Swiss Caraque Pastries

These Swiss Caraque Pastries feature a delicate shortbread crust filled with rich chocolate ganache, topped with a sweet icing layer and a chocolate candy. A decadent treat for special occasions or holiday gifting!
Portions:6
Preparation Time: 45 minutes
Cooking Time:14 minutes
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Equipment

Ingredients

For the chocolate candy:

  • 2 tablespoons 22 g nondairy semisweet chocolate chips

For the shortbread:

  • ¼ cup 56 g nondairy butter
  • ¼ cup 30 g powdered sugar
  • 2 tablespoons 30 ml soy or other nondairy milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup 32 g cornstarch
  • 1 cup 120 g light spelt flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 recipe Chocolate Ganache slightly cooled

For the icing:

  • 1 cup 120 g powdered sugar
  • ½ teaspoon pure vanilla extract optional
  • 2 to 4 teaspoons plain soy or other nondairy milk

Instructions

  • Prepare the chocolate candy: Melt the chocolate chips in the microwave, stirring occasionally to prevent scorching.
  • Drop half-teaspoon portions onto foil to form 6 circular candies.
  • Refrigerate for at least 1 hour.
  • Prepare the shortbread: In a large bowl, use an electric mixer to cream together butter, sugar, milk, and vanilla.
  • In a separate bowl, sift together cornstarch, flour, baking powder, and salt.
  • Add the dry ingredients in two batches to the butter mixture, stirring until combined.
  • Add extra milk if the dough is too dry.
  • Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll out the dough to slightly less than ¼ inch (6 mm) thick.
  • Cut out six 3½-inch (9-cm) circles.
  • Place the cookies on the prepared baking sheet and bake for 14 minutes, or until the bottoms are golden brown.
  • Cool on a wire rack before applying the ganache.
  • Assemble the pastries: Spread an equal amount of ganache on each cookie, leaving about ¼ inch (6 mm) from the edges.
  • Refrigerate for at least 1 hour to set.
  • Prepare the icing: Sift the powdered sugar into a bowl.
  • Stir in vanilla (if using) and add milk gradually, stirring until smooth and spreadable.
  • Spread icing over the ganache, covering it entirely.
  • Place a chocolate candy in the center of each pastry.
  • Serve chilled.

Notes / Tips / Wine Advice:

Serving Tip:

For an extra indulgent touch, serve with a dusting of cocoa powder or alongside a cup of espresso.

Wine Advice:

Pairs well with a sweet dessert wine like a Ruby Port or a smooth Tawny Port.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 14 g | Fiber: 2 g | Sugar: 22 g | Salt: 0.2 g
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Recipe Category Chocolate / Dessert / Pastry / Treats
Country Switzerland
Holliday: Birthday / Christmas / Gift-Giving
Season: All seasons
Diets Egg-Free / Vegan / Vegetarian
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