Baking | Biscuit Joconde Imprime/Entremet for Daring Bakers … Strawberry & Chocolate; Espresso & Chocolate

“Anything unattempted remains impossible.”
Author Unknown
Biscuit Joconde Imprime/Entremet

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.

Biscuit Joconde Imprime / EntremetHAPPY 2011 you wonderful peeps. It’s the first daring ‘time’ of the year, and this challenge lived up to the name D A R I N G! This was a challenge, and certainly not one for the faint hearted which was how I felt when I read and re read it. For starters, I couldn’t figure out the imprime from the entremet, all gobbly gook to my mind, terms I had fleetingly read before yet never gave much thought to.

Biscuit Joconde Imprime/Entremet-Espresso ChocolateTruth be told, I almost never got down to doing it. For 3 days the almond flour mix sat on the counter staring at me, and I merrily baked around it. Then it was time for cake as it was SILs birthday. I couldn’t muster up the courage so fell back on thoughts of making a Strawberries & Cream Mac-o-range Cake that I had recently made for a friend. But guilt is a strange friend, and ribs you till you give in.Biscuit Joconde Imprime/EntremetI did feel guilty… and eventually gave in to the challenge, and a challenge it certainly was. Finally, after a long time, a challenge to shake the daring bit in me. I admit I was unsure, almost frightened and on totally alien ground. I made the pattern and just left it in the freezer overnight as I didn’t want to mess it up. The next morning was breezy easy though, as all I had to do was make the joconde batter & pour it on. I had 3 trays. The first was obviously too close to the heat source {element below} and my pattern got ‘brownish’ hues. UGH! So I went with using just the upper element for tray number 2 and 3 and that worked really well. I did I small portion with instant coffee too, and as you can see that pattern really came out well! WOOT…satisfaction!!Biscuit Joconde Imprime Entremet

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.

Biscuit Joconde Imprime/Entremet-Strawberry ChocolateMy pink patterned joconde might have looked much better, had my strawberry mirror not decided to step off the top. It wasn’t quite the perfect consistency {in hindsight I should have cooled it a lot more} and some portion of it went over the edge, between the entremet and mousse strips and made a slight mess. Even the chocolate mousse should have been cooled a bit more. Another change ‘next time’ will be to sprinkle the chopped strawberries over the Bavarian cream, rather than before. I think they pressed into the chocolate mousse, and should have really stayed with the Bavarian. Oh well… lessons learnt!!Biscuit Joconde Imprime / Entremet- Strawberry & ChocolateThe entire experience of the joconde, the enteremet, the assembly and the mousse was fabulous. A real daring challenge, and a wonderful learning process. The cake was MUCH loved {even though I wasn’t a 100% happy with the looks}. The taste was great with the deeply decadent dark chocolate mousse beautifully complimenting the light as air strawberry Bavarian cream. Great marriage of flavours and very,very indulgent. I wanted a better looking joconde, and a better looking cross section for the strawberry entermet, yet the espresso entremet I made a week later made up for everything! {The sponge stayed fine in the fridge cut into strips, with the mousse in place, for a week! Baking & dessert making in winter is good!!}Biscuit Joconde Imprime/Entremet-Espresso ChocolateI had enough joconde to line the 8″ cake, make a bottom for it, and still plenty left for some coffee joconde. Those were 3 smaller portions, topped with a layer of the chocolate cream, followed by an espresso panna cotta. I whirred the trimmed cake bits in the food processor and folded them through the panna cotta to give it some body! Worked well and didn’t collapse. The taste was fabulous too! I had left over panna cotta-cake crumb mix, which I set in the coffee mugs, topped with pipings of the patterned patterned joconde-decor paste. Nothing wasted!!

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!Biscuit Joconde Imprime / Entremet

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!

