Daring Baker – Joconde Imprime Entrement

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.

A very enjoyable challenge, but I dont think I did it justice.

I used a Nigella Lawson recipe for the white chocolate and milk chocolate mousse, I did something wrong with them and they were grainy and not fluffy.

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
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
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

  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. (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. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
  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. 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 pan
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.


  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.
  3. Fold in sifted flour.
  4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

  1. 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.
  2. 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.
  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.
  6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
  7. 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 MOULD for entremets:

  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 outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
  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:

  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”. 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.
  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.)

  1. 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.
  2. 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.
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.

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  • Reply astheroshe

    You did a great job!

    Hmmm grainy mousse..Sounds like you did not let the sugar whip enough into the egg whites. Whip them to foaming, add the sugar slowly and keep whipping until firm peaks, but not dry. If you rub the whites between your fingers you can feel it … it it feels grainy, then you know you have not whipped enough.. they should feel smooth 🙂

    29/01/2011 at 15:25
  • Reply Renata

    The polka dots are so cute! It's a pity the other pattern was hidden by the filling, it is so gorgeous!
    Thanks for visiting mine! I really appreciate it.

    29/01/2011 at 23:33
  • Reply Evelyn

    Hey Robyn,
    I love the polka dots! You did a great job free hand. I am not brave enough for that.
    You even carried over the theme in your props, girl.
    Thanks for sharing your design.

    30/01/2011 at 00:43
  • Reply Lizzy

    I think I would still love grainy mousse! Your polka dots are darling 🙂

    30/01/2011 at 03:21
  • Reply Mary

    I like the cris-crossing pattern; very attractive. ^_^

    30/01/2011 at 03:33
  • Reply chef_d

    I love the polka dots, they look so cute!

    30/01/2011 at 05:20
  • Reply shaz

    Very, very cute. I love polka dots and you did such a great job with the spacing and everything. I was worried if I tried polka dots it would look terribly wonky. Well done1

    30/01/2011 at 12:56
  • Reply Mary

    I think your patterns on the joconde are both great! I love polka dots and the geometric one too. That's too bad about the fillings–were they whipped cream based? If you overbeat the cream or heat the chocolate too much that can happen. Nevertheless, I bet it still tasted lovely, and it certainly looks good.

    30/01/2011 at 13:30
  • Reply Robyn Clarke

    Yes, they were whipped cream based. Next time I think I'm going to do a fruit flavour mousse. I've found some interesting recipes for yoghurt mousse.

    30/01/2011 at 14:45
  • Reply Detalhe a Detalhe

    You did a great job. Loved the dots option. I suppose it is normal to want to improve the following time.
    You were more brave than I because I prepared ready made mousses and you made it from scratch. Congrats!

    31/01/2011 at 11:09
  • Reply Lisa

    Gorgeous joconde patterns..I especially love the polka dots, which I couldn't get without a stencil even if I tried lol As for your mousses, graininess usually stems from curdling or overwhipping the cream, depending on whether it contains eggs or not. Regardless, you did a beautiful job, and I would eat those mousses, grainy or not! 🙂

    01/02/2011 at 04:05
  • Reply anasbageri

    Of course you did it justice! It looks so nice and Im sure that even if the mousse wasnt as you wanted, it was still good.


    03/02/2011 at 16:11
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