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Rye-Chocolate Kyivska Zorya (Ukrainian Stars) with Tempered Ganache Shell

Luxurious rye-spiced sandwich cookies, layered with silky chocolate-rye ganache and enrobed in tempered dark chocolate for a comforting winter treat.

Total: 18 hours
Difficulty: Advanced
Serves: 24
Ukrainian Winter Chocolate Rye Comfort Advanced winter emulsification time-intensive

What Makes This Special

These Rye-Chocolate Kyivska Zorya cookies are inspired by wintery Ukrainian baking traditions and the iconic Zorya (“Stars”) pastry shape. They feature earthy, robust rye flour—a staple grain with a distinctly nutty, slightly tangy flavor—layered into a tender, spiced cookie. The filling is a rich, rye-thickened chocolate ganache, providing a unique creaminess and depth. Each sandwich is enrobed in tempered dark chocolate, adding an irresistible crack and sheen. This cookie is comforting, festive, and perfect for advanced bakers seeking to master emulsification and tempering techniques.

Ingredients

The soul of this recipe is rye flour, which brings complexity, moisture, and a malty aroma to both cookie and ganache. Pure dark chocolate and warming spices create a rich winter comfort, while sour cream and butter yield tenderness. Mastering the emulsification in the ganache and tempering the chocolate shell will elevate your pastry technique.

  • Rye flour: The heart of the recipe; its unique flavor and texture set these cookies apart.
  • All-purpose flour: Adds structure and balances the density of rye.
  • Butter: For flavor and tender crumb.
  • Brown + granulated sugar: For moisture, caramel notes, and structure.
  • Egg & sour cream: Together, they bind and soften the dough.
  • Spices & vanilla: For warmth and depth.

For the Ganache Filling

  • Dark chocolate & heavy cream: Classic ganache foundation.
  • Rye flour: Gently thickens, adding earthy flavor and a luscious mouthfeel.
  • Butter: For silkiness.

For the Chocolate Shell

  • Couverture dark chocolate: Recommended for perfect snap and shine.
  • Flaky salt: A sophisticated, flavor-bright finishing touch.

Instructions

  1. Sift together 200g rye flour, 120g all-purpose flour, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  2. In a stand mixer fitted with paddle, cream 180g butter, 110g light brown sugar, and 45g granulated sugar on medium speed for 3–5 minutes until pale and fluffy. Emulsification starts here: properly creaming incorporates air and evenly disperses fat for even texture.
  3. Scrape bowl. Add 1 egg, mixing until fully incorporated. Add 40g sour cream and 1 tsp vanilla paste; mix until smooth and silky. If the mixture looks curdled, keep mixing—it will come together as the fat and liquid emulsify.
  4. Reduce speed to low. Gradually add sifted dry ingredients, mixing just until dough forms and is homogeneous.
  5. Divide dough into 2 discs, wrap in plastic, and chill overnight (at least 8 hours). Resting hydrates the rye and develops structure and flavor.

Step 2: Prepare the Rye-Chocolate Ganache (Day 1)

  1. In a small saucepan over medium-low, heat 60g heavy cream until steaming but not boiling.
  2. Place 60g chopped chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit 1 minute.
  3. Meanwhile, sift 30g rye flour into the bowl.
  4. With a rubber spatula, begin stirring from the center, gently pulling the mixture outward in concentric circles. This slow process creates a smooth emulsion: the mixture should look glossy and unified. Add 25g butter and continue stirring until melted and fully emulsified.
  5. If the ganache looks grainy or broken, switch to a whisk and gently blend until smooth. The rye flour will help stabilize the emulsion as it cools.
  6. Cover with plastic wrap pressed directly to surface and chill overnight to firm up.

Step 3: Bake the Rye Cookies (Day 2)

  1. Preheat oven to 170°C (fan 155°C). Line baking sheets with parchment.
  2. On a lightly floured surface, roll out one dough disc to 5mm thickness. Keep the other chilled.
  3. Cut out cookies with a star-shaped (or round) 5cm cutter. Re-roll scraps once. Place cookies 2cm apart on sheets.
  4. Chill cut cookies 15 minutes (prevents spreading), then bake 9–11 minutes until set and just turning golden at edges.
  5. Cool on sheet 5 minutes, then transfer to rack. Repeat with remaining dough.

Step 4: Fill the Cookies

  1. Let cookies cool completely.
  2. Remove ganache from the fridge and let soften 10–15 minutes, then beat lightly with spatula until pipeable/spreadable.
  3. Pair cookies by size. Pipe or spoon 1 heaping teaspoon ganache onto half the cookies. Sandwich with remaining cookies, pressing gently to spread filling to the edges.
  4. Chill sandwiched cookies at least 45 minutes to firm before enrobing.

Step 5: Temper and Enrobe with Dark Chocolate

  1. Chop 200g couverture chocolate finely. Set 135g in a heatproof bowl; reserve 65g.
  2. Melt 135g chocolate over a double boiler or in short bursts in microwave (max 45°C). Remove from heat.
  3. Add reserved 65g chocolate and stir until melted and cooled to 31°C (use thermometer). This is the tempering process—proper tempering gives chocolate its glossy finish and snap.
  4. Using a fork or dipping tool, dip each chilled cookie sandwich into tempered chocolate, letting excess drip off. Place on parchment. Sprinkle with flaky salt before chocolate sets.
  5. Allow to set at cool room temperature or refrigerate briefly.

Pro Tips

  • Emulsification Mastery: For ganache, always add cream gradually and stir gently from the center outwards. A rubber spatula is best—avoid whisking too vigorously, which can break the emulsion.
  • Rye Flour Handling: Rye is lower in gluten and can absorb more moisture—don’t rush the rest or skip overnight chilling; it ensures the right tenderness and prevents spreading.
  • Tempering Chocolate: Use a quality digital thermometer. Work quickly and keep water away from chocolate to avoid seizing.

Troubleshooting

Ganache looks oily or separated? Gently warm over a water bath and whisk in a tablespoon of warm cream until smooth. The rye starch should help bring it back together.

Cookies spreading too much? Be sure dough is well-chilled before cutting and baking; too-warm dough or insufficient chilling leads to flat cookies.

Variations

  • Citrus & Rye: Add 2 tsp finely grated orange zest to the cookie dough for a fresh, wintery aroma.
  • Spiced Honey-Rye: Replace 40g sugar with 40g wildflower honey and increase spices for a deeper, heartier profile.
  • Walnut Crunch: Roll dough edges in finely chopped toasted walnuts before baking for added texture and flavor.

Storage

Store cookies in an airtight container at cool room temperature for up to 5 days. For longer storage, refrigerate up to 10 days (bring to room temp before serving for best flavor and texture). Cookies can be frozen (pre- or post-enrobing) for up to 1 month.

Enjoy the deep flavor, comforting texture, and beautiful presentation of these winter rye-chocolate stars—a true taste of Ukrainian festive baking!