CakeChristmas
CakeChristmas
Part of the portions: golden and striated spritz sticks, assembled into double cookies. A sandwich shared across shows a thick line of dark ganache between two layers of buttered sponge.
Suggestion for presentation

Cakes with surprises / Cookies & cupcakes

Spritz Sticks with Hidden Ganache

A recipe by CakeChristmas / Updated on 30 October 2026.

Two elongated striped cookies surround a soft ribbon of chocolate ganache, discreet from the outside.

12 7 cm long spritz sandwiches / Butter paste poached on the fluted sleeve

12Indicative portions
35 minPreparation
28 minBaking
1 hour 45 minutesRest & Cooling
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The spritz paste is poached into wide sticks, then assembled in pairs around a central line of ganache.

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Original quantity: 12 servings.

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Preparation

  1. Preheat to 170°C. Whisk the butter until creamy, add icing sugar, white, vanilla and salt. Stir in flour without working long.
  2. With a 12 mm star piping tip, piping bag 24 sticks 7 cm long and about 2 cm wide. Pipe two very close strokes per stick if necessary for sufficient width. Spread on two plates.
  3. Cook 12 to 14 minutes per baking tray at 170°C, then cool on a rack. Heat the cream to a simmer and pour it three times over the 100 g of chopped chocolate; mix and let thicken for 45 minutes.
  4. Turn over 12 cookies. Pipe in the center of each about 12 g of ganache, on 5 cm long, leaving 5 mm free on the sides. Lay the other twelve cookies, streaks up, and squeeze gently.
  5. Allow to take 1 hour in the refrigerator. Cut a sandwich across to reveal the chocolate line; the surplus ganache is kept in the refrigerator to serve next to it.

Preserve and Serve

3 days in box refrigerator; take out 15 minutes before serving.

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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