Save Celebrate the magic of winter with Table d'Hiver Sapin et Flocons, a festive French dessert inspired by the beauty of snowy pines and delicate snowflakes. This elegant treat combines a moist pistachio-almond sponge with a luscious white chocolate mousse, finished with a dusting of coconut flakes that evoke freshly fallen snow. Perfect for holiday gatherings, this dessert brings both taste and visual delight to your table.
Save This dessert is thoughtfully crafted to evoke the spirit of winter while celebrating the classic techniques of French patisserie. Its combination of textures — from the tender sponge to the airy mousse — and the visual appeal makes it an unforgettable finale to any festive meal.
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 beaten to stiff peaks for a light sponge, and be gentle when folding them into the almond mixture to keep the batter airy. When melting white chocolate, use a bain-marie to avoid scorching. Cooling the mousse mixture before folding in cream helps maintain volume and smooth texture. Chilling the finished dessert for the recommended time sets the mousse beautifully for neat serving.
Varianten und Anpassungen
If pistachio flour is unavailable or you prefer a different nutty flavor, substitute with ground hazelnuts. For those requiring gluten-free options, verify all ingredients, especially white chocolate and flavorings, are certified gluten-free. You may also experiment with decorating using different edible snowflake designs or swap rosemary sprigs with mint for a fresh twist.
Serviervorschläge
Present your Table d'Hiver Sapin et Flocons on a festive platter, adorned with extra coconut "snow" and delicate silver pearls to enhance the winter theme. This dessert pairs beautifully with a chilled glass of late-harvest Riesling or effervescent Champagne, complementing the cake's richness and nutty notes.
Save With its delicate balance of nutty sponge, creamy mousse, and festive decorations, Table d'Hiver Sapin et Flocons offers a memorable way to celebrate the season. Whether shared with family or friends, this dessert captures the essence of winter’s beauty while indulging your senses.
Recipe FAQ
- → What type of nuts are used in the sponge?
The sponge combines ground almonds and pistachio flour for a rich, nutty flavor and tender crumb.
- → How is the white chocolate mousse stabilized?
Gelatin is soaked and dissolved into the warm egg and cream mixture, helping the mousse set firmly after chilling.
- → Can I substitute the pistachio flour?
Yes, ground hazelnuts can be used instead of pistachio flour for a slightly different nutty profile.
- → How should the dessert be decorated for the best presentation?
Use shredded coconut to mimic snow, white chocolate shavings for texture, and optionally silver pearls or rosemary sprigs to evoke winter foliage.
- → What is the ideal serving temperature?
This dessert is best served well chilled after at least 45 minutes in the refrigerator to maintain mousse stability and fresh flavors.