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Jan 27, 2011

Well, isn't that fancy?

This months daring bakers challenge was to make a Biscuit Joconde Imprime/Entremet
I honestly I have to say that it is the most challenging dessert I have ever made and yet the most rewarding!  I decided to do a fairly complex pattern and had a bit of trouble with the math for how much I needed of the joconde for my spring form pan (hence the tall skinny entremet), however everything else went quite smoothly and I am thrilled to add skill to my list!





Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
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) sugar2 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/
Directions:

1. 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.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. 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. )
4. 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.
5. Fold in melted butter.
6. Reserve batter to be used later.
Patterned Joconde-Décor Paste


YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients
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.

Directions:
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.
Preparing the Joconde- How to make the pattern:
1. 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.
2. 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.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
5. 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.
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. 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





I filled it with Nutella mousse, ladyfingers soaked in hazelnut kahalua, marscapone fresh whipped cream and topped with dark chocolate covered coffee beans. It was INCREDIBLE!





Blog-checking lines: 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.


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10 comments:

Please Do Not Feed The Animals. said...

I love your Russian dolls - well done!

Deeba PAB said...

Fabulous job Faith. I love the little dolls {have 3 sets at home we got back from Russia}, and I absolutely love the filling combination!

Audax said...

Well I think your entremet is exactly the right size I love those Russian dolls that get smaller and smaller perfect execution.

Cheers from Audax in Sydney Australia.

Wilde in the Kitchen said...

I love the nesting dolls pattern, so intricate and pretty! I stayed simple with mine, but you've inspired me to be a little fancier next time. Great work on this challenge!

shelley c. said...

Wow - your pattern is beautiful and must have taken a lot of patience to pipe. And your filling flavors sound delicious - I wish I could have a taste right now! Great job!!

Jennifurla said...

you did so great...I am so sad I skipped this month! Really thought out pattern, lovely.

alice said...

These little dolls are gorgeous and must have taken a lot of effort. The filling is also TO DIE FOR!!! Definitely worth all of the effort and attention to detail.

Ruth H. said...

Amazingly beautiful. Your nesting dolls are precious, and the final dessert looks so elegant! Your entrmet sound delicous! Thank you so much for sharing your amazing talent!

Maria Beatrix said...

So cute your matrioskas. loved it. Well done

Reeni said...

How pretty! You did a great job and it looks positively scrumptious! It's such a decadent dessert.