Table dHiver Sapin Flocons (Print Version)

Festive winter dessert with pistachio sponge, white chocolate mousse, and coconut flakes.

# Components:

→ Sponge Cake

01 - 2.1 oz ground almonds
02 - 1.4 oz pistachio flour
03 - 3.5 oz icing sugar
04 - 3 large whole eggs
05 - 2 large egg whites
06 - 1 oz granulated sugar
07 - 1.4 oz unsalted butter, melted

→ White Chocolate Mousse

08 - 7 oz white chocolate, chopped
09 - 8.5 fl oz heavy cream, chilled
10 - 2 large egg yolks
11 - 0.9 oz granulated sugar
12 - 3 sheets gelatin or 0.21 oz powdered gelatin
13 - 1 tsp vanilla extract

→ Decoration

14 - 1.8 oz unsweetened shredded coconut
15 - 1.8 oz white chocolate shavings
16 - Edible silver pearls or sugar snowflakes (optional)
17 - Fresh rosemary sprigs (optional)

# Directions:

01 - Preheat oven to 350°F and line a baking tray with parchment paper.
02 - Whisk ground almonds, pistachio flour, icing sugar, and whole eggs together until pale and fluffy.
03 - In a separate bowl, beat egg whites to soft peaks, gradually adding granulated sugar until stiff.
04 - Gently fold the egg whites into the almond mixture, then stir in melted butter.
05 - Spread batter evenly on prepared tray about 0.4 inches thick and bake for 12 to 14 minutes until lightly golden; let cool completely.
06 - Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
07 - Heat 2.5 fl oz cream with vanilla until steaming, whisk in egg yolks and sugar over low heat until thickened without boiling. Remove from heat and dissolve squeezed gelatin in mixture.
08 - Mix the custard with melted white chocolate and allow to cool to room temperature.
09 - Whip remaining 6 fl oz cream to soft peaks and fold gently into cooled chocolate mixture.
10 - Cut sponge cake into pine tree shapes using cookie cutter or knife and arrange on serving plates or platter.
11 - Pipe or spoon white chocolate mousse over each sponge piece to create a snow-covered effect; refrigerate for at least 45 minutes.
12 - Sprinkle shredded coconut over chilled mousse, add white chocolate shavings, silver pearls or rosemary sprigs as desired before serving.

# Expert Advice:

01 -
  • A unique blend of pistachio and almond flavors in a delicate sponge cake.
  • The smooth white chocolate mousse adds a creamy contrast and festive white color.
  • Coconut flakes and edible decorations provide a whimsical snowy finish.
  • Elegant pine tree shapes make it a stunning centerpiece for winter celebrations.
02 -
  • Use a sharp cookie cutter or a small knife to neatly cut sponge into pine shapes.
  • Chill the mousse mixture before folding to ensure a stable and fluffy texture.
  • If using powdered gelatin, bloom it in cold water to achieve the same gelatinous effect as sheets.
  • Pipe mousse with an offset spatula or clean spoon for even snow coverage.
  • Decorate just before serving to keep coconut flakes fresh and crunchy.
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