How can I correct this Brandy Snaps disaster?
I recently got a copy of the "Be-ro book of Home Recipes". Near the beginning is a recipe for 'brandy snaps'. This is a kind of cracker that is rolled after cooking to make tubes that are then filled with cream. However, my attempt to cook them failed and I want to know where I'm going wrong.
The first set was on parchment paper but not properly greased so they stuck to the paper.
The second set was greased but still tore when trying to lift off the paper. Also they have to be rolled when hot but they are far to hot to touch until they cool but then they are too stiff to roll.
The third set again just tore and couldn't be rolled.
On the plus side, the did taste nice but how can I stop them looking like something the dog should be eating.
Best Answer
You will have to put on your asbestos chef's fingers and roll them while hot I'm afraid. You should leave them for about 15 seconds once they're out of the oven. If you leave them for too long to cool you can always pop them back in the oven for a few seconds to re-soften.
One thing that might help you is silicon baking sheets. Not only are these very 'non-stick', they also flexible, so you can use them as pseudo-oven gloves to roll the brandy snaps up.
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How do you make brandy snaps crispy again?
Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.Why are my brandy snaps soft?
Brandy Snaps go soft if left in the air for over a day, so they are best eaten on the day they are made or stored in an air tight tin.Can you keep brandy snaps in the fridge?
The raw brandy snap mixture can be stored in an air-tight container in the fridge for several weeks. To use the pre-made mix it is mainly best to make it molten again. Put the container on low into a microwave and use as required.How long can you keep brandy snaps?
Brandy snaps will keep for up to 1 week if stored in an airtight container in a cool place. If filling with cream do this just before serving as the brandy snap will start to soften after an hour or so.Brandy Snaps Recipe
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Answer 2
I'd buy a wooden dowel from the hardware store that has the same diameter you want the finished tubes to be. Lay the dowel lightly on top of the freshly baked cookie and use a small, offset spatula to lift one side of the cookie up over the dowel. Roll the dowel to seal the tube and then slide the tube off the dowel.
Answer 3
Check out Mary Berry's recipe. The only thing needed to get it right is to use 160c fan or 180c non and to simply watch them until they are just ready to come out.
http://maryberry.co.uk/recipes/great-british-bake-off-recipes/brandy-snaps
I wait until they are bubbling and light gold (yellow), take them out and wait until they stop bubbling. About a minute. Then, they should be cool enough to pickup. I've found that, even after 10 minutes, they can - if you're very slow and careful - be rolled into a tube shape. You just need to press with your thumb up to, but not beyond, the point of breaking.
Point of note: You'll notice that if placed on a tray, once rolled, they will actually flatten after an hour or so. This demonstrates that they can indeed be shaped well after cooling to be handled. Just be real careful.
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