BRANDY SNAP CONES
60 g butter
90 g golden syrup
90 g castor sugar
60 g cake flour
5 ml ground ginger
5 ml brandy

CREME PATISSERIE
500 ml milk
6 egg yolks
150 g sugar
50 g sifted cake flour
1 vanilla pod, split lengthways

BRANDY SNAPS

Melt the butter, syrup and the sugar

Sift the flour and ginger into the syrup add the brandy and beat well

Grease a baking sheet wel
l
Drop teaspoonful of the mixture on the sheet allow a lot of space as they spread

Bake for 10 minutes at 180°C, until a golden brown all round

When cool enough to touch, fold them around the handle of a wooden spoon or cone shape
if they become too firm to roll, pop them back into the oven to soften

Store in an airtight container until required

CREME PATISSERIE
Whisk the eggs and sugar until light and fluffy, then gradually add the flour

Scald the milk with the vanilla pod and then place into a glass bowl

Slowly whisk in the egg mixture

Place glass bowl on top of a double boiler (pot of boiling water underneath) and continue to cook gently

Remove from heat once thickened, and sprinkle over a little castor sugar, to prevent a thick skin from forming

TO ASSEMBLE

Place a little of creme patisserie on the plate to stop the brandy snap from slipping

Fill the brandy cone with the creme patisserie, and place in the middle of serving plate
decorate and fill with fresh summer fruits