Swiss Carac: A Jewel of Swiss Pastry Tradition
Among the many delights in Swiss patisserie, the Carac shines as a vibrant and unique treat. With its eye-catching green glaze and luscious chocolate filling, this petite tart has won the hearts of dessert enthusiasts throughout Switzerland. Beyond its visual appeal, the Carac holds significant cultural and historical importance.
A Sweet Legacy in Swiss Tradition
The Carac dates back to early 20th-century Switzerland, where it was crafted by skilled confectioners inspired by the nation’s dedication to precision and quality. Its striking green color and glossy finish exemplify the meticulous artistry of Swiss pastry-making. Over time, the Carac has come to symbolize Swiss culinary excellence, blending tradition with creativity.
The Perfect Balance of Flavor and Elegance
A Carac features a delicate shortcrust pastry base, filled with creamy chocolate ganache, and topped with a thin layer of bright green fondant. At its center, a single chocolate button adds a playful touch. The tart harmoniously combines the richness of chocolate with the subtle sweetness of the glaze, offering a balanced and indulgent flavor experience.
A Culinary Gem of Switzerland
Particularly popular in French-speaking Switzerland, the Carac is a staple in local bakeries and patisseries. It is often enjoyed during coffee breaks, festive gatherings, or as a special treat after a meal. Its striking design and luxurious taste make it a favorite for both everyday indulgence and special occasions.
Carac in Modern Times
Today, the Carac remains a beloved symbol of Swiss dessert culture. While the classic recipe is still favored, modern variations have emerged. Some bakers experiment with flavors like white chocolate or citrus-infused fillings, while others create miniature versions perfect for sharing. Despite these innovations, the essence of the Carac—a dessert that delights both the palate and the eyes—remains unchanged.
An Icon of Swiss Confectionery
The Carac’s popularity extends beyond Switzerland, attracting international pastry enthusiasts and travelers. Its unique appearance and exquisite flavor make it a memorable experience for those exploring Swiss cuisine.
A Sweet Reflection of Swiss Heritage
The Swiss Carac is more than just a dessert; it embodies Switzerland’s rich culinary heritage and commitment to excellence. From its origins in Swiss patisseries to its status as a modern-day classic, the Carac represents the artistry, tradition, and innovation that define Swiss culture. Whether enjoyed in a charming bakery or recreated at home, this vibrant tart offers a true taste of Switzerland.
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Swiss Carac
Ingredients
For the pastry:
For ganache:
For Fondant Coating:
Instructions
The dough:
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Preheat the oven to 160°C fan-forced.
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Cream the softened butter and sugar together until lighter and fluffier. Use a stand mixer or hand mixer for this. Add the beaten egg and briefly mix it in.
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Add the dry ingredients, mix briefly, transfer the mixture to a work surface, and quickly knead it by hand to form a dough.
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Wrap the dough for the Carac in cling film and refrigerate for about 20 minutes or freeze for about 10 minutes.
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Halve the chilled dough, return one half to the refrigerator, and briefly knead the other half by hand until smooth. Now roll out the dough on a floured work surface to a thickness of 3 mm. Rolling pins are best for this.
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Grease and flour the (perforated) tartlet tins, then cut out the bases using the tins and place them onto a baking sheet lined with parchment paper using a spatula. Now take the second part of the dough from the refrigerator, knead it briefly as well, and roll it out to a thickness of 3 mm.
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Remove the rolling pins and roll over the dough again with light pressure until it reaches a thickness of approximately 2 mm. For a perfectly even edge, it's best to use a pastry cutter.
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Line the tart tins neatly and blind bake at 160°C (325°F) for about 10 minutes. Place a small piece of baking paper in the tart shell and fill it with baking beans or pastry bags.
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Leave to cool on a wire rack after baking.
The ganache:
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Heat the heavy cream and butter together in a pan. Weigh the chocolate into a separate bowl. Then pour the hot butter-cream mixture over the chocolate and let it set briefly.
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Now you need to stir well with a whisk until a homogeneous mixture forms. Transfer the finished ganache to a piping bag and fill the cooled molds to about 3 mm below the rim. Refrigerate the Carac for 30 minutes to allow the ganache to set. Alternatively, you can leave it at room temperature for about 2 hours.
Coating:
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First, make a simple syrup. To do this, boil the water and granulated sugar together and let the mixture boil for about 1 minute. Then remove from the heat.
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Pour the fondant into a pan and heat it over low heat. Now add 2-3 tablespoons of the syrup. Important – do not heat the mixture above 40°C, otherwise the coating will lose its shine! It's best to use a thermometer for this.
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Now add a pinch of your chosen food coloring (ProGel) and stir well until the fondant is evenly colored. Traditionally, green is used for classic Carac, but you can give your Carac any color you like.
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Place some of the melted fondant into a piping bag and fill the last 3 mm of the ganache-filled caracal. You need to work quickly, as the fondant cools down quite rapidly. Now you can recolor the remaining fondant and repeat the previous step. This way, you have two creations with minimal effort.
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Traditionally, only a dab of tempered dark chocolate is placed on the green surface.
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Your traditional Carac is ready. Bon Appetit!
No chocolate???? No food coloring????