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Carac recipe

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Carac Reloaded: Making the Swiss Classic

Who doesn't know them? The little round shortbread tartlets filled with dark ganache, topped with green fondant icing and the chocolate dot in the middle. That's the traditional carac as we know and love it. Nevertheless, we thought that this delicious pastry could be made far more beautiful. That's why in this blog post we'll show you how to make your very own personalised carac and, above all, how to decorate them so beautifully. You often find these biscuits with a diameter of about 6-8 cm, but they are also available in confectionery size as tea biscuits. In our video, we show you several shapes and sizes of the classic and explain in detail how to make them. Of course, you can find all the ingredients you need in our online shop.

Preparation time

10 min.

Preparation time

20 min.

Baking time

10 min.

Decoration time

30 min.

Sugar dough or shortcrust pastry - Which is better?

In principle, both the sugar and the shortcrust pastry are perfectly suitable as a base for Carac. The difference between the doughs is that the sugar dough has more sugar and less butter, which makes it more stable and easier to line the tart tin. Furthermore, it hardens more after baking than the shortcrust pastry. So if you are still a little unsure about lining tart tins, we recommend making the sugar dough. The advantage of shortcrust pastry is simply that it is not quite as hard after baking and melts more easily on the tongue. However, lining the tart moulds is a bit more tedious.

Variation 1: Sugar dough - standard and chocolate

Sugar dough standard

80 g Butter

120 g granulated sugar

50 g whole egg

200 g White flour

1/4 tsp. vanilla seeds

Sugar dough chocolate

80 g Butter

120 g granulated sugar

50 g whole egg

180 g White flour

20 g cocoa powder

1/4 tsp. vanilla seeds

Variation 2: Shortcrust pastry - standard and chocolate

Shortcrust standard

130 g butter

70g icing sugar

30 g whole egg

200 g White flour

1/4 tsp. vanilla seeds

Shortcrust chocolate

130 g butter

70g icing sugar

30 g whole egg

180 g White flour

20 g cocoa powder

1/4 tsp. vanilla seeds

This is how it works: The production

The process is identical for all dough versions. The recipe is sufficient for approx. 10 tart bases à 8 cm Ǿ

  • Cream the butter (room temperature) together with the sugar in a bowl.
  • Add the eggs (beaten) to the mixture and stir briefly.
  • Finally, add the dry ingredients and quickly knead into a dough.
  • Wrap the dough in cling film and place in the fridge for approx. 20 minutes or in the freezer for 10 minutes.
  • Divide the chilled dough in half, return one half to the fridge and knead the second part briefly by hand so that it becomes dough
  • briefly by hand to make it smooth.
  • Now roll out the dough to 3 mm thickness using rolling pins and a little flour.
  • Grease the (perforated) tart tins with softened butter and dust with flour.
  • Cut out the bases with the mould and place them on a baking tray lined with baking paper using a spatula.
  • Now take the second part of the dough from the fridge, knead it briefly and roll it out to a thickness of 3 mm.
  • Now remove the rolling pins and roll the dough again with a little pressure until it reaches a thickness of about 2 mm.
  • For a perfect, even edge, use a pastry cutter.
  • Line the tins cleanly and bake blind at 160 °Cconvection oven for approx. 10 minutes.
  • After baking, leave to cool on a cooling rack.
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Ganache - A true chocolate delight

Ingredients:

150 g whole cream

25 g butter

300 g dark couverture

This is how it works: The preparation

  • Bring the whole cream and butter to the boil in a pan.
  • Weigh out the couverture in a separate bowl.
  • Pour the hot butter and cream mixture over the couverture and leave to stand for a short time.
  • Now mix everything together with a whisk until you have a homogeneous mixture.
  • Pour the finished ganache into a piping bag and fill the cooled moulds to about 3 mm below the rim.

Fondant icing

Syrup recipe:

30 g water

60 g granulated sugar

  • In a pan, bring the water and sugar to the boil to make a syrup, boil for about 1 min and then remove from the heat.

For the decoration:

approx. 400 g melted fondant

1 pinch of food colouring

approx. 100 g tempered dark couverture

Various rolled fondants for the flowers

  • Heat the fondant in a pan over a low heat.
  • Now add 2-3 tbsp of the syrup to the fondant .
  • Do not heat the mixture to more than 40 °C, otherwise the coating will lose its shine!
  • Now add a pinch of the food colouring of your choice to the mixture and stir well so that the whole fondant is nicely coloured uniformly.
  • Put some of it into a piping bag and fill the last 3 mm of the tart moulds filled with ganache.
  • You have to work quickly, as the mixture cools down quite quickly.
  • Now you can colour the rest of the fondant again and repeat the previous step. This way you have two creations with little effort.
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Decoration

You are free to decorate the Carac as you wish. We used different coloured fondant, mixed it with some flower paste and then shaped it with our flower embosser and then brushed the flower with some food powder colour to make it more plastic. Using edible glue and a small pair of tweezers, place 2-3 sugar pearls in the calyx and you have a beautiful and edible decorative flower.

You can also decorate the Carac beautifully with glitter and gold powder. You can also pour the rest of the ganache into a new piping bag with an especially nice nozzle and pipe beautiful dots of ganache onto the icing.

You can also use the stocked couverture to decorate the edges. Simply mix the tempered (important!) couverture with a little rum, whisky or cherry brandy and pipe on the decoration with a nice nozzle.

As you can see, there are no limits to your imagination. There are countless ways to make the dessert a real eye-catcher. We hope you have lots of fun making the dessert and decorating it!

Storage

Dry | Room temperature

Durability

1 month

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Thank you!

Your miniSchoggi team!

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Posted in: Sweet recipes, Chocolate and pralines, Cakes and pastries, Chocolate specialities, Cookies and biscuits, Sweet pastry

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