Save Celebrate the magic of winter with the Table d'Hiver Sapin et Flocons, a festive French dessert that captures the essence of snowy pines and delicate snowflakes. This enchanting treat features a moist pistachio-almond sponge shaped like pine trees, layered with a silky white chocolate mousse, and finished with a dusting of shredded coconut to mimic freshly fallen snow. Elegant yet approachable, it’s a perfect centerpiece for seasonal gatherings and holiday celebrations.
Save This dessert combines traditional French pâtisserie techniques with seasonal inspiration, making it ideal for both confident bakers and those looking to elevate their holiday repertoire. The chilling time allows the mousse to set perfectly, creating an elegant snow-covered effect on the pine-shaped sponge base.
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 maximum volume in the sponge, and fold gently to preserve airiness. When melting the white chocolate, use a bain-marie to prevent burning and keep a smooth texture. Soaking gelatin properly in cold water is crucial for the mousse to set perfectly. Allow ample chilling time to achieve the classic snow-covered appearance.
Varianten und Anpassungen
Substitute ground hazelnuts for pistachios if preferred for a different nut flavor. For those requiring gluten-free options, make sure all ingredients, especially white chocolate, are certified gluten-free. You may also add a touch of lemon zest to the sponge batter for a subtle citrus note.
Serviervorschläge
Serve chilled as a centerpiece dessert during winter holidays or festive dinners. Pair beautifully with a glass of late-harvest Riesling or sparkling Champagne to complement its delicate sweetness and nutty richness.
Save With its elegant layers and festive decoration, the Table d'Hiver Sapin et Flocons dessert invites you to experience a winter wonderland on your plate. Perfect for sharing the joy of the season with loved ones, this dessert marries texture and flavor in every snowy bite.
Recipe Help & FAQs
- → What gives the sponge its nutty flavor?
The sponge is made with ground almonds and pistachio flour, providing a rich, nutty taste and moist texture.
- → How is the white chocolate mousse stabilized?
Gelatin is softened and incorporated to help the mousse set while maintaining a smooth, creamy consistency.
- → Can I use a different nut flour for the sponge?
Yes, hazelnut flour can be substituted for pistachio to alter the flavor profile while preserving texture.
- → What is the purpose of the shredded coconut in decoration?
Shredded coconut flakes mimic freshly fallen snow, adding a decorative and textural element to the dessert.
- → How do I achieve the pine tree shapes?
The sponge is cut into pine tree silhouettes using a cookie cutter or knife before layering with mousse.
- → Is chilling necessary and why?
Chilling allows the mousse to set firmly and the flavors to meld, resulting in a better texture and taste.