Thursday, January 27, 2011

Daring Bakers: 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.

What a mouthful, right?  I first read this challenge and thought what in the world have I gotten myself into?!  I have always stared in amazement at these magnificent looking desserts and have to admit that I never knew their name until reading this challenge.  As I reread the directions I realized how manageable this recipe was; so I rolled up my sleeves and got to work.

While I could use a little work on my piping skills, I think I was pretty successful with this challenge.  My dessert molded perfectly to form and stayed erect after slicing.   While traditional Entremet filling options can include mousses, pastry creams, bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, nuts, Dacquoise, fresh fruit, chocolates, and gelee I opted for a mousse and bavarian cream.  I also added a bit of toasted coconut and fresh blackberries to the top.

Patterned Joconde-Décor Paste


14 Tbsp unsalted butter, softened
1½ cups plus1½ tablespoons powdered sugar
7 large egg whites
1¾ cup cake flour
Food coloring


Flip over a large baking sheet or jelly roll pan and line with a silicone baking sheet.

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.

Put the Joconde paste in a pastry bag with a small tip or use a Ziploc bag and cut a hole in one corner.  Pipe any pattern onto your baking sheet and place in the freezer for 15-20 minutes.

While this is in the freezer prepare the Joconde Sponge.

Joconde Sponge


¾ cup almond meal
½ cup plus 2 Tbsp powdered sugar
¼ cup cake flour
3 large eggs
3 large egg whites
2½ tsp sugar
2 Tbsp unsalted butter, melted


Whip the egg whites and sugar to firm, glossy peeks. Reserve for use later.  Sift almond meal, powdered 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 and set aside.

Remove the Joconde paste from freezer. Quickly pour the Joconde batter over the design.  Spread evenly to completely cover the pattern of the Décor paste.

Bake at 475ºF until the Joconde bounces back when slightly pressed, approx. 15 minutes.

Cool, but do not leave this too long, or you will have difficulty removing it from the mat.  Flip cooled cake onto a powdered sugared parchment paper. Remove silicone baking mat. The cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Prepare the mold

Using a spring form pan, line the inside ring with parchment paper cutting to fit all the way around.  Also cut the top of the paper so it is just even with the spring form pan.

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.  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 now done and ready to fill.
Mango Mousse/Bavarian Cream


2 1/2 tsp gelatin powder
2 Tbsp water
8 3/4 oz fresh mango puree (about 1 1/2 fresh mango, pureed in the food processor)
3 1/2 oz sugar
8 oz heavy whipping cream


Combine the gelatin and water in a small bowl. Set aside.

In a small saucepan, heat half of the mango puree with the sugar just until the sugar dissolves. Do not let the mixture boil. Once the sugar has completely dissolved, remove the puree from heat and stir in the gelatin until the gelatin completely dissolves. Finally, add the remainder of the mango puree. Let cool.

Meanwhile, whip the heavy whipping cream until soft peaks form. Gently fold in the cooled mango puree.  Immediately pour the mango cream into the prepared cake molds on top of the cakes, smoothing the tops. Refrigerate until set, about an hour or two.

Coconut Bavarian Cream


1 Tbsp powdered gelatin
3 Tbsp water
4 egg yolks
1/4 cup sugar
1 cup coconut milk
1 cup heavy cream


In a small bowl, sprinkle the gelatin over the water and let stand to soften while you prepare the cream.

In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling.  Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise).  Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
Whip the cream with a mixer to soft peaks on medium speed and fold it into the cooled cream base. 

Filling the mold

Layer the bottom of the spring form pan with half of the mango mousse mixture.  Cut a portion of the Joconde Sponge and place this over the mango mousse.  Pour the remaining mango mousse in the mold and spread evenly with a spatula.  Next take the coconut cream mousse and pour it into the mold.  Spread the top as evenly as possible.  Place the cake in the fridge for a few hours to set.  When you're ready to serve, simply remove the outer layer of the spring form pan and then carefully unwrap the parchment paper.  Slice with a very sharp knife and enjoy!


  1. Very cool - I used pink jaconde paste, too! And mousse (but mine was lemon). We must have been telepathically exchanging thoughts.

  2. Great looking dessert! Nice job on the challenge!

  3. That's a very pretty cake. The toasted coconut is a nice touch.

  4. This looks awesome. By the way, I live in Falls Church if you need some help with leftovers :)

  5. This looks great! And so tropical with the mango and coconut! You did an amazing job on this challenge. Thank you for sharing wiht us!

  6. Looks delicious! I wish I would have been as successful with this challenge.

  7. droooool, that looks absolutely delicious!!!! Congrats

  8. mmmm anything with mango and coconut and I'm in!! Beautiful job on the challenge. :)