Biscuit Joconde Imprime / Entremet 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.
Biscuit Joconde Imprime EntremetPreparing 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}
Biscuit Joconde Imprime/Entremet
Preparing the MOLD for entremets:
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.
Biscuit Joconde Imprime/Entremet
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.
Biscuit Joconde Imprime EntremetEspresso 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.
Biscuit Joconde Imprime Entremet
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Comments

  1. Of course, it’s absolutely BEAUTIFUL and you made not one but TWO! You put the bakers like me to shame who, ahem, made three mini desserts and not even the ones I was supposed to ;-) You are a true inspiration Deeba!

  2. I just can’t take my eyes off your photographs…..its truly a “Work of Art”….. There are no words to describe your creations, both the recipe and the photographs…. wonderful
    Reva

  3. Simply beautiful.

  4. I’m speechless, as usual ;)

  5. Deeba,
    These are so beautiful! simply amazing!! love your photos.

  6. Welcome /Thanks Deeba! I did not get a chance to post my entremet yet! YIKES! I am always behind. It was fun to host ..and i think most of the Db’s liked the challenge :)

    Your look great! “)

  7. Well after reading this post, all I can say is you have certainly been very daring. Looks like you put an awful lot of work into this! Love the pics expecially the ones using you rustic pots from Dehli!

  8. Happy Cook says:

    I love both the flavours and they look absloutley suoer yumm and beautiful.

  9. OMG OMG OMG what an astounding post your photography is outstanding and the patterns in the outside layer are visually arresting! What amazing entremet you made.

    Cheers from Audax in Sydney Australia.

  10. Gorgeous Deeba…love the coffee version..like you im a true coffee lover..

  11. I love your adventurous spirit, always ready to take on a challenge and tackle a new technique! It’s so much fun to come along with you on your adventures and see the fabulous results. I only wish I could taste them as well!

  12. Gorgeous! Your entremets are very pretty and I love the patterns you created. Lovely filling too.

    Cheers,

    Rosa

  13. Wow this really was a challenge Deeba. I don’t know that I would have gotten my head around it but you did such a beautiful job. You realhy should start your own home business and sell cakes.

  14. Your entremets look so pretty! Nice job on this challenge, I’m wishing I had a slice of your strawberry entremets!

  15. Deeba, you are my baking inspiration. Your creations are always so pretty. You did an excellent job here.
    I had no idea what Joconde imprime and entremets were. Actually I have never even heard of those terms before. Well, now I know :)
    Magda

  16. Trissa says:

    You always always make the best looking cakes! Were you a cake chef in a previous life?

  17. You’re amazing! The strawberry mirror is incredibly impressive, and the top is just beautiful.

  18. Wow! wow! Wow!! You do it again Deeba!! This looks so good and yumm! You do have sooo… much of patience to do all this and still keep at it, your passion is amazing!

    It was entirely my pleasure to be of tiny bit of help, please do not mention it… And a beet-red ,blushing, blushing THANK YOU for the mention:-)

  19. OMG …looks so gud ..am speachless..

  20. WOW. You did such a beautiful job. And I am a little surprised to read that you were intimidated by the challenge, because by the results, you’d NEVER know. That, and you are such an awesome baker and always prepare such beautiful dishes, this seems like a challenge that is right up your alley! :) You really did beautiful work. Great job.

  21. Kudos for the fighting spirit Deeba!! :)) I agree, this month was indeed a challenge. I went through a whole carton of eggs before getting something that could be plated. still overcooked it :( but it was awesome!

  22. Absolutely gorgeous.. wonderful filling ..

  23. Brilliant Deeba – amazing work as always. Love the strawberry mirror!

  24. Deeba this look absolutelly beauty, amazing pics!! send you huggs dear!! gloria

  25. Mindblowing..as usual.You make everything sound so easy Deeba!!

  26. I’m always amazed at the gorgeous cakes I find on your beautiful blog! Magnifique! xoxo

  27. Simply lovely…and you made TWO? I don’t know which one I like better. I also went with a strawberry, chocolate theme for mine but I cheated and used a trifle dish. You are a wonderful baker and you turn out beautiful things from your kitchen. Bravo!!!

