My pumpkin spice curd, my latest invention, tops the sweet, crunchy, and mallowy pavlova. The chopped pecans and chocolate shavings add richness and texture, and the whipped cream makes everything dance in your mouth.
Ingredient
For the Brandy Snap– ½ stick Butter– ¼ cup Golden Sugar light brown sugar– 2 ½ tablespoon Golden Corn Syrup – ⅓ cup All-purpose Flour– ½ teaspoon Ground Ginger– ¼ teaspoon SaltFor the Amaretto Cream Filling– 1 cup Whipping Cream– ¼ teaspoon Cream of Tartar– 3 tablespoon Icing Sugar– 4 tablespoon Amaretto– 50 g Dark Chocolate
Direction
1
Make Brandy Snaps Preheat oven to 350°F / 180°C and line baking sheet with parchment Gently stir sugar, butter, and golden syrup in a saucepan over low heat.
2
Heat and stir gently until the sugar dissolves, about 10–15 minutes. When the mixture is shiny and no sugar grains remain, it's done.
3
Leave off heat for 1-2 minutes, then add flour and ginger and stir until smooth and silky Place a teaspoon of mixture on the baking sheet. Your dollops will spread, so space them. Roll them quickly between batches, so only do 3 or 4.
4
Observe baking for 9 minutes. Once the brandy snaps have spread and turned deep golden, remove them from the oven Let sit for 30 seconds, then roll into shape (see post above for tips) and cool.
5
Before stuffing, dip the brandy snaps' ends in tempered chocolate if you so desire after they've cooled.
6
The Amaretto Cream Must Be Made
When the cream and cream of tartar begin to stiffen, whip them on high.
7
When it reaches stiffness, add the amaretto and icing sugar and whip until combined.
Fill your brandy snaps using this mixture (see post for tips). Place in a piping bag.