CakeChristmas
CakeChristmas
A few fluted spritz rings, visible central hole, half bare golden and half white coconut chocolate, all laid flat.
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Snow & Ice / Cookies & cupcakes

Half-Frosted Spritz Wreaths

A recipe by CakeChristmas / Updated on 30 October 2026.

The dough is poached in fluted rings open in the center; a white half with coconut contrasts with the golden semicircle.

24 rings of 6 cm / Butter paste poached with star piping tip

12Indicative portions
30 minPreparation
28 minBaking
1 h 15Rest & Cooling
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Dessert in this mood

The dough is poached in fluted rings open in the center; a white half with coconut contrasts with the golden semicircle.

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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. Pipe 24 rings of 6 cm keeping a hole of 3 to 3.5 cm before cooking to take into account the relaxation; connect the ends without superimposing a large thickness. Spread on two plates.
  3. Cook 12 to 14 minutes per baking tray, just to golden edges. Cool on a wire rack. Cool 30 minutes before chocolate.
  4. Gently melt the white chocolate. Soak half of each cold ring, let it flow and then sprinkle this half with a little coconut. Lay flat on paper.
  5. Let crystallize for 45 minutes in a cool room. Keep holes free; no hanging decor.

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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