  28. You did such an amazing job! Your desserts are absolutely stunning, as are all of your photos!

  29. Your entremets are delicious! I love their flavours and surely go to try the coffee and chocolate one!
    Kisses
    Ago

  30. Deeba,

    You made wonderful entrement. I always admire your artisitc abilities.

  31. Fantastic design and I just love it totally :)

  32. That looks fabulous Deeba! I have to say kudos to all you daring bakers for trying such challenging recipes and coming out with flying colors! I might be a little biased to say that I like your strawberry cake better but the other one looks gorgeous too!

  33. Yum, this looks fantastic! I especially love the idea of the chocolate mousse with the strawberry bavarian. YUM! :)

  34. Your cakes are always so pretty!

  35. You never fail to impress . . . wonderful job. Love the looks of both and the flavor combination of each. Beautifully presented and photographed. Stunning.

  36. I loved the challenge too – so much to learn. Your post is another feast for the eyes. Gorgeous pictures and your desserts look heavenly!

  37. Outstanding work, what a special gift you have for baking!

  38. Your Joconde turned out BEAUTIFUL!! I’m so impressed with these lovely photos. Mine ended up looking a bit more like a second grade art project :) But it was a fun challenge nonetheless, as I always look forward to trying something new!

    Well done–you definitely deserve first prize for this one!

  39. For not wanting to do this challenge, you sure did a stunning job!!!! Both your entremets look fantastic, very professional! And I am sure they tasted even better than they look! Great job!

  40. Gorgeous! Your entrements look delicious!

  41. Oh my goodness..they look fantastic…I am amazed at the wiggly line and just love the polka dots. I SO wish I had this glorious spread before me now to enjoy for the rest of the evening!! Thanks Deeba…you really bring a smile to me every time I read your posts! Thanks

  42. Deeba I knew yours would be a beauty! What with all of those gorgeous swirls you do there’s definitely an artist there! You did an absolutely beautiful job-or two jobs! :P

  43. Deeba, everything you do is always so beautiful! If you hadn’t said that your strawberry mirror leaked on the sides of your sponge, I would’ve imagined that you used some awesome technique to make it marbled!! You’ve done an amazing job, as always! And your photos are stunning!
    Thank you so much for your lovely comment, I really appreciate it!

  44. Incredible work, Deeba. Absolutely gorgeous. And everything looks so luscious and creamy and delicious. This is what I can making a real effort! You are one talented baker!
    :)
    Valerie

  45. Laura says:

    Simply amazing!! I have just joined the Daring Baker’s and hope to be able to participate in the next challenge. Being a complete novice, I don’t know how far I’ll go. Your posts are truely inspiring and I hope to someday be at least half as good :).

  46. This is just so beautiful Deeba..Coming to your blog is like a package..good recipes, gorgeous clicks and the best part-experience sharing which blogging is all about.This is certainly a DARING bake–I read the name of the post good three times and still cudnt gather what it was before I read your post.I love the design you have made on the Jaconde–so neat that looks like hand painted :) I wish to shift next to your apartment once me and P get back to India and eat all these yumm cakes :) Love Love coming to your page.You are so INSPIRING!

  47. Your desserts are just beautiful! Wow! I too had a bit of trouble with my fruit topping… When I put it on my first dessert, it was too warm, melted the mousse a bit, and caused some swirling on the surface. I put my second one in the freezer for 10 minutes before adding the gelee, and that solved the problem. Live and learn, right?

    Terrific work on the challenge!

  48. Very well done! Your flavor combinations and the execution look absolutely beautiful. Nice job on the challenge!

  49. Ok, if mine was looking sad before it is just plain dreadful after seeing yours. I am truly in awe…what gorgeous desserts! Thank you for the encouraging words on my blog =)

  50. shirley@kokken69 says:

    I shudder at the term entremet…. hence I salute you for accomplishing this feat…. so beautifully too! You are becoming the baking Guru that most of us can only aspire..in our dreams!

  51. Shweta says:

    These look awesome!

