French Carac Pastries

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 large eggs 2 large eggs
• 7 ounces (200g) dark chocolate, chopped 7 ounces (200g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar or cocoa powder, for dusting Powdered sugar or cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 26g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold cubed butter, and granulated sugar. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add one egg to the mixture and mix until the dough starts to come together. If needed, add a tablespoon of cold water to help bind the dough.
3. 3.
   Transfer the dough onto a lightly floured surface and knead it gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. 4.
   In the meantime, prepare the chocolate filling. Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir the mixture until the chocolate is completely melted and smooth. Stir in the vanilla extract. Allow the filling to cool slightly.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Roll out the chilled dough into a rectangle about 1/4 inch thick. Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, tightly roll the dough into a log. Cut the log into slices about 1 inch thick.
8. 8.
   Place the slices on the prepared baking sheet, leaving some space between them. Bake for 15-20 minutes, or until the pastries are golden brown.
9. 9.
   Remove the pastries from the oven and let them cool on a wire rack. Dust with powdered sugar or cocoa powder before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed before incorporating it into the dough. This will help create a flaky texture in the pastry.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.
• Heavy cream — Use full-fat heavy cream for the chocolate filling to achieve a creamy and smooth texture.
• Vanilla extract — Opt for pure vanilla extract to enhance the flavor of the chocolate filling.
• Powdered sugar or cocoa powder — Dust the pastries with powdered sugar or cocoa powder just before serving to add a touch of sweetness and elegance.

Tips & Tricks

• For an extra flavor boost, you can add a pinch of cinnamon or a splash of orange zest to the chocolate filling.
• To achieve a perfectly flaky pastry, make sure to keep the dough and butter cold throughout the preparation process.
• If you prefer a sweeter filling, you can add a tablespoon of powdered sugar to the chocolate filling mixture.
• Serve the Carac pastries warm with a scoop of vanilla ice cream for a delightful dessert experience.
• These pastries can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Carac pastries as a delightful dessert or a sweet treat with a cup of coffee or tea. They are best enjoyed warm, allowing the chocolate filling to slightly melt and create a heavenly experience for your taste buds.

Presentation advice

Arrange the Carac pastries on a beautiful serving platter, dusted with powdered sugar or cocoa powder. You can also garnish them with a sprig of fresh mint or a drizzle of melted chocolate for an elegant touch.