Hello. Here is the recipe that I had on the site of mercotte. Personally I will not do it again it burns the fingers it is quite difficult and not easy at all to eat. To roll the tiles, I had to help a Tupperware who take the tile completely so that I can roll it around the stainless steel tube. I admit that it is not without burning your fingers. I give you my advice but honestly do as you can it is not that easy. Good luck. Brandy dough snaps: 95g of sweet butter, 75g of sugar brown sugar, 95g of glucose, 115g of flour, 6g of ginger powder and 6g of lemon juice. (I did not put ginger or lemon) stainless steel tube. Preheat oven to 170 * Mix butter, brown sugar and glucose in a saucepan and melt on low heat until all is if dissolved, the mixture should not boil. Let cool 5 minutes out of the fire. Add the flour, ginger, lemon juice and smooth the machine. On a silpat deposit 3 or 4 cc bulging device spacing them a lot. Spread them in regular circles with the finger or the back of the spoon. Bake for 5 to 7 minutes, checking for a nice golden color. From the exit of the oven take off the tiles without waiting and roll them delicately and quickly around the stainless steel tubes. Renew the operation until the dough is used up. Let cool. The tiles alone can be kept for a short week in an airtight box.
The cream: 300g of 35% MF cream cream
Fit the cream very cold to get a nice whipped cream. Put it in a pocket with a smooth socket, keep it cool.
Finishing: chopped almonds and dark chocolate or milk couverture.
Roast about 10 min at 150 ° minced almonds, cool. Melt the chocolate cover. Generously fill the brandy snaps with whipped cream. Dip the ends in the chocolate and then in the chopped almonds. Let the chocolate crystallize and enjoy.