“Anything unattempted remains impossible.”
Author Unknown
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.
Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold.
A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect. This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.
All is all this has been a fantastic challenge, and a huge learning experience. The coffee imprint gave me a sense of how beautiful a sponge imprint can actually be, and this is such a versatile beautiful medium. Hail Daring Bakers, I’ve felt challenged after ages, and this was top stuff. I loved it!
Thank you Astheroshe for the exciting and daring challenge, and thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by HERE and check the ‘stamps’ that our other daring folk have left around the globe.
Thank you Suma @ Cakes & Bakes for sending me the mousse strips. They were fantastic!
Joconde imprime /entremets
Recipe Source: From Chef John O, The International Culinary School in Atlanta, Georgia USA.
Joconde Sponge
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
¾ cup almond flour
½ cup plus 2 tablespoons icing sugar
¼ cup cake flour *See note below
3 large eggs
3 large egg whites
2½ teaspoons white granulated sugar or superfine (caster) sugar
2 tablespoons unsalted butter, melted
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/
Method:
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.
On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
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.
Patterned Joconde-Décor Paste
{I made half of this}
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
14 tablespoons/200g unsalted butter, softened
1½ cups plus1½ tablespoons Confectioners’ (icing) sugar
7 large egg whites
1¾ cup cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.
Method:
Cream butter and sugar until light and fluffy.
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 thick onto silicone baking mat {I used parchment} 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.{I froze it overnight}
Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
Bake at 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. Peel off parchment gently. Cake should be right side up, and pattern showing! {The powdered sugar helps the cake from sticking when cutting}
Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper or mousse strips overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.Chocolate Cream
2 egg yolks
40gm caster sugar
100ml milk
150ml low fat cream, {25% fat}
1 vanilla bean, scraped
200gm dark chocolate, chopped
Method:
Simmer the milk, cream and vanilla bean and leave to steep for 30 minutes.
Beat the yolks with sugar until pale & creamy.
Bring to a simmer again, and pour about 1/2 cup over the beaten yolks, stirring quickly with a balloon whisk to incorporate fully. Pour this back into the remaining milk/cream mixture in the pan, and continue to cook over low heave until the custard thickened and coats the back of the spoon. {Make sure it doesn’t boil}
Remove from heat immediately, and strain over the chopped dark chocolate. Stir until smooth. Cool well, until it loses the heat but is still pour-able, yet quite thick. Pour about an inch over the cake base, and allow to set completely in the fridge, at least an hour, before adding next later.
Strawberry Bavarian Cream
4 egg yolks
1/3 cup vanilla sugar
1 vanilla bean
1/2 cup + 3 tbsp milk
1 1/4 tbsp gelatin {reduce to 1 tbsp if you use high fat cream}
400m cream (25% fat)
400gms strawberries
Method:
Whisk the egg yolks with a balloon whisk with 1/3 cup of vanilla sugar until smooth.
Simmer 1/2 cup of milk and 200ml cream with 1 scraped vanilla bean, bean included. Turn off heat and allow to infuse for 30 minutes. Bloom gelatin in 3 tbsp of cold milk
Put the pan back on simmer. Once the milk mixture comes to a boil, take it off the heat and whisk into the yolk mix, somewhat like in French pastry cream.
Return to a heavy bottom pan, and place on medium heat until the custard thickens and coats the back of a spoon, stirring constantly.
Take off and whisk in bloomed gelatin. Strain and leave to cool. {You can quicken the cooling by stirring the bowl held over a bowl of ice.}
Once it is completely cooled, whip 200ml of cream with 1-2 tbsp of Castor sugar and 1 tsp of vanilla extract, and fold it into the custard gently but thoroughly. You will notice the Bavarian thickening. Sprinkle chopped strawberries over the set chocolate cream, and pour the Bavarian mousse over. Leave to set overnight.
Espresso Panna Cotta with cake crumbs
500ml low fat cream
1/2 cup sugar
1 tsp espresso powder
1 tsp instant coffee
1.5 tbsps gelatin, bloomed in 1/4 cup water
1 cup cake crumbs, from left over joconde trimmings
Method:
Steep the espresso and coffee powder in 1/4 cup heated cream for 10-15 minutes to intensify the flavour.
Combine the cream, sugar and steeped cream and simmer till it comes to a slow boil.
Take the cream mixture off the heat. Whisk in the gelatin, strain & allow to cool, but not set. Continue to stir it so that a skin doesn’t form. Stir in the cake crumbs.
Pour over the cold chocolate cream, and let set undisturbed overnight.
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