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Normaal
Groter
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
minuten
min
Cooking Time:
14
minuten
minuten
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Equipment
baking sheet
electric mixer
medium mixing bowl
microwave-safe bowl
Parchment paper or silicone baking mat
plastic wrap
Small spoon
wire rack
Ingrediënten
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
Instructies
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