CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small crowns of golden and streaked spritz, central hole visible. A single quarter soaked in dark chocolate, with three small red cranberry fragments, everything remains low.
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Cute & Kawaii / Cookies & cupcakes

Spritz Wreaths with Red Berries

A recipe by CakeChristmas / Updated on 30 October 2026.

The spritz is poached in a low ring, a small chocolate part of which holds three cranberry fragments.

24 small serrated wreaths from 5 to 6 cm / Butter paste poached on the fluted sleeve

12Indicative portions
40 minPreparation
28 minBaking
1 hour 30 minutesRest & Cooling
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The spritz is poached in a low ring, a small chocolate part of which holds three cranberry fragments.

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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. Put the dough in a piping bag with 12 mm fluted sleeve. Pipe 24 rings from 5 to 6 cm on the plates, leaving a central hole of 2 cm. Overlay only 5 mm at the ends to weld the crown.
  3. Cook 12 to 14 minutes per baking tray, just to golden edges. Cool on a wire rack.
  4. Melt the chocolate. Dip a small quarter of each cold crown, then lay flat. Chop the cranberries into small pieces and spread three pieces over the chocolate portion of each cookie.
  5. Allow to freeze for 30 to 45 minutes in a cool room before storing.

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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