Carac

Instructions

1. Make the shortcrust: rub the cold butter with the flour and icing sugar until it looks like sand, then add the egg and quickly bring it together into a dough.
2. Chill the dough for 30 minutes, then roll it out to 3 mm thick and cut out diamonds.
3. Bake the diamonds at 180 °C for 12 to 15 minutes, until golden. Leave to cool.
4. Make the ganache: bring the cream to a simmer, pour it over the chopped chocolate off the heat and stir until smooth. Let it thicken for 20 minutes.
5. Spread the ganache over the cooled pastry bases in an even layer, then chill for 20 minutes to firm up.
6. Make the fondant: mix the icing sugar with the water (and glucose) until smooth and runny, warming it gently in a bain-marie if needed.
7. Coat each carac with fondant and let it set for a few minutes before serving.