  52. I’m dumbfounded looking at the pics… You continue to impress us all with your creativity.

  53. Wow Deeba! Both versions look amazing, but the pretty red strawberry one has my heart.

  54. Both your versions are too beautiful too eat! But I’m partial to the espresso–looks so delicious! Excellent job!

  55. I don’t think I’ve ever seen a cake like this, what a beauty! That being said, it look so complicated, a little out of my league. Cakes like this are why i stay away from the Daring Bakers… that being said, they are welcome to call me for left over cake ;)
    Have a wonderful weekend ahead.
    *kisses* HH

  56. Sumanjit Kaur Tripathy says:

    WOW !
    A visual treat …… ! And the taste must be amazing too…. !!! Loved it.

  57. Oh my! What can I say what has not already been said! Stunning cakes Deeba – you are an artist! As always I leave wishing I could have a piece with you!

  58. Samruddhi says:

    wooow…!!! your cakes are real inspiration for me…everytime I visit your blog there is something beautifully done that I have to bookmark it…:-)..beautifully done…beautiful combitnatios..n beautifuuly presented…:-)…hats off to YOU..!!!

  59. OMG beautiful creations Deeba! Work of art!

  60. Your two Entremets look wonderful! I love the use and color of those fresh strawberries. I will definitely use parchment paper the next time I try :-)

  61. OMG- your strawberry version is SO inviting!!

  62. Oh! You made two, Deeba! How lovely. And what a great job you did with them too! I love the strawberry version.

  63. Just stunning, the photographs, the delicious treats…everything!

  64. Deeba, both of yours looks amazing, I especially love how bright and fresh the strawberry cake is. The photos are beautiful as always.

  65. hmmm….all those biscuit Joconde Imprime doing rounds in my mailbox from various daring bakers is really made me wana bake this for Mr.Aj’s b’day which is round the corner but i am more than just a little concerned about will i be able to pull it off :( *Sigh!!* a worried baker to a rabid baker…lol :) your’s is by far the best i have seen (Now i hope none of my other daring baker friends would read this ;))

  66. I absolutely love your blog!!!
    You are so creative and inspiring!! Wow! The recipes, the photos, the way you are so passionate about your creations. Love it!!
    I can’t wait for your next entry.
    Regards
    Manni

  67. Pretty as always. I did the same combination but used white chocolate instead nd made mousse.

  68. Wow. these are beauties – you must be so pleased with how these came out. I would love a slice or two!

  69. I’m glad you finally made it. The dessert looks magnificent!

  70. Deeba, how GORGEOUS! Your strawberry one is making my mouth water. Love the glistening gelee and the macaron touches!

  71. Brittany says:

    Works of art! I’m truly inspired. I love the joconde in particular because of the flavours.

  72. I am speechless looking at your completed challenge. They are the BEST looking!! I bet they taste heavenly. Beautiful beautiful clicks!

  73. Deeba, I cannot believe you were scared. Look at the amazing result!! Absolutely stunning. But then again, you always produce works of beauty.

  74. they all look so mouthwatering. i am in love with the chocolate one…..it’s the type of cake i’d not think twice before buying from a market. looks amazing Deeba

  75. Not one fabulous treat but two! Those strawberries look luscious. Not done my joconde yet but still hoping to as I have nice idea up my sleeve. Xx

  76. Wow! This is what you pull out when you can’t be bothered. I would love to see what you can do when you put your mind to it! Fantastic job!

  77. You churn out one amazing Daring Baker’s product after another. This is just inspiring. Stunning cakes. I would have just been satisfied with one. The chocolate leaves are perfection. :)

  78. so beautiful, deeba. wish i could have a bite of that strawberry cake. x shayma

  79. Huh, I hope it all went right with my comment! ;)

  80. Second try (sorry!)
    First of all, great photographs!
    I really love both of your jocondes, they are so beautiful! Great colors and designs on both, and the top of the strawberry one is fantastic.
    Excellent job!
    I loved that challenge, too! :)

    Greetings from Switzerland

    • confused is that a recipe for both of the cakes or just one there was sooo much info i got lost but amazing cakes i hope to be as amazing as you are someday because i too love baking:)

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