Celsius. Line baking trays with non stick baking paper (use as many trays as you have).
• Heat the butter, brown sugar and golden syrup in a small saucepan over a low heat, stirring often, until the sugar is mostly dissolved and the mixture is smooth. Dont let it boil, and dont rush it, it will take about 10 minutes for the sugar to dissolve. Transfer to a heatproof bowl and leave to cool for 5 minutes.
• While its cooling, sift together the brown rice flour, tapioca flour, cinnamon and ginger into a small bowl and whisk to combine.
• Stir the dry ingredients into the wet until just combined.
• Drop teaspoons full of the mixture onto the baking trays - four on each tray, spacing them well apart as they will spread, a lot! Place one tray at a time into the oven and bake for approximately 6 minutes, you want them to be bubbling all over and very slightly darkened at the edges.
• While the snaps bake, prepare your moulds. If youre not using cannoli tubes then lightly grease the handle of a wooden spoon or similar. Ideally you will need four of whatever you are using. If it isnt non-stick, then lightly grease it. Place the moulds and an offset spatula within easy reach of where you will be rolling the snaps.
• Take the tray of baked brandy snaps out of the oven, put the next tray in and re-set the timer. Slide the baked snaps, paper and all, off onto a heatproof surface and leave for 30 seconds. Use a spatula to gently lift the edge of one brandy snap, you need them to be just cool enough to lift off the paper but still be warm enough to be pliable. Flip the snaps over (so the bubbly side will be facing out) and quickly roll each one around your cannoli tube or spoon handle. Place them join side down onto a wire rack to cool. When they are cool enough to hold their shape, gently pull the former out. Try to slide the tubes out before the snaps have cooled completely, this lessens the risk of breaking. You may need to wipe some excess butter off the moulds before you re-use them (but dont wipe it all off, that way you wont need to re-grease them).
• Continue baking the rest of the snaps. You can spoon more mixture onto the trays (re-lined with baking paper) when they are still hot from the oven - while the butter will start melting straight away, it doesn’t affect the snaps.
• If you find the snaps have cooled too quickly and theyre too firm to roll, place them back on the warm tray for a minute and try again. If theyre still too firm, you can place the tray back in the oven for another minute to soften them.
• To make the whipped cream, place the egg yolks and sugar in the top of a double boiler (or use a heatproof bowl on top of a pot with 1 of gently simmering water) and stir with a whisk for 10 minutes, or until the sugar has mostly dissolved and the mixture is warm. Remove from the heat and beat with an electric mixer until pale in colour and the mixture forms thick ribbons when you lift the beaters. Beat in the vanilla extract and the mascarpone.
• Whip the cream until stiff peaks are just beginning to form. Whip in the egg and mascarpone mixture until combined. The cream should hold peaks when you lift the beaters.
• When the snaps are cool, use a piping bag fitted with a round or star nozzle to fill them. Insert the nozzle into one end of the tube, squeeze gently until you feel resistance on the nozzle, then fill the same way from the other end.
• Its best to fill the brandy snaps just before you eat them, but unfilled snaps can be stored in an airtight container at room temperature for 2 - 3 days.