CakeChristmas
CakeChristmas
Small golden and fluted spritz cups, each closed by a flat disc of dark chocolate. A disc is placed next to it and reveals a small hollow filled with red jam, with a full biscuit background.
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Sets to reveal / Cookies & cupcakes

Spritz cups with discs to lift

A recipe by CakeChristmas / Updated on 30 October 2026.

Spirals of biscuit form small cups topped with jam and closed with chocolate.

12 small spritz cups of 5 cm / Butter paste poached on the fluted sleeve

12Indicative portions
40 minPreparation
40 minBaking
1 hour 30 minutesRest & Cooling
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Dessert in this mood

The spritz are poached in solid bottoms with a low rim; a chocolate disc rests on this rim and hides the jam.

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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 twelve tight spirals 5 cm in diameter: the bottom must be full. Add a small turn on the edge to obtain a shallow central hollow, about 3 cm. Spread over two plates and refrigerate for 15 minutes.
  3. Cook 17 to 20 minutes per baking tray at 170 °C. Cool completely. If a hollow has flattened a little, gently press it with the back of a small spoon while the sponge is still warm, without piercing the bottom.
  4. Melt the chocolate. On baking paper, spread twelve discs of 4 cm, about 4 g each, on 2 to 2.5 mm; let take 45 minutes. Turn the rest into small drops to keep apart.
  5. Garnish each pit with about 5 g of jam and then place a disc on the rim of the cookie. Remove a disc in service to reveal the small red trim.

Preserve and Serve

48 hours in the refrigerator once filled; take out 10 minutes before tasting.

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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