Table dHiver Sapin Flocons (Printable)

Winter dessert with pistachio-almond sponge and white chocolate mousse topped with coconut flakes.

# What You'll Need:

→ Sponge Cake

01 - 0.21 cup ground almonds
02 - 0.14 cup pistachio flour
03 - 0.8 cup powdered sugar
04 - 3 large eggs
05 - 2 large egg whites
06 - 2 tablespoons granulated sugar
07 - 3 tablespoons unsalted butter, melted

→ White Chocolate Mousse

08 - 7 ounces white chocolate, chopped
09 - 1 cup heavy cream, chilled
10 - 2 large egg yolks
11 - 2 tablespoons granulated sugar
12 - 3 sheets gelatin or 2 teaspoons powdered gelatin
13 - 1 teaspoon vanilla extract

→ Decoration

14 - 1.75 ounces unsweetened shredded coconut
15 - 1.75 ounces white chocolate shavings
16 - Edible silver pearls or sugar snowflakes (optional)
17 - Fresh rosemary sprigs (optional)

# Method:

01 - Preheat the oven to 350°F and line a baking tray with parchment paper.
02 - Whisk ground almonds, pistachio flour, powdered sugar, and whole eggs until pale and fluffy.
03 - In a separate bowl, beat egg whites to soft peaks, gradually adding granulated sugar until stiff peaks form.
04 - Gently fold the egg whites into the almond mixture, then stir in the melted butter.
05 - Spread the batter evenly on the prepared tray about 0.4 inches thick and bake for 12 to 14 minutes until lightly golden. Allow to cool completely.
06 - Soak gelatin in cold water for 5 minutes. Melt white chocolate gently over a double boiler.
07 - Heat 0.3 cup heavy cream with vanilla extract until steaming. Whisk in egg yolks and granulated sugar over low heat until thickened without boiling. Remove from heat and dissolve the squeezed gelatin into the mixture.
08 - Mix the custard with the melted white chocolate, then let it cool to room temperature.
09 - Whip the remaining 0.7 cup of heavy cream to soft peaks and fold gently into the cooled chocolate mixture.
10 - Cut the cooled sponge cake into pine tree shapes using a cookie cutter or knife and place them on serving plates or a platter.
11 - Pipe or spoon the white chocolate mousse over each shaped sponge to create a snow-covered effect. Chill for at least 45 minutes.
12 - Sprinkle shredded coconut over the mousse, add white chocolate shavings, and optionally garnish with edible silver pearls or rosemary sprigs.

# Expert Advice:

01 -
  • A unique combination of pistachio and almond flours for a nutty, flavorful sponge.
  • Rich white chocolate mousse adds creamy texture and sweetness.
  • Festive decoration with coconut flakes and optional silver pearls evokes winter wonderlands.
  • Designed for ease with simple ingredients and achievable medium difficulty.
  • Vegetarian-friendly dessert perfect for holiday gatherings.
02 -
  • Use a silicone spatula for gentle folding to keep the mousse light.
  • Gelatin sheets yield smoother texture compared to powdered gelatin, but both work well.
  • Cut the sponge cake while fully cooled for clean pine tree shapes.
  • Chill the dessert uncovered initially for a firm mousse surface before decorating to avoid moisture buildup.
  • Fresh rosemary sprigs add subtle pine aroma and enhance the winter forest theme.
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