Pin It Celebrate the magic of winter with Table dHiver Sapin et Flocons, a French dessert that transforms the snowy pine forest into a delightful treat. This festive creation layers a pistachio-almond sponge with a silky white chocolate mousse, all finished with delicate coconut flakes that mimic fresh snow. A perfect centerpiece for holiday gatherings, this dessert captures the essence of the season in every bite.
Pin It This dessert is not only a feast for the eyes but also a delight for the palate. The tender pistachio and almond sponge balances perfectly with the luscious mousse, and the coconut flakes add a delicate texture reminiscent of fresh snow. Its French origins bring a sophisticated touch to any winter menu.
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 to 180°C (350°F) and line a baking tray with parchment paper.
- 2. For the sponge, whisk 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.
- 4. Gently fold the egg whites into the almond mixture. Stir in melted butter.
- 5. Spread the batter on the prepared tray (about 1 cm thick) and bake for 12–14 minutes until lightly golden. Let cool completely.
- 6. For the mousse, soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
- 7. 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 melted white chocolate, then let cool to room temperature.
- 9. Whip remaining cream to soft peaks. Fold gently into the cooled chocolate mixture.
- 10. Cut sponge cake into pine tree shapes using a cookie cutter or knife. Place on serving plates or a platter.
- 11. Pipe or spoon white chocolate mousse over each cake piece, creating a snow-covered effect. Chill for at least 45 minutes.
- 12. Before serving, sprinkle generously with shredded coconut for snow, add shavings, and decorate with silver pearls or rosemary as desired.
Zusatztipps für die Zubereitung
Ensure the egg whites are whipped to the correct stiffness for a light sponge, and fold gently to maintain airiness. When melting the white chocolate, keep the temperature low to avoid seizing. Allow the mousse mixture to cool completely before folding in the whipped cream to maintain its silky texture. Using a cookie cutter for shaping adds charm but can be done freehand for a rustic look.
Varianten und Anpassungen
You can substitute ground hazelnuts for pistachios to bring a different nutty flavor. For those requiring gluten-free options, certify all ingredients, especially the chocolate, as gluten-free. The decoration can be adapted by adding edible gold leaf or crushed nuts for extra texture and visual appeal.
Serviervorschläge
Present these pine-shaped desserts on a beautiful platter dusted with powdered sugar for a snowy effect. Pair with a late-harvest Riesling or Champagne to complement the creamy and nutty flavors. Garnish with fresh rosemary sprigs to evoke a pine forest ambiance.
Pin It With its enchanting presentation and sublime flavors, Table dHiver Sapin et Flocons is a dessert that embodies the spirit of winter celebrations. Enjoy creating this French delicacy and sharing the warmth of the season with your loved ones.
Recipe Questions & Answers
- → What ingredients create the sponge base?
The sponge is made from ground almonds, pistachio flour, icing sugar, eggs, and melted butter, giving it a nutty and tender texture.
- → How is the white chocolate mousse prepared?
White chocolate is melted and combined with gelatin, whipped cream, egg yolks, sugar, and vanilla. The mixture is chilled and folded with whipped cream for a light mousse.
- → Can I substitute pistachio flour in the sponge?
Yes, ground hazelnuts can replace pistachio flour to maintain a similar nutty flavor and texture.
- → What is the purpose of chilling the dessert?
Chilling allows the mousse to set properly and the flavors to blend, resulting in a creamy and stable texture.
- → How are the pine shapes created?
The sponge is cut into pine tree shapes using a cookie cutter or a knife to enhance the festive presentation.
- → Are there any allergen considerations?
This dessert contains eggs, dairy, and tree nuts. Check ingredients for gluten contamination if needed.