Joconde imprime /entremets. 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.
Think Trifle in a mold vs. a glass bowl.
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.
Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold.
Okay now that I've got you up to speed let me tell you about my experience with this challenge. This is my very first Daring Bakers Challenge and I am very excited to be participating! This challenge was not as difficult as you might first think when reading the recipe. Time consuming...yes. Difficult... not really.
My little masterpiece did not quite turn out as beautiful as I would have liked and I'm going to go ahead and play the toddler card. The day I had set aside to do this challenge I ended up home alone with my 2 year old. Yikes! Baking is more like an Olympic sport when it's just him and I.
The fillings I chose where Wilton's pastry cream recipe and homemade vanilla whipped cream. The whipped cream of course set up very well as expected. The pastry cream however did not set up as nice as I had hoped. I would love to try this again and use different fillings. The presentation on this is breathtaking when done correctly.
|Here you can see the pattern AND the oozing pastry cream :)|
|Excuse the lighting, it was dark outside at this point|
For the batter which is applied on top of the pattern
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
|The Almond Flour & Cake Flour I used|
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.
6. Reserve batter to be used later.
This will be for the paste that makes the design:
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.
|I tinted my batter purple!|
|I chose to pipe on my paste|
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.
You may use any mold you like: I chose the ring of my 9" springform pan.
1. 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.
2. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the
3. 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, as outlined above.
4. 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:
http://www.youtube.com/watch?v=ca4eLDok-4Q 1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
2. Decide how thick you want your "Joconde wrapper".
3. 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.) 4. 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
5. The mold is done, and ready to fill. 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. *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. outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping. 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.) 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
And the finished product: The cake is not sweet itself so you have the option of going with very sweet fillings or not very sweet and keeping a less sweet, refreshing dessert. All in all, I'm aware this is a hot mess, but it was a challenge and that's what I was looking for. I'm sure if I tried again it would be perfect as I know where my mistakes were: pastry cream.
Coming Soon!! More birthday cakes I've been working on!!! AND crafts!!! How to make a diaper cake!!
Loves! Lee Ann
(bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee. (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. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. ) accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.