Merken Experience the charm of winter with the Table dHiver Sapin et Flocons, a festive dessert inspired by snowy pine trees and delicate snowflakes. This elegant French creation layers a pistachio-almond sponge cake with silky white chocolate mousse, finished with a magical sprinkle of shredded coconut mimicking fresh snow. Perfect for holiday celebrations, it brings both beauty and indulgence to your table.
Merken This dessert not only delights the eyes but also enchants the palate with its harmonious blend of textures and flavors. The pistachio-almond sponge offers a subtle richness, while the smooth white chocolate mousse adds a luscious contrast, making each bite a winter wonderland.
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 and prepare tray
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2. Prepare sponge mixture
- Whisk ground almonds, pistachio flour, icing sugar, and whole eggs until pale and fluffy.
- 3. Beat egg whites
- In a separate bowl, beat egg whites to soft peaks, gradually adding granulated sugar until stiff.
- 4. Fold egg whites and butter
- Gently fold the egg whites into the almond mixture. Stir in melted butter.
- 5. Bake sponge
- Spread the batter on the prepared tray (about 1 cm thick) and bake for 12–14 minutes until lightly golden. Let cool completely.
- 6. Soak gelatin and melt chocolate
- Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
- 7. Prepare egg yolk mixture
- 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 chocolate and mixture
- Combine with melted white chocolate, then let cool to room temperature.
- 9. Whip cream and fold
- Whip remaining cream to soft peaks. Fold gently into the cooled chocolate mixture.
- 10. Shape sponge
- Cut sponge cake into pine tree shapes using a cookie cutter or knife. Place on serving plates or a platter.
- 11. Add mousse and chill
- Pipe or spoon white chocolate mousse over each cake piece, creating a snow-covered effect. Chill for at least 45 minutes.
- 12. Decorate before serving
- 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 sponge batter is evenly spread for consistent baking and use chilled cream to achieve the best mousse texture. When folding egg whites and whipped cream, be gentle to maintain lightness. Chilling the dessert thoroughly helps the mousse set perfectly for the snow-covered appearance.
Varianten und Anpassungen
You can substitute ground hazelnuts for pistachios to vary the nutty flavor. For a gluten-free version, verify that all ingredients—especially the chocolate—are certified gluten-free. This dessert easily adapts to different dietary needs with these simple swaps.
Serviervorschläge
Serve this festive dessert with a glass of late-harvest Riesling or Champagne to complement its sweetness and richness. Garnish plates with fresh rosemary sprigs to enhance the pine tree theme and add a subtle aroma to the presentation.
Merken This Table dHiver Sapin et Flocons dessert brings winter magic to your table with its delicate flavors and festive presentation. Whether for a holiday gathering or a special treat, it promises to impress and delight your guests with every snow-dusted bite.
Antworten auf häufige Fragen
- → Wie forme ich die Tannenbaustücke am besten?
Nachdem der Biskuit ausgekühlt ist, schneiden Sie ihn mit einem Ausstecher oder Messer in Tannenbaumformen. So erhält jedes Stück eine festliche Optik.
- → Kann ich die Pistazien durch andere Nüsse ersetzen?
Ja, gemahlene Haselnüsse sind ein guter Ersatz und passen geschmacklich hervorragend zur weißen Schokolade.
- → Wie verhindere ich, dass die Mousse beim Abkühlen zu fest wird?
Die Mousse sollte nach dem Mischen vorsichtig unter die geschlagene Sahne gehoben werden, um ihre luftige Konsistenz zu bewahren. Kühle dann mindestens 45 Minuten.
- → Welche Dekoration eignet sich für den winterlichen Effekt?
Ungesüßte Kokosraspel für Schneeeffekt, weiße Schokoladenspäne und essbare Silberperlen bringen den winterlichen Look perfekt zur Geltung.
- → Gibt es Tipps für eine glutenfreie Variante?
Achten Sie darauf, dass alle Zutaten, insbesondere die Schokolade, garantiert glutenfrei sind, um eine sichere glutenfreie Version zu gewährleisten.