Save It Embrace the magic of winter with the Table dHiver Sapin et Flocons, a festive dessert that captures the essence of snowy pines and delicate snowflakes. This elegant French creation layers a moist pistachio-almond sponge with a creamy white chocolate mousse, finished with a dusting of coconut flakes to mimic fresh snow. Perfect for a special occasion, it combines texture and flavor in a way that feels truly enchanting.
Save It This dessert not only delights the eyes but also offers a lovely harmony of flavors and textures. The sponge is tender and subtly nutty, while the mousse is smooth and airy. As the coconut flakes settle like freshly fallen snow, the festive spirit truly shines through on every plate.
Ingredients
- Sponge Cake
- 60 g ground almonds
- 40 g pistachio flour
- 100 g icing sugar
- 3 large eggs
- 2 egg whites
- 30 g granulated sugar
- 40 g unsalted butter, melted
- White Chocolate Mousse
- 200 g white chocolate, chopped
- 250 ml heavy cream (chilled)
- 2 egg yolks
- 25 g granulated sugar
- 3 sheets gelatin (or 6 g powdered gelatin)
- 1 tsp vanilla extract
- Decoration
- 50 g shredded coconut (unsweetened)
- 50 g white chocolate shavings
- Edible silver pearls or sugar snowflakes (optional)
- Fresh rosemary sprigs (for pine trees, optional)
Instructions
- 1. Preheat oven
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2. Prepare sponge mixture
- Whisk ground almonds, pistachio flour, icing sugar, and whole eggs until pale and fluffy.
- 3. Beat egg whites
- In a separate bowl, beat egg whites to soft peaks, gradually adding granulated sugar until stiff.
- 4. Fold ingredients
- Gently fold the egg whites into the almond mixture. Stir in melted butter.
- 5. Bake sponge
- Spread the batter on the prepared tray (about 1 cm thick) and bake for 12–14 minutes until lightly golden. Let cool completely.
- 6. Prepare gelatin and chocolate
- Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
- 7. Make custard base
- Heat 75 ml cream with vanilla until steaming, then whisk in egg yolks and sugar over low heat until thickened (do not boil). Remove from heat and dissolve the squeezed gelatin in the mixture.
- 8. Combine with chocolate
- Combine with melted white chocolate, then let cool to room temperature.
- 9. Whip cream and fold
- Whip remaining cream to soft peaks. Fold gently into the cooled chocolate mixture.
- 10. Shape sponge
- Cut sponge cake into pine tree shapes using a cookie cutter or knife. Place on serving plates or a platter.
- 11. Add mousse and chill
- Pipe or spoon white chocolate mousse over each cake piece, creating a snow-covered effect. Chill for at least 45 minutes.
- 12. Decorate
- Before serving, sprinkle generously with shredded coconut for snow, add shavings, and decorate with silver pearls or rosemary as desired.
Zusatztipps für die Zubereitung
Take your time to gently fold the egg whites into the almond mixture to keep the sponge light and airy. When melting the white chocolate, use a low heat water bath to avoid burning. Chilling the mousse-covered sponge pieces thoroughly is key to a clean, snowy appearance and a firm texture.
Varianten und Anpassungen
You can substitute ground hazelnuts for the pistachios to add a different nutty character. For gluten-free needs, ensure all chocolate and ingredients are certified gluten-free. This dessert is vegetarian-friendly as listed.
Serviervorschläge
Serve this elegant dessert with a glass of late-harvest Riesling or Champagne to complement its creamy sweetness and nutty tones. Garnish plates with fresh rosemary sprigs to enhance the pine tree motif and add an aromatic touch.
Save It This Table dHiver Sapin et Flocons dessert invites you to celebrate the beauty of winter through thoughtful ingredients and meticulous preparation. Its charming presentation and harmonious flavors are sure to impress guests and create lasting memories around your holiday table.
Recipe FAQs
- → What ingredients form the sponge base?
The sponge combines ground almonds, pistachio flour, eggs, icing sugar, and melted butter for a nutty, tender texture.
- → How is the white chocolate mousse prepared?
White chocolate is melted and mixed with egg yolks, sugar, vanilla, gelatin, and whipped cream to create a smooth mousse.
- → How can I shape the dessert to resemble pine trees?
Use a pine tree-shaped cookie cutter or carefully carve the cooled sponge into tree shapes for a thematic presentation.
- → What role do coconut flakes play in this dish?
Coconut flakes add a snowy appearance and subtle texture contrast atop the mousse-topped sponge.
- → Can I substitute pistachios with other nuts?
Yes, ground hazelnuts can be used as an alternative to pistachios to vary the flavor profile.