fat bottom

fat bottom

Friday, January 28, 2011

a daring bakers delight

this months daring bakers challenge was hosted by Astheroshe from the blog, "accro", and let me tell you, this was one fun challenge... our mission was to make a "Joconde imprime /entremet", sounds fancy doesn't it... well, it is french :)
so what is this joconde imprime you may ask... well... i'll tell you, and in words not written by myself:
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.
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.
so this is what i whipped up... two, 4 inch mini joconde's (i go mini now because the hubs isn't here to help me eat all the fatty goodness)... 1 was filled with two types of sweetened mascarpone (thats the one with the chocolate shavings), and the other filled with chocolate and vanilla mousse's (that's the one with the raspberries, and is more of a traditional looking joconde/entremet)...
well... enjoy these, i know i sure did, my thighs on the other hand did not... :(
chocolate piping batter, makes about 2 cups

ingredients:
1 stick unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar, sifted
4 large egg whites, room temperature
1/4 teaspoon pure vanilla extract
3/4 cup plus 1 tablespoon all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder, sifted

directions
1. process butter and confectioners' sugar in a food processor until fluffy, while machine is running, gradually add egg whites and vanilla, and scrape down sides of bowl, add flour, and process until combined
2. transfer to a bowl, and stir in cocoa powder with a rubber spatula
3. for piping, transfer to a pastry bag fitted with a 1/16-inch plain round tip (such as Ateco #2), piping batter can be refrigerated in an airtight container for up to 3 days; bring to room temperature and stir before using

4. atop a piece of parchment paper, pipe any design you would like, like curls or anything your pretty little heart desires, then freeze for about 15 minutes while making the joconde

Joconde Sponge, makes two ½ size sheet pans or a 13” x 18” jelly roll pan

ingredients:
¾ cup almond flour
½ cup plus 2 tablespoons confectioners sugar
¼ cup cake flour
3 large eggs

3 large egg whites
2½ tsp. sugar or superfine (caster) sugar
2 tbsp. unsalted butter, melted

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
3. on medium speed, add the eggs a little at a time, mix well after each addition, mix until smooth and light
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. pour the Joconde batter over the design, spread evenly to completely cover the pattern
7.Bake at 475ºF until the joconde bounces back when slightly pressed, for about 5 minutes, it is a very quick bake, so watch carefully
8. cool but do not leave too long, or you will have difficulty removing it from mat
9. 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



looks good in there, doesn't it... oh yea...




and here's my little man, ben... my 2 year old enjoying a joconde... haha... makes me smile
get daring! and happy baking everyone!

5 comments:

  1. Yummers! Great job on the challenge. Your entremets turned out sooo great. The layers look so decadent!

    ReplyDelete
  2. Yummm yours looks so tasty!

    Good work with the post too, I felt like writing my post for this challenge took forever with all the steps to explain!

    ReplyDelete
  3. I love the elegant swooshes on the sponge cake! It totally elevates the entremets! Lovely!

    ReplyDelete
  4. This looks so good! I'm going to try it.
    Bakery Equipment

    ReplyDelete

tell me what you're thinking :)