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!
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!
Equipment
- Baking sheet
- electric mixer
- medium mixing bowl
- microwave-safe bowl
- Parchment paper or silicone baking mat
- plastic wrap
- Small spoon
- Wire rack
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 & 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.Nutrition values
Calories: 280 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 14 g | Sugar: 22 g