Fresh fruit, cream and custard, brandy snap

Chad Byrne

Chad Byrne

3rd January 2018

Fresh fruit, cream and custard, brandy snap

⁣Cant beat a simple classic! We change the fruit to suit the season on our menu here at The Brehon Hotel, Killarney. Shout out to my pastry chefs ⁣Hristina (Tina) Dimitrova and Eva Kortvely, who have come so far already!


  • Seasonal fruit of your choice
  • (⁣For this one we used kumquats, plums and blackberries. However, for summer months, berries and peaches go perfect together.)
  • ⁣Brandy Snap Basket:
  • 500g of butter
  • 500g of sugar
  • 500g of golden syrup
  • 300g of flour
  • ½ teaspoon of ground ginger
  • ½ teaspoon of cinnamon
  • Mascarpone Chantilly:
  • 300g of mascarpone
  • 60g of caster sugar
  • The seeds from 1 Vanilla pod
  • 175ml of double cream
  • ⁣Vanilla Custard:
  • 840g egg yolks
  • 480g of caster sugar
  • Vanilla pod
  • 3lt of milk
  • 360g of corn flour


For the Brandy Snap Basket:⁣
1. Put the butter, sugar and golden syrup in a pot
on medium heat.
2. When it reaches boiling point, add the dry mix (flour, ginger and cinnamon).
3. Let it cool.
4. Once cooled, divide the mix into 20g balls and press flat on a tray, lined with a silpat.
5. Take out from the oven when it has reached golden colour.
6. Use mould to make the basket shape.
For the Mascarpone Chantilly:
⁣1. Whip the cream to medium peaks.
2. Mix the mascarpone with sugar and vanilla in a mixer with paddle attachment.
3. Add the whipped cream to the mascarpone mix.
For the Vanilla Custard:
1. ⁣Put the milk with the vanilla pod in a pot and bring to the boil.
2. Mix the yolks with the sugar and corn flour.
3. Start tempering the yolks by adding little by little from the boiling milk.
4. Add the yolks to the milk in the pot and keep cooking until the corn flour is completely cooked.
5. Cool down.
To serve:
⁣Chop up some seasonal fruit and plate as shown, or in your own style.

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