Swiss Carac
Introduction to Swiss Carac
Swiss Carac, an almond-filled pastry, is a treasured part of Switzerland’s culinary tradition, mirroring the nation’s rich history and diverse culture. Originating from the French-speaking parts of Switzerland, this pastry has evolved through centuries, becoming a staple in Swiss cuisine.
The origins of Swiss Carac trace back to the Middle Ages. During this period, Europe's bustling trade routes introduced exotic spices and ingredients into Swiss kitchens. Almonds, crucial for Carac's filling, were among these valuable imports. Initially a luxury for the aristocracy, these almond pastries gradually became a favorite across all
Swiss Carac exemplifies the cultural diversity and influences that have shaped Switzerland. Positioned at Europe’s trade crossroads, the country has absorbed various cultures, languages, and traditions. The French influence on Carac, from its name to its almond content, highlights this blend, while its widespread presence in Swiss bakeries shows the integration of local and international culinary practices.
Modern-Day Enjoyment
Today, Swiss Carac symbolizes celebration and community, often featured at weddings, holidays, and family events. Its enduring popularity stems not only from its delicious taste but also from the nostalgic memories it evokes, recalling shared moments and age-old traditions.
Carac continues to be a favorite among both locals and tourists, embodying Switzerland’s culinary heritage and cultural richness. Whether enjoyed in a cozy café or made from family recipes at home, this dessert remains a timeless emblem of Swiss gastronomy, offering a delicious slice of Switzerland’s cultural mosaic.
Discover Traditional Swiss Recipes Discover Traditional Recipes from Europe- 200 grams flour (all-purpose)
- 100 grams cold butter (diced)
- 1 egg yolk
- 2 tablespoons cold water
- a pinch of salt
- 200 grams ground almonds
- 100 grams sugar
- 1 egg
- 1 teaspoon almond extract
- 2 tablespoons milk
- powdered sugar (for dusting)
- In a large mixing bowl, combine the flour and salt.
- Add the diced butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water. Mix until the dough comes together. If it's too dry, add a little more water, one tablespoon at a time.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In another bowl, mix together the ground almonds, sugar, egg, almond extract, and enough milk to make a thick paste. Set aside.
- Preheat your oven to 180°C (350°F).
- Roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thickness.
- Using a round cutter or glass, cut out circles of dough and gently press them into the cups of a greased mini muffin tin.
- Spoon the almond filling into each pastry shell, filling them about three-quarters full.
- Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the pastry is golden brown and the filling is set.
- Remove from the oven and let the caracs cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the caracs with powdered sugar before serving.
Enjoy this delicious Swiss carac with a cup of coffee or tea. Bon Appetit!
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