Joconde Imprime Entremet (Daring Bakers)

Posted 27 January 2011 by

A little while ago, I joined the Daring Bakers, and January marked my first Daring Bakers challenge. It turned out to be one of the best things I’ve ever made.

Completed joconde imprime cake with brown and white sponge, topped with Chantilly cream

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.

If you’ve never heard of some of the words in the paragraph above, you’re not alone. When I first read the instructions for this challenge I was intimidated to say the least. The biscuit joconde imprime is a fancy French sponge made from two separate parts that  make a design that’s visible on the outside of the finished cake. the sponge, which forms only the outer layer of the cake, is filled with the ”entremet”. If this doesn’t make much sense, hopefully the pictures will enlighten! The challenge provided a recipe for the joconde imprime, but we had to make the entremet up ourselves. I decided on a chocolate hazelnut brownie base, with chocolate nutella cream, topped with chai tea flavoured Chantilly cream. I had no idea if this would work, but it did!

I started by making the joconde-décor paste. this can be made with food colour if you want to use colour in your design, but I chose to make it with cocoa. I spread the paste onto a silicon baking sheet, on the back of a swiss-roll tin.

Cocoa joconde decor paste spread on the back of a baking tin

The joconde paste spread on the back of a swiss roll-tin

I then used the end of a spatula to make a design in the paste.

Making a swirly design in joconde paste with a spatula

Creating the design

Swirl design in cocoa joconde paste

The finished design. Swirly.

I then put the décor-paste in the freezer to get hard. While it was setting, I made the joconde sponge using almond flour.

Folding egg whites to make joconde spongeI then spread the joconde sponge mixture over the décor-paste.

Spreading cream-coloured sponge mixture over a dark brown base.The joconde sponge was then baked for about 5 minutes. The edges got a bit crispy, but they were trimmed off.

Baked sponge on a baking tin.I turned the joconde sponge out onto some baking parchment dusted with icing sugar. This is the moment you can see whether or not the design has worked.

Brown joconde sponge with a cream-coloured swirl design in itCloseup of cocoa joconde spinge with cream-coloured swirl design.I needed to line a springform cake tin with pieces of the joconde sponge, so I cut it into sections.

Rectangular strips of brown and cream joconde sponge.I lined my springform cake tin with baking parchment and wrapped it in cling film. I then lined the tine with strips of joconde sponge. the sponge is surprisingly flexible. The fancy design goes on the outside.

Springform cake tin lined with joconde sponge

Springform cake tin lined with the joconde strips

I decided to make a brownie base for the entremet. I made a large dark chocolate hazelnut brownie (the trimmings made regular brownies). I cut out a circle from the brownie and placed it in the springform tin.

Placing a circle of dark chocolate hazelnut brownie into a springform tinFor the entremet filling, I made a nutella cream. I used a recipe in French for crème au chocolat au nutella. Not sure I got it 100% right, but it worked out ok! I brought some double cream to the boil and added nutella. I melted some dark chocolate in a bain marie and meanwhile, whisked up some egg yolks and sugar.

Whisking egg yolks and sugar in a bowlI poured the melted chocolate into the yolks.

Melted dark chocolate being poured into a bowl of whisked egg yolks.After mixing, I added this to the nutella/cream and heated it for 10 minutes.

A pan full of chocolate cream.

Nutella cream

Once cooled, I poured the nutella cream into the joconde mold and out the whole lot in the freezer, hoping it would set.

Joconde sponge filled with nutella creamThe next day, to my delight, it had set.

Joconde imprime cake filled with solid nutella cream

I released the springform tin and unmolded the joconde.

A brown joconde improme cake with cream coloured swirl design in the sponge.

As you can see, there wasn’t quite enough nutella cream to reach the top of the joconde sponge. I’m actually quite pleased because the way the top set, it ended up looking a little strange, so I was quite happy to cover it up. I covered the top with Chantilly cream, flavoured with chai tea.

Whipped cream

Chai tea Chantilly cream

Brown joconde sponge cake with cream coloured swirl design, topped with whipped cream

The completed joconde imprime entremet

Cutting it open revealed the layers:

Chocolate and hazelnute joconde imprime entremet cake with whipped cream, cut open to reveal layers

Layers of hazelnut browni, nutella cream and Chantilly cream

Dark chocolate hazelnut brownie topped with nutella cream, topped with chai tea Chantilly cream

Three images of a slice of chocolate hazelnut nutella joconde imprime entremet cake.

Joconde décor paste

  • 7oz/ 200g unsalted butter, softened
  • 7oz/ 200g icing (confectioners’) sugar
  • 7 large egg whites
  • 6 oz/ 120g cake flour
  • 2 oz/ 60 g cocoa powder

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 and cocoa.

Joconde sponge

  • 3oz/ 85g almond flour/meal
  • 2⅔ oz/ 75g icing (confectioners’) sugar
  • 1 oz/ 25g cake flour
  • 3 large eggs
  • 3 large egg whites
  • ⅓ oz/ 10g white granulated sugar or caster (superfine) sugar
  • 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

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, icing 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.

Nutella Cream Entremet

  • 200 g dark chocolate
  • 2 tbsp nutella
  • 400 ml double (heavy) cream
  • 100 g caster (superfine) sugar
  • 3 egg yolks

Heat the cream in a pan until it just begins to boil. Take the pan off the heat and stir in the nutella. Cover and leave to let the nutella melt. Melt the chocolate in a bain marie, and let it cool. Meanwhile, whisk together the egg yolks and sugar and add the melted chocolate. Pour in the nutella cream mixture and stir it all together. Heat the whole lot for ten minutes, without letting it boil.

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16 Responses to Joconde Imprime Entremet (Daring Bakers)

  1. debs says:

    wow that looks amazing!!!!!!! well done on taking on the challenge you did fantastically…I want to eat it now!
    deb x

  2. Andrea says:

    That brownie base is soooooo decadently rediculous!!! Yum

  3. Chocolate and chia sounds like a great combination. And my edges burned, too :).

  4. Bravo! You did an amazing job with your first DB challenge! So glad you’ll be joining us. I especially love the brownie base and Nutella cream… This is the dessert of my dreams!

  5. Erica says:

    Looks delicious!!! I am going to have to try your filling, it looks amazing!

    • Debbie says:

      Thanks! I will add the (translated) recipe for the filling. I’m planning to make it on its own at some point, as a mousse-type dessert.

  6. kellypea says:

    Fabulous job on this. I love what you did with the exterior design. The flavors sound amazing with one another as well. Congrats on a job well done. Now, I should probably give this a try to break my absent streak!

  7. Evelyn says:

    Hey fellow newbie. You did a beautiful dessert. And it has all my most favorite flavors. I will definitely remember the Chai!

  8. Aparna says:

    Your entremet looks perfect. Love the brownie base especially. 🙂

  9. Inma Miranda says:

    I love your entremet, it sounds delicious, the brownie base was just terrific.

    Congratulations. Inma (from México)

  10. Lisa says:

    Yummy, chocolate, nutella and chai, plus your cross section cut is perfect! