Pin It The Table d'Hiver Sapin et Flocons is a charming French dessert that captures the essence of a snowy winter forest. Inspired by pine trees dusted with fresh snow and delicate snowflakes, this festive treat combines the rich, nutty flavors of a pistachio-almond sponge with the silky smoothness of white chocolate mousse. Finished with a generous sprinkle of coconut flakes that mimic soft snow, this delightful dessert brings both elegance and whimsy to your winter gatherings.
Pin It With a moderate difficulty level, this recipe invites you to enjoy the process of creating a visually stunning and delicious dessert. The pine tree-shaped sponge cake pieces serve as a canvas for the luscious mousse, providing a fun and festive activity for bakers to celebrate the season.
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 for pine trees)
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
Take your time folding the egg whites into the sponge batter to maintain its lightness and airiness. When melting the white chocolate, use a gentle bain-marie to prevent graininess. Chilling the assembled dessert adequately ensures the mousse sets perfectly, enhancing both texture and flavor.
Varianten und Anpassungen
You can substitute ground hazelnuts for pistachios if preferred for a different nutty flavor. For those requiring gluten-free options, ensure all ingredients, especially the white chocolate, are certified gluten-free. The decoration allows for flexibility with edible silver pearls or sugar snowflakes, so feel free to personalize according to your taste or available ingredients.
Serviervorschläge
Serve this dessert chilled alongside a glass of late-harvest Riesling or Champagne to balance the sweetness. The festive pine tree shapes and snowy coconut will enchant guests, making it an exquisite centerpiece for your holiday table.
Pin It This recipe invites you to craft a dessert that's as beautiful as it is delicious, perfect for sharing the warmth and wonder of winter with friends and family. Its elegant look and harmonious flavors make it a memorable finale to any festive meal.
Questions About This Recipe
- → How do I prevent the mousse from curdling while heating?
Heat the cream and egg yolk mixture slowly on low heat, stirring constantly, and avoid boiling to keep a smooth texture.
- → Can I substitute pistachio flour with another nut flour?
Yes, ground hazelnuts can be used as a flavorful alternative while maintaining a similar texture.
- → What is the best way to shape the sponge into pine trees?
Use a pine tree-shaped cookie cutter or carefully cut with a knife for uniform shapes.
- → How long should the dessert chill before serving?
Chill at least 45 minutes to allow the mousse to set firmly over the sponge.
- → Are there gluten-free options for this dessert?
Ensure all ingredients, especially white chocolate, are certified gluten-free to suit gluten-sensitive needs.