Pin Celebrate the magic of winter with the Table dHiver Sapin et Flocons, a dessert that brings the serene beauty of snowy pine forests to your table. This elegant French creation features a light pistachio-almond sponge layered with a creamy white chocolate mousse, delicately dusted with shredded coconut to mimic freshly fallen snow. Each bite offers a festive harmony of nutty flavors and luxurious sweetness, making it the perfect centerpiece for holiday gatherings or special occasions when you wish to impress with a touch of seasonal charm.
Pin With moderate preparation time and straightforward techniques, this recipe invites bakers of medium skill to enjoy crafting a visually stunning and delicious dessert. The layering of textures—from the fluffy cake to the creamy mousse and the final snowy decoration—makes for an enchanting eating experience that captures the essence of a peaceful winter landscape.
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 (optional)
Instructions
- 1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2. For the sponge, whisk together ground almonds, pistachio flour, icing sugar, and whole eggs until pale and fluffy.
- 3. In a separate bowl, beat egg whites to soft peaks, gradually adding granulated sugar until stiff peaks form.
- 4. Gently fold the beaten egg whites into the almond mixture, then stir in melted butter.
- 5. Spread the batter evenly on the prepared tray to about 1 cm thickness and bake for 12–14 minutes until lightly golden. Allow to cool completely.
- 6. For the mousse, soak gelatin in cold water for 5 minutes. Melt white chocolate gently using a bain-marie.
- 7. Heat 75 ml of cream with vanilla extract until steaming. Whisk in egg yolks and sugar over low heat until thickened (do not boil), then remove from heat and dissolve the squeezed gelatin in the mixture.
- 8. Combine the gelatin mixture with the melted white chocolate and cool to room temperature.
- 9. Whip the remaining cream to soft peaks and fold gently into the cooled chocolate mixture.
- 10. Cut the cooled sponge cake into pine tree shapes using a cookie cutter or a knife. Arrange on serving plates or a platter.
- 11. Pipe or spoon the white chocolate mousse over each cake piece to create a snow-covered effect. Chill for at least 45 minutes.
- 12. Before serving, sprinkle generously with shredded coconut for a snowy finish, add white chocolate shavings, and decorate with edible silver pearls or rosemary sprigs as desired.
Zusatztipps für die Zubereitung
Take care when folding in the egg whites to maintain the sponge's lightness and volume. Ensure the gelatin is fully dissolved to achieve a smooth mousse texture. For clean pine tree shapes, chill the sponge slightly before cutting if necessary.
Varianten und Anpassungen
You can substitute ground hazelnuts for pistachios in the sponge for a different nutty flavor. To make this recipe gluten-free, verify that all ingredients, particularly the chocolate, are certified gluten-free. Adjust the decoration according to seasonal preferences or dietary needs.
Serviervorschläge
Serve chilled alongside a glass of late-harvest Riesling or Champagne for a refined holiday pairing. The dessert also complements a festive coffee or tea service, bringing a touch of elegance to any winter celebration.
Pin Embodying the tranquility and beauty of a snowy forest, Table dHiver Sapin et Flocons offers not only a delicious treat but also an artistic way to celebrate the season. With each step, enjoy bringing this delicate French dessert to life, perfect for sharing joyous moments with family and friends.
Recipe Questions
- → How do I shape the sponge cake for this dessert?
Cut the cooled sponge cake into pine tree shapes using a cookie cutter or a sharp knife to create a festive look.
- → Can I substitute pistachio flour with another nut flour?
Yes, you can replace pistachio flour with ground hazelnuts for a slightly different but delicious nutty flavor.
- → What is the best way to melt white chocolate for the mousse?
Use a bain-marie (double boiler) to gently melt the white chocolate, preventing it from burning or seizing.
- → How long should the dessert chill before serving?
Allow the dessert to chill for at least 45 minutes to set the mousse and enhance the flavors.
- → Is there a gluten-free option available?
Ensure all ingredients, especially chocolate, are certified gluten-free to make the dessert suitable for gluten-free diets.