Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache
Mini shortbread crusts filled with chocolate ganache and topped with icing and a piece of chocolate candy—this Swiss-inspired treat is as delicious as it is beautiful!
Baking sheet, Electric mixer, Large bowl, Microwave-safe bowl, Parchment paper or silicone baking mat, Rolling pin, Sifter, Small bowl, Wire rack
Ingrediënten
For the chocolate candy:
2tablespoons22 g nondairy semisweet chocolate chips
For the shortbread:
¼cup56 g nondairy butter
¼cup30 g powdered sugar
2tablespoons30 ml soy or other nondairy milk
1teaspoonpure vanilla extract
¼cup32 g cornstarch
1cup120 g light spelt flour
1teaspoonbaking powder
¼teaspoonfine sea salt
1recipeChocolate Ganachepage 74, slightly cooled
For the icing:
1cup120 g powdered sugar
½teaspoonpure vanilla extractoptional
2 to 4teaspoonsplain soy or other nondairy milk
Instructies
Make the chocolate candy: Melt the chocolate chips in the microwave in a small microwave-safe bowl, stirring occasionally to avoid scorching.
Drop half teaspoonfuls of the melted chocolate onto foil to create 6 circular candies.
Place in the fridge to set for at least 1 hour.
Make the shortbread: In a large bowl, cream together the butter, sugar, milk, and vanilla using an electric mixer.
In a separate bowl, sift together the cornstarch, flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in two batches.
Stir until combined, adding extra milk if the dough feels too dry.
Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat the 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 less than ¼ inch (6 mm) thick.
Use a 3½-inch (9-cm) cookie cutter to cut out 6 cookies.
Place on the prepared baking sheet and bake for 14 minutes, or until the bottom is golden brown.
Let the cookies cool on a wire rack before applying the ganache.
Apply equal, generous amounts of ganache to each cookie, leaving about ¼ inch (6 mm) from the edges.
Refrigerate for at least 1 hour to set.
Make the icing: Sift the powdered sugar into a medium-sized bowl.
Combine with vanilla (if using) and a little milk at a time.
Stir until smooth, making sure the icing sticks to the back of a spoon but is still spreadable.
Spread the icing on top of the ganache, covering it entirely.
Top each pastry with one chocolate candy in the center.
Serve chilled.
Notes / Tips / Wine Advice:
Serving Tip:These pastries are best served chilled to preserve the texture of the ganache and icing. Perfect for an afternoon tea or dessert.Wine Advice:A glass of chilled sparkling white wine or a light dessert wine like Moscato would complement the sweetness of the chocolate and icing.