Merken The Table dHiver Sapin et Flocons is a festive French dessert that captures the magic of winter. Inspired by snowy pine trees and delicate snowflakes, this elegant treat combines a pistachio-almond sponge cake with smooth white chocolate mousse and a snowy sprinkle of shredded coconut. Perfect for holiday gatherings, it offers both a visual delight and a harmonious blend of flavors that will enchant your guests.
Merken With a moderate difficulty level, this recipe balances technique with accessibility, making it suitable for home bakers wanting to impress. The advance chilling time allows all flavors to meld beautifully while setting the mousse perfectly. Once assembled, these charming pine-shaped desserts bring warmth and joy to any winter celebration.
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)
Instructions
- 1. Preparation
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2. Make the sponge batter
- 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 peaks form.
- 4. Combine batter
- 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. Bake for 12–14 minutes until lightly golden. Let cool completely.
- 6. Prepare gelatin and chocolate
- Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie.
- 7. Make custard base
- Heat 75 ml cream with vanilla until steaming. Whisk in egg yolks and sugar over low heat until thickened, without boiling. Remove from heat and dissolve the squeezed gelatin in the mixture.
- 8. Combine mixtures
- Mix the custard with the melted white chocolate. Let cool to room temperature.
- 9. Whip cream
- Whip remaining cream to soft peaks and fold gently into the cooled chocolate mixture.
- 10. Shape sponge
- Cut sponge cake into pine tree shapes using a cookie cutter or knife. Arrange 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 and serve
- Before serving, sprinkle shredded coconut for snow effect, add white chocolate shavings, and optionally decorate with silver pearls or rosemary sprigs.
Zusatztipps für die Zubereitung
Take care not to overbeat the egg whites to maintain the sponge's light texture. When melting white chocolate, use gentle heat to prevent burning. Ensure the gelatin is fully dissolved to avoid lumps in the mousse. Chilling the mousse-covered cakes adequately ensures a firm yet creamy finish.
Varianten und Anpassungen
You can substitute ground pistachios with ground hazelnuts for a different nutty flavor. To make this dessert gluten-free, verify that all ingredients, particularly the white chocolate, are certified gluten-free. This recipe is naturally vegetarian.
Serviervorschläge
Serve the Table dHiver Sapin et Flocons chilled on a decorative platter. Pair with a glass of late-harvest Riesling or Champagne to complement the dessert's sweetness and richness. The rosemary sprigs add a fresh, pine-like aroma, enhancing the winter theme.
Merken Embracing the aesthetics of winter, the Table dHiver Sapin et Flocons delightfully marries tradition and creativity. This dessert not only captures the spirit of the season but also offers a refined taste experience, making it a cherished addition to your festive table.
Fragen und Antworten zum Rezept
- → Wie gelingt der Biskuit besonders fluffig?
Die Eier und Zucker sollten schaumig aufgeschlagen werden, bevor die gemahlenen Mandeln und Pistazien vorsichtig untergehoben werden. Das behutsame Einfalten der Eischnee sorgt für Leichtigkeit.
- → Kann man die Gelatine ersetzen?
Ja, Agar-Agar kann als pflanzliche Alternative genutzt werden, allerdings variiert die Menge und Zubereitung leicht und es sollte die Festigkeit der Mousse im Auge behalten werden.
- → Wie lange sollte das Dessert gekühlt werden?
Mindestens 45 Minuten Kühlzeit sind notwendig, damit die Mousse richtig fest wird und die Formen stabil bleiben.
- → Welche Varianten der Dekoration sind möglich?
Neben Kokosflocken können essbare Silberperlen, Zucker-Schneeflocken oder frische Rosmarinzweige verwendet werden, um das Winterthema zu unterstreichen.
- → Ist das Dessert glutenfrei?
Ja, wenn alle verwendeten Zutaten glutenfrei sind, insbesondere Schokolade und Zucker. Alternativ sollten glutenfreie Zutaten genutzt werden und Kontamination vermieden werden.
- → Wie bewahrt man das Dessert am besten auf?
Das Dessert sollte abgedeckt und im Kühlschrank aufbewahrt werden, idealerweise an einem kühlen Ort, um die Frische und Festigkeit zu erhalten.