Pin it
I'm so thrilled to share my special holiday creation with you! These little desserts have become the highlight of my end-of-year gatherings. I've combined my favorite flavors: a soft vanilla bavarian mousse, melty caramel cream, and crunchy pecan praline. Everything sits on my pecan Joconde sponge cake and gets dressed up with a gorgeous white velvet spray that wows everyone!
A dreamy sweet treat
In my baking workshop, these desserts always impress everyone. The blend of vanilla, pecan and caramel feels like a flavor dance in your mouth! And when I pull my little cakes with their white snowy coating from the freezer, my guests' eyes light up right away. It's my go-to fancy dessert for holiday meals.
What you'll need for 6 treats
- For the caramel cream: I use two portions of 20g sugar, 165g good quality cream, 2 nice egg yolks and my usual gelatin with water.
- For the Joconde cake: 2 fresh eggs, powdered sugar, my favorite pecans, a bit of flour, egg whites and some melted butter.
- Homemade praline: I follow my trusted pecan nut recipe.
- My vanilla mousse: Some gelatin, egg yolks, sugar, fresh cream and most importantly, vanilla pods.
- For decoration: My white velvet spray that makes everything look magical.
Follow along step by step
- Caramel cream first
- I start by soaking my gelatin. I whip my yolks with sugar while making my caramel. Then I mix hot cream into the caramel, followed by my whipped eggs. I heat everything to 82°C, add gelatin and straight into the freezer in my Universo molds!
- The game-changing cake
- I beat my eggs with powdered sugar until they turn pale. Then I add my pecan powder and sifted flour. I whip my egg whites until stiff with sugar and fold them in gently. A touch of melted butter, spread it out, bake it and cut my circles.
- Cloud-like vanilla mousse
- I soak my gelatin while heating cream with vanilla seeds. I whisk yolks with sugar, pour in my hot vanilla cream and heat to 82°C. My gelatin joins the mix, I let it cool down and fold in my whipped cream.
Pin it
The stunning finish
My favorite part comes when my desserts are completely frozen. I grab my white velvet spray and mist them carefully. The frosty effect looks absolutely magical! I take them out of the freezer 4 hours before serving so they can slowly thaw. They'll keep in the fridge for 2 days but honestly, they never last that long at my house!
Smart prep timing
In my kitchen, I've learned to plan ahead: I make the caramel cream and praline three days before, the sponge cake and mousse two days ahead, and handle the decoration on serving day. Want to know a secret? I always make extra of everything so I can snack on the leftovers while I'm cooking!
Frequently Asked Questions
- → Can this dessert be prepped early?
- Yes, you can make it 2-3 days ahead and keep it in the freezer. Just allow 4 hours in the fridge to defrost before serving.
- → What’s the trick to a velvety look?
- Spray it while frozen. Keep your spray at about 45°C for an even, smooth finish.
- → Could I swap out pecans?
- Pecans can be replaced by hazelnuts or almonds, though the flavor will differ slightly.
- → Why hold the temperature at 82°C?
- This ensures eggs are pasteurized while giving the ideal texture. Use a kitchen thermometer for accuracy.
- → How do I easily unmold it?
- Run the mold under warm water or use a quick torch on the surface. Do this while it’s still frozen.