CakeChristmas
CakeChristmas
Long blonde bars of fluted spritz, fully bare on the top, an inverted bar shows a fine insole of dark chocolate; no shape of W.
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Chic & Elegant / Cookies & cupcakes

Long Spritz Bars with Chocolate Bases

A recipe by CakeChristmas / Updated on 30 October 2026.

The dough is poached in straight fluted bars; only their underside is chocolatey. The biscuit streaks remain fully visible.

24 bars of 8 x 2 cm approximately; 12 servings / The dough is poached in straight fluted bars; only their underside is chocolatey. The biscuit streaks remain fully visible.

12Indicative portions
35 minPreparation
28 minBaking
1 h 15Rest & Cooling
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The dough is poached in straight fluted bars; only their underside is chocolatey. The biscuit streaks remain fully visible.

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Original quantity: 12 servings.

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Preparation

  1. Whisk very soft butter with icing sugar, egg white, vanilla and salt. Stir in flour without working long. Heat to 170 °C.
  2. Pipe 24 bars of 8 cm with two jointing dough lines per bar. Space 3 cm on two plates. Spread the dough regularly; a few small surplus bars can be cooked separately.
  3. Cook one baking tray at a time for 12 to 14 minutes, to blond edges. Cool completely on rack.
  4. Melt the chocolate in a soft bain-marie. With a small spatula, spread a thin layer on the single bottom flat side of each bar. Place chocolate side up on paper.
  5. Let crystallize for 45 minutes in the cool, then return. Serve in spaced lines, a single inverted bar showing the black sole.

Preserve and Serve

5 days in hermetic box in the cool and dry.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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