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 was kind of frightened of this one, but it is not that difficult. The final result is amazing. Worth trying.
I decided to have ready made layers for my entremet. I bought white chocolate and dark chocolate mousse.
At the bottom I put the sponge that left, then the dark chocolate (some minutes in the freezer, just in case) and finally the white chocolate mousse (freezer again for a couple of minutes). On top I put some melted dark chocolate. To decorate I used white chocolate flakes.
I was surprised with the result. It looked like a professional dessert.
Next time I'll prepare the layers of the entremet from scratch. Thanks!
Joconde Sponge
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll panIngredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour
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
Directions:
- 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. (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.
Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll panIngredients
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:
- 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.
- 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 ( I used parchment paper). 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 (chose de 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.
- Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
- 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.)
Preparing the MOLD for entremets:
You can use any type of mold:
A cheesecake mold - 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 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.
A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line.
Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.
Preparing the Jaconde for Molding:
Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:
Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
The mold is done, and ready to fill.
*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.
Entremet- Filling Options:
It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.
Suggestions:
Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.
_________________________________________
O desafio do mês de Janeiro dos Daring Bakers foi um Biscuit Joconde Imprime.
À partida parecia muito difícil, mas com uma leitura cuidada da receita e uma execução pausada, foi bastante acessível.
Tínhamos que fazer a Joconde que serviria de parte lateral da sobremesa e que teria que ter algum tipo de decoração. Eu escolhi usar o bico de pasteleiro com uma massa de chocolate. Para as camadas (entremets) comprei mousse de chocolate branco e preto e sobrepus camadas. Foi uma opção mais rápida e prova que não é preciso ser um grande especialista para se poder concretizar algo assim.
Por cima coloquei chocolate derretido, que endureceu e ficou crocante, e por fim polvilhei com raspas de chocolate branco.
Este mês apresento uma versão em português especial, de uma colega Daring Baker, a Renata, do blog Testado, Provado e Aprovado, que fotografou o seu desafio passo-a-passo e por isso ajudará a que possam experimentar sem medos. Sigam o link acima.
Mensagens
.JPG)
