Daring Baker’s Challenge: BISCUIT JOCONDE IMPRIME/ENTREMET (aka fancy sponge cake wrapped dessert)
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. I chose to make two different ones, one with chocolate and peanut butter pastry cream and one with chocolate and orange pastry cream with a lime curd top. Overall they were tasty, quite a bit of work and a huge mess in the kitchen (sorry Husband who graciously cleans up) but I would like to make them again and try some different fillings. I think I would be able to do it a little faster and more efficiently the next time, although probably not with any less mess – I do know my limits. Thanks for a great challenge!
I followed the recipe provided by Asteroshe for both:
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs – about 5⅓ oz/ 150g
3 large egg whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/
- In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
- Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
- On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
- Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
- Fold in melted butter.
- Reserve batter to be used later.
But based on other’s suggestions, I halved the recipe for the:
Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar
7 large egg whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.
- Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
- Gradually add egg whites. Beat continuously.
- Fold in sifted flour.
- Tint batter with coloring to desired color, if not making cocoa variation.
Preparing the Joconde- How to make the pattern:
- Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
- Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
- Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
- Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
- Cool. Do not leave too long, or you will have difficulty removing it from mat.
- Flip cooled cake on to a powdered sugared parchment paper.
- Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
She also provided a great list of helpful sites:
As I didn’t have either almond flour or cake flour on hand, I made my own. I used the Joy of Baking recipe for the cake flour and for the almond flour I put about 1 cup of almonds in the food processor, pulsed until fine, sifted and repulsed the rest until it was all ground finely and sifted into a bowl. It was pretty simple and worked out well.
First I made the sponge wrapper, mixing the paste first. I think mine was too thick as it was more like a dough than a paste, but it worked out ok and was actually pretty easy to decorate with. It was a little more crunchy than the sponge after it was baked but it still tasted good.
I used the left over paste (dough) to make two circles to use as a base.
I measured, sliced and filled two springform pans without any difficulty, except as I so think it may have been a little thicker than it was supposed to be and next time I would do a thinner layer.
Next came the filings:
Husband wanted chocolate (of course) and peanut butter so the first one was easy but I spent quite a bit of time thinking about the fillings because there are just so many options. I ended up with a chocolate base, chocolate pastry cream, orange pastry cream and lime curd filling for the second one.
For this challenge, I did the real thing and used a basic pastry cream recipe with the chocolate and orange variations I found at about.com. I modified the basic recipe by adding 1/4 cup peanut butter at the end for the peanut butter layer. However, a great tip for a really quick and great substitute is to use instant pudding (whatever flavor you want) with heavy whipping cream instead of milk it has a wonderful texture and takes minutes to prepare. I do it all the time using the vanilla with peanut butter, the chocolate and coconut cream as it makes a great pie too! For the lime curd again I used a basic lemon curd recipe from Better Homes and Gardens, substituting lime for the lemon. It was a little soft for this use though, so next time I will increase the corn starch to 2 1/2 teaspoons.
After I finished all they various fillings, I layered them and refrigerated overnight to set.
13 thoughts on “Daring Baker’s Challenge: BISCUIT JOCONDE IMPRIME/ENTREMET (aka fancy sponge cake wrapped dessert)”
Ooohhh- those look great! I love both patterns, especially the checkerboard – I totally wish I had done that! And the chocolate and peanut butter sounds SCRUMPTIOUS! Excellent job on the challenge!!
Thanks, the peanut butter was the favorite. I enjoyed this one, something new that I would do again.
Thanks, I really enjoyed this one I’m going to try some other flavors.
Both versions look pretty but I’m partial to the checkerboard pattern 🙂 Love the fillings you used especially the chocolate and peanut butter
Your Joconde Imprime is GORGEOUS!! Love the patterns!!!
I loved looking at your designs. They are both really pretty. I would have loved the peanut butter too. I like lime but at this time of year here in snowy New England, I could really snuggle in with a piece of that luscious peanut butter version and a little Cognac.
I grew up in Michigan and remember those winters – this one has been particularly bad for your area, you have my sympathy!
Beautiful! I love your flavour combination
Beautiful job…great flavor combinations! I wish mine would have turned out well.
yum, the orange pastry cream and lime sounds amazing
I love a checker pattern .. I find it very hard to get correct and your looks soo level! and even 🙂
Both you jocondes look beutiful and tasty. If it wasn’t so hot here in Brasil I think I’d have made something with peanut butter too. Isn’t it dellicious?
Thanks, we do love peanut butter but I understand about the heat, I live in Las Vegas and the summer here is pretty hot as well. This was very interesting, something I doubt I would have tried otherwise but I enjoyed it.