Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
Published on January 27th, 2011
by Clarabella

Biscuit Joconde Imprime & Entremets – What a Mouthful!

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 have never even considered making anything with such a posh sounding name, possibly because French names imply that a michelin star level of sweet skill is required to make a success of such a thing. However, I was very excited when I read through this intimidating sounding challenge and it dawned on me that this did not sound impossibly complicated. Taken as a whole it sounds like a big job, but broken down, one component at a time, it sounded very do-able.

As I lay awake in the silent watches of the night (as I tend to do – contemplating life, love and everything else) I debated what fillings to use to construct my Entremets. With a whole world of flavours out there I kept coming back to a couple of my favourites. Lemon and ginger. A match made in heaven. Perfect together. My favourite cheesecake recipe is a lemon and ginger cheesecake, and although it is a baked cheesecake I decided to make a fridge-cheesecake version with these flavours for one layer. To balance out the big, bold flavours of the lemon and ginger cheesecake, I chose a white chocolate mousse for my second layer. Light, delicate, and complementary for the other flavours. I felt that I needed a colourful topping for these 2 sweet layers, so I decided on a lemon-curd-like layer to crown the dessert and pack a little lemon punch (yes, I love lemon, can you tell?).

I started with the Biscuit Joconde Imprime and decided to make a white and yellow daisy pattern on my silicone mats, which looked quite pretty. Then came the main sponge component to pour over the top. I had meant to make this a little chocolatey with some cocoa so that the mixture would be a gorgeous chocolate colour in the background to my yellow and white daisies. But I forgot the cocoa, and only remembered that I was meaning to put it in when it was too late. Oh well, not the end of the world.

The sponge did cook incredibly quickly, in less than 15 minutes, so I was very glad that I had kept an eye on it to prevent it from becoming so crispy that it would have ended up like one giant biscuit, far too large to dunk in a cup of coffee, and far too firm to fold around my Entremets. My flower pattern was a little lost in the batter due to my cocoa calamity, but I could still see them from a certain angle and decided not to get despondent about the slip, and carry on with the delicious fillings.

I chose to put the cheesecake layer at the bottom thinking that it would be heavier than the mousse, but my fridge version of this firm favourite did not set quite as firm as I would have liked, and the white chocolate mousse ended up being the aesthetic star of the show, but it tasted amazing, and nobody who tasted it complained at all so no harm done.

The lemon curd style topper also did not set firm but this tangy crown to the Entremets was perfect nonetheless. I would make a few tweaks to the recipe were I to make it again to get it to be a little more firm and easy to slice, but it was an incredibly enjoyable challenge and it was simply delicious and completely worth the calories.

Thank you Astheroshe for a wonderful challenge and opening me up to the world of the fancy French dessert. No longer too scary to attempt, but a skill to be practiced and mastered.  Recipes:

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients
100g unsalted butter, softened
100g Confectioners’ (icing) sugar
3.5 large egg whites – about 100g
110g cake flour
Food coloring gel, paste or liquid

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.

Joconde Sponge

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

85g almond flour – *You can also use hazelnut flour, just omit the butter
75g confectioners’ (icing) sugar
25g cake flour *See note below
3 large eggs – about 5? oz/ 150g
3 large egg whites – about 3 oz/ 90g
10g white granulated sugar or superfine (caster) sugar
30g unsalted butter, melted

*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

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. (This can be done into your dirty egg white bowl)
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.

Preparing the Joconde- How to make the pattern:

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.
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.
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.)

Cheesecakey filling

250g firm cream cheese (Philadelphia cream cheese works really well)
3 to 4 pieces stem ginger, finely chopped
Juice of 4 lemons
Rind of 2 lemons
400g can of sweetened condensed milk Combine the cheese, chopped ginger, lemon juice and rind, and the condensed milk. Whisk until the mixture is slightly thickened (this can be done in a food processor).

White Chocolate Mousse

Ingredients

  • 225g white chocolate, broken into pieces
  • 70g unsalted butter, chopped
  • 300ml thickened cream
  • 2 large eggs
  • 2 tbs honey
  • 1 cup (220g) caster sugar
  • 1/3 cup (80ml) vodka

Method

  1. Place chocolate and butter in a bowl over a pan of gently simmering water (don’t let bowl touch water) until melted. Stir gently to combine, remove from heat.
  2. Whip cream to soft peaks. In another bowl, beat eggs and honey until light and creamy. Fold melted chocolate into eggs, then carefully fold in cream, trying to retain as much air as possible. Place mixture in 4 serving glasses, cover and chill for at least 4 hours.
  3. Meanwhile, place sugar in a pan with 1 cup (250ml) water and stir over low heat until sugar dissolves. Increase heat to medium, simmer for 10 minutes, then remove from heat and cool completely. Add vodka to cooled syrup, then place in a blender with the silver leaf and blend for a few seconds until leaf is broken into small flakes. Top each mousse with sparkling syrup just before serving.

GLAZE:

  • 2 eggs
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon peel
  • 6 tablespoons butter, melted
  • 1 to 2 drops yellow food coloring

For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled. White Chocolate Mousse

Ingredients

  • 225g white chocolate, broken into pieces
  • 70g unsalted butter, chopped
  • 300ml thickened cream
  • 2 large eggs
  • 2 tbs honey

Method

1. Place chocolate and butter in a bowl over a pan of gently simmering water (don’t let bowl touch water) until melted. Stir gently to combine, remove from heat.

2. Whip cream to soft peaks. In another bowl, beat eggs and honey until light and creamy. Fold melted chocolate into eggs, then carefully fold in cream, trying to retain as much air as possible.

GLAZE:

  • 2 eggs
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon peel
  • 6 tablespoons butter, melted
  • 1 to 2 drops yellow food coloring

For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

Comments

8 Responses to “Biscuit Joconde Imprime & Entremets – What a Mouthful!”
  1. Love your flavour combination, refreshing and gorgeous! I dreamt about the entermets for many nights too, included in which were nightmares too!

  2. Lemon and ginger sounds amazing and the resulting entremet looks stunning. I love those flowers so cute and the final look of the yellow top and white/flower sides is simple yet elegant well done!

    Cheers from Audax in Sydney Australia.

  3. Your entremets turned out so pretty! I was a bit nervous about this challenge as well, but I’m so glad I tried it! Great work!

  4. Yum – that sounds like a delicious and refreshing flavor combination, and the jaconde is beautiful! How did you get the paste SO white?? Really great job!!

    • Thanks for the comment Shelley 🙂 the photograph does look whiter than it really was. Trick of the light I think 🙂

  5. I can only try and explain how it tasted with many words. But I can do it in just one word, AMAZING!! The best one so far if you ask me.

  6. astheroshe says

    It is really lovely.. 🙂

  7. Yum! That combination sounds delicious, and I love the daisies in the joconde!! Great work!