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I'm so thrilled to share my holiday special 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, a melty caramel cream, and a crunchy pecan praline. Everything sits on my pecan Joconde sponge cake and gets dressed up with a pretty white velvet spray that wows everyone!
A dreamy sweet treat
In my pastry workshop, these desserts always make a splash. The vanilla-pecan-caramel mix feels like flavors dancing 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 tasty treats
- For the caramel cream: I use two portions of 20g sugar, 165g good cream, 2 nice egg yolks and my usual gelatin with its water.
- For the Joconde cake: 2 fresh eggs, powdered sugar, my favorite pecans, a bit of flour, egg whites and my melted butter.
- Homemade praline: I follow my trusty pecan nut recipe.
- My vanilla mousse: Some gelatin, egg yolks, sugar, fresh cream and most importantly, my vanilla pods.
- For decoration: My white velvet spray that makes all the charm.
Follow along step by step
- The caramel cream
- I start by soaking my gelatin. I whip my yolks with sugar while making my caramel. I pour warm cream into the caramel, then add my whipped eggs. I heat everything to 82°C, mix in the gelatin and straight to the freezer in my Universo molds!
- The game-changing sponge
- I beat my eggs with powdered sugar until they turn pale. I add my pecan powder and sifted flour. I whip my egg whites until stiff with sugar and fold them in very gently. A bit of melted butter, spread it out, bake it and cut my circles.
- My cloud-like vanilla mousse
- I soak my gelatin while heating cream with vanilla seeds. I whip my yolks with sugar, add my warm vanilla cream and heat to 82°C. My gelatin joins the mix, I let it cool down and fold in my whipped cream.
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The final touch of wonder
My favorite part comes when my desserts are fully frozen. I grab my white velvet spray and gently coat them. 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 place!
My pro planning tips
In my kitchen, I've learned to get organized: I make the caramel cream and praline three days ahead, the sponge and mousse two days before, and do the decoration on serving day. And guess what? I always make extra of everything, that way I have some yummy bits to snack on while I'm cooking!
Frequently Asked Questions
- → Can I make this dessert ahead of time?
- Definitely! Prepare it 2-3 days early and store in the freezer. Just thaw in the fridge for about 4 hours before serving.
- → How do I get the velvet look right?
- Spray it on while the dessert is still frozen. Keep the spray at around 45°C for the best coverage.
- → Can I swap pecans with something else?
- Sure, use hazelnuts or almonds instead, though the flavor will differ slightly.
- → Why is the 82°C temperature significant?
- It ensures the mixture with eggs is pasteurized, keeping both safety and texture spot on. Use a kitchen thermometer for accuracy.
- → What’s the trick to unmold easily?
- Run warm water over the mold or use a blowtorch briefly. Always unmold while it’s frozen.