Ginger Chai Snaps

Instructions

MAKE THE CHAI SPICE BLEND:
1. Combine cinnamon, cardamom, cloves, ginger, black pepper, and nutmeg in a small bowl.
2. Whisk thoroughly to ensure even distribution.
3. Store in airtight container - makes enough for both components with extra for future use.

PREPARE THE CHAI CRÈME PÂTISSIÈRE:
4. In a saucepan, heat milk with 1 tablespoon chai spice blend until just simmering.
5. Remove from heat and steep for 10 minutes to infuse the spices.
6. Strain milk through fine-mesh sieve to remove spice particles, then reheat until warm.
7. In a bowl, whisk egg yolks and sugar until pale and thick.
8. Whisk in cornstarch until completely smooth with no lumps.
9. Slowly pour the warm spiced milk into the egg mixture, whisking constantly to prevent curdling.
10. Return mixture to saucepan and cook over medium heat, whisking continuously, until thick and bubbling (about 170°F).
11. Remove from heat and whisk in butter and vanilla until smooth and glossy.
12. Press plastic wrap directly onto surface to prevent skin forming and refrigerate until completely cool.

MAKE THE BRANDY SNAP BASKETS:
13. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
14. In a saucepan, melt butter, golden syrup, and brown sugar over low heat, stirring until smooth.
15. Remove from heat and whisk in flour, chai spice blend, brandy, lemon juice, and salt until well combined.
16. Drop 1 tablespoon portions onto baking sheet, spacing at least 4 inches apart as they will spread significantly.
17. Bake for 8-10 minutes until deep golden brown and bubbling evenly.

SHAPE THE BASKETS:
18. Timing is crucial: Remove from oven and cool for exactly 30 seconds until manageable but still pliable.
19. Working quickly, lift each snap with a thin spatula and drape over inverted small bowls, ramekins, or muffin tins.
20. Press gently around the edges to form basket shapes with fluted sides.
21. Cool completely until crisp and set. If snaps become too hard to shape, return to oven for 30 seconds to soften.
22. Carefully remove from molds once completely cool.

ASSEMBLY:
23. Just before serving, fill each basket with chai crème pâtissière using a piping bag or spoon.
24. Dust lightly with powdered sugar for elegant presentation.
25. Garnish with a small piece of candied ginger or cinnamon stick if desired.

TO SERVE:
26. Serve immediately to maintain the crisp texture of the brandy snap baskets.
27. Store unfilled baskets in airtight container for up to 2 days in dry conditions.