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September 22, 2019

Brandy tuiles with Lavender cream

Posted on April 30, 2008 by in baked goods

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My garden is showing signs of winter approaching, I am always amazed at how tenacious and hardy the lavender bushes are. Come rain or sunshine, they always fill the garden with a lovely aroma and bursts of purple. So while I was plodding along in the garden, I got an idea to try some Lavender in a dish, but had no idea what to do…..


I then remembered that I saw a recipe for Brandy Snap baskets on “I cook almost everything at least once”, and I was inspired.
I love going to Haalo’s site…the photography and recipes are a treat.

So courtesy of Haalo here is the recipe for the Brandy Snaps (she made baskets and opted for the tuiles.)

Brandy Snaps

½ cup golden syrup
100g unsalted butter
1 teaspoon brandy
½ cup brown sugar
80g plain flour
1 teaspoon ground ginger

Preheat the oven to 160°C and line tray with baking paper.

Combine golden syrup, butter and brandy in small saucepan over moderate heat until butter has melted. Stir to mix but do not boil. Sift dry ingredients into bowl then make a well and pour in liquid. Stir until smooth.

For this recipe I’m making these into small baskets so I’ll only use 2 tablespoons of the mix to make each Brandy snap. Naturally if you’d like to make large brandy snaps just use 3-4 tablespoons of the mix.

Place the 2 spoonfuls of mix on the baking paper and spread the mix out to form a circle trying to create an even thickness. Leave plenty of room for spreading. I recommend if making large ones to limit yourselves to only 2 biscuits per tray – with the smaller version you can probably handle 4.

Bake for about 7 minutes – you want the mix to get a dark toffee colour. Don’t be tempted to pull them out early – they just won’t harden or form any shapes.

Once you’ve pulled them out of the oven, wait about a minute to give the brandy snaps a chance to begin to harden. Peel them off the paper and mould them over the base of a small cup (if you are wanting to make baskets) otherwise you can drape them over rolling pins to create the more traditional curved result.

When completely cold, store them in an airtight container. These biscuits do have a limited life, 1 – 2 days before they start to soften. Only fill them an hour or so before you intend to serve them.

For the filling

250 ml cream, whipped with 2 Tbs caster sugar.
Fold in about 1 Tbs Lavender flowers. Use your piping bag and fill the tuiles with the cream. Be careful not to use too much lavender….it is very pungent.

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26 Responses to “Brandy tuiles with Lavender cream”

  1. Peter G 1 May 2008 at 10:08 am #

    Oooh! A very clever idea Nina. Looks absolutely stunning.

  2. Jan 1 May 2008 at 11:35 am #

    Very nice – I want to make them!!

  3. Anupama 1 May 2008 at 12:52 pm #

    Hi Nina,
    Those brandy tuiles look so professional. I am tempted to try my hand at them. Thanks for comong over to Food-n-more.
    You are also most welcome to come and celebrate the Sandwich festival that I am hosting.

  4. Peter M 1 May 2008 at 1:34 pm #

    Gorgeous as always Nina, definitely food porn.

  5. Mike of Mike's Table 1 May 2008 at 1:49 pm #

    Those look excellent! I’ve never cooked with lavendar before, but I excitedly planted some a few weeks back, so here’s hoping I don’t kill it before I get some use out of it, lol! This looks like something for the to-do list when it blooms…

  6. JennDZ - The Leftover Queen 1 May 2008 at 6:02 pm #

    Those look great Nina! So beautiful. I want to cook more with lavender..

  7. Ben 1 May 2008 at 6:39 pm #

    That is beautiful! I’ll check Haalo’s site for more great recipes.

  8. That Girl 1 May 2008 at 6:57 pm #

    I never cease to be amazed by your posts. I love checking in to see what new ingredient you’re using that I’ve never used, just so I can learn more and figure out how to use them also!

  9. noble pig 1 May 2008 at 10:21 pm #

    What a treat it would be to have these for dessert. You are not a cook but an artist!

  10. Marianna 1 May 2008 at 11:19 pm #

    This is beautiful!! I really love lavendar, in desserts it does wonders!! There’s a lavendar milk chocolate that I’m completely addicted to, I eat tons of it!
    I really love how you wrapped the tuiles together with the ribbon, almost like a bouquet, but a yummy one!!

  11. Marianna 1 May 2008 at 11:19 pm #

    This is beautiful!! I really love lavendar, in desserts it does wonders!! There’s a lavendar milk chocolate that I’m completely addicted to, I eat tons of it!
    I really love how you wrapped the tuiles together with the ribbon, almost like a bouquet, but a yummy one!!

  12. cook eat FRET 2 May 2008 at 2:50 am #

    beautiful – and what a fantastic idea…

  13. Cynthia 2 May 2008 at 5:48 am #

    Nina this is so beautiful!

    Thanks for visiting and helping me to discover your delicious home on the web.

    Looking forward to seeing you around.

  14. Mochachocolata Rita 2 May 2008 at 9:24 am #

    wow…and some people think lavender’s only good for soap bars…^_^ this surely looks refreshingly yummy!

    nina,

    you’re invited to my chinese take-out party, check out the details in my blogpost:
    http://mochachocolatarita.blogspot.com/2008/05/celebrating-my-88th-post-chinese-take

    hope you’ll play along 🙂

  15. canarygirl 2 May 2008 at 11:09 am #

    Oooooh! They look so beautiful! I have never used lavender in cooking…I’m interested to try it. 🙂

  16. Nina's Kitchen (Nina Timm) 2 May 2008 at 1:08 pm #

    peter g – thx Peter for always putting a smile to my face.

    jan – go ahead, it’s so simple

    anupama – you’re welcome, I stop by from time to time. About the event..I always feel threatened by the other good cooks.

    peter m – ha-ha-ha…

    mike – lavender is the most rewarding thing to plant in your garden….

    jenn – welcome back to my blog, I missed your positive comments.

    ben – thx

    that girl – I must say, lavender is new for me too.

    noble pig – I do not know about the artist-thing…..

    marianna – thanks for your kind comments

    cook eat fret – thx for stopping by

    cynthia – I love your blog and have bookmarked it for everyday checking what’s cooking.

    rita – I’m no good with chines cooking, but will have a look. Thanks for your invite.

    canary girl – as I have said, it is a very overpowering flavor, so use a little.

  17. nicisme 2 May 2008 at 1:46 pm #

    I’ve not cooked with lavender before, but I know I love brandy snaps. Super photo as usual Nina!

  18. kat 2 May 2008 at 8:23 pm #

    I love using lavender in cooking though its not to everyones’ taste. I like it in scones & cupcakes.

  19. Vicarious Foodie 3 May 2008 at 2:52 am #

    These are so incredibly pretty! And I’m jealous of your garden–wish I had one.

  20. Pixie 3 May 2008 at 11:37 am #

    Stunning creation Nina; you’re such a fabulous baker!

  21. Haalo 4 May 2008 at 3:57 pm #

    They are so lovely Nina – they look perfect!

  22. Nina's Kitchen (Nina Timm) 4 May 2008 at 7:39 pm #

    nicisme – you should give it a try. My children were amazed by the brandy snaps….

    kat – it is an acquired taste, yes.

    vicarious foodie – I love my garden, but this time of the year when all the leaves end up in the garden, I wish I lived in a flat…..

    pixie – thx so much….

    haalo – It was only my second attempt so I am slowly getting there.

  23. DaviMack 5 May 2008 at 7:27 pm #

    Yikes! It took me a minute to realize that you’re in a different hemisphere!

    Lovely recipe – so simple, yet it sounds so good! I’ll have to try it. 😉

  24. Nina's Kitchen (Nina Timm) 6 May 2008 at 11:28 am #

    davimack – yip, we are here in the southern tip of Africa….Welcome to my site, please call again.

  25. Aimée 8 May 2008 at 2:00 pm #

    Just gorgeous, Nina!

  26. Jeanne 13 May 2008 at 1:09 am #

    That is too clever – and so beautiful! Have never made brandy snaps but they have always been one of my favourite desserts…


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