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Carac recipe

21 Liked
1 Comment
★★★★★ (5.0)
 

Carac Reloaded - Production of the Swiss classic

Who doesn't know them? The little round shortcrust tartlets filled with dark ganache, covered in green fondant icing and with a chocolate dot in the centre. This is what the traditional Carac looks like, as we know and love it. However, we thought that this delicious pastry could be made even more beautiful. In this blog post, we will therefore show you how to make your very own personalised carac and, above all, how to decorate them so beautifully. You will often find these biscuits with a diameter of approx. 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 this classic biscuit and explain in detail how to make them. Of course, you will find all the ingredients you need to make the Carac in our online shop.

Most important key data

Quantity: 10 pieces

Baking time: approx. 10 minutes

Difficulty level: Medium

Shelf life: 1 month

Shortcrust pastry

Butter | soft130 g
Icing sugar70 g
Whole egg30 g
White flour200 g
Vanilla seeds1/4 TSP. VANILLA SEEDS

Ganache

Whole cream150 g
Butter25 g
Couverture | dark300 g

Fondant coating

Water30 g
Granulated sugar60 g
Melting fondant400 g
Food colouring1 msp.
Couverture | dark, tempered100 g

Sugar dough or shortcrust pastry - which is better?

In principle, both the sugar dough and the shortcrust pastry are ideally suited as a base for carac. The difference between the two doughs is that the sugar dough has a higher sugar content and a lower butter content. This makes it more stable and easier to line the tart tin. Furthermore, the sugar dough hardens more after baking than the shortcrust pastry. So if you are still a little unsure about lining tart moulds, we recommend making sugar dough for your Carac. The advantage of shortcrust pastry is that it is not quite as hard after baking and is easier on the tongue. On the other hand, lining the tart moulds is a little more tedious. But this little extra effort is worth it if you want a perfect carac.

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 Vanilla seeds

Shortcrust pastry - Chocolate

130 g butter

70 g icing sugar

30 g whole egg

180 g white flour

20 g cocoa powder

1/4 TSP. Vanilla seeds

Making the shortcrust pastry for the Carac

The process is identical for all dough variants. The recipe is sufficient for approx. 10 bases of 8 cm each Ǿ

Preheat the oven to 160 ºC fan.

Beat the softened butter with the sugar until the mixture becomes lighter in colour and fluffier. Use a food processor or hand mixer for this. Then add the whole egg (beaten egg) and stir in briefly. Then add the dry ingredients, stir in briefly, transfer to the work surface and knead quickly by hand to form a dough. Wrap the dough for the carac in cling film and place it in the fridge for approx. 20 minutes or in the freezer for approx. 10 minutes.

Divide the chilled dough in half, put one half back in the fridge and knead the other half briefly by hand until the dough becomes smooth. Now roll out the dough on a floured work surface to a thickness of 3 mm. This is best done with the help of rolling pins.

Grease and flour the (perforated) tart moulds, then 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 out of the fridge, knead it briefly and roll it out to a thickness of 3 mm.

Remove the rolling pins and roll over the dough again with little pressure until it reaches a thickness of approx. 2 mm. For a perfect, even edge, it is best to use a pastry cutter.

Line the moulds cleanly and bake blind for approx. 10 minutes at 160 °C fan oven. To do this, place a small piece of baking paper in the tart and fill it with blind baking pearls.

Once baked, leave to cool on a cake rack.

Making the ganache

Boil the full cream with the butter in a pan. Weigh out the couverture in a separate bowl. Then pour the hot butter and cream mixture over the couverture and leave everything to stand briefly.

Now stir well with a whisk until the mixture is homogeneous. Pour the finished ganache into a piping bag and fill the cooled moulds to approx. 3 mm below the rim. Place the carac in the fridge for 30 minutes to allow the ganache to set. Alternatively, you can leave them at room temperature for approx. 2 hours.

Fondant coating

Firstly, make a simple syrup. To do this, boil the water with the granulated sugar and allow the mixture to boil for approx. 1 minute. Then remove from the heat.

Place the melting fondant in a pan and heat over a low heat. Now add 2-3 tbsp of the syrup. Important - Do not heat the mixture above 40 ºC, otherwise the coating will lose its lustre! It is best to use a thermometer for this.

Now add a pinch of the food colouring (ProGel) of your choice and stir in well until the fondant is uniformly coloured. Traditionally, green colouring is used for classic carac, but you can give your carac any colour you like.

Pour some of the fondant into a piping bag and fill the last 3 mm of the ganache-filled carac. You need to work quickly here, as the mixture cools quite quickly. Now you can recolour the remaining fondant and repeat the previous step. This gives you two creations with little effort.

Traditionally, only a dab of tempered dark couverture is added to the green surface. However, we have listed further decoration options below.

Decoration

You can let your imagination run wild when decorating the Carac. We used different coloured fondant, mixed it with some flower paste and then shaped it nicely with our flower embosser and then brushed the flower with some food powder paint to make it a little more three-dimensional. 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 that looks perfect on the surface of your Carac.

The Carac can also be beautifully decorated with a little glitter and gold powder. You can also transfer the remaining ganache to a new piping bag with a particularly pretty nozzle and then pipe beautiful dots of ganache onto the icing.

Another thing you can do is to use the couverture that has been cut off to decorate the edges of your Carac. To do this, simply mix tempered (important!) couverture with a little rum, whisky or kirsch and pipe the decoration on using a nice nozzle. As you can see, there are no limits to your imagination. There are countless ways to turn your Carac into a real eye-catcher. We hope you have lots of fun making and decorating them!

Storage & shelf life

The carac will keep for up to a month at room temperature in a cake box. But of course it is best fresh.

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Nutrition declaration per 100 g

Energy value in kJ: 1822 kJ | Energy value in kcal: 436 kcal | Fat: 21 g, of which saturates: 13 g | Carbohydrates: 56 g, of which sugars: 41 g | Protein: 4 g | Salt: 0.033 g

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

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Comments

  • ein Genuss
    By: Marianne F. On 2025-02-11
    Rating:
    ★★★★★ (5.0)

    Das Carac-Rezept ist ein Genuss! Der Teig und die schokoladige Füllung harmonieren perfekt. Einfach köstlich!

    Replied by: Thomas Ramseier On 2025-02-11 Herzlichen Dank für die Rückmeldung, dies freut uns sehr! Süsse Grüsse Dein miniSchoggi-Team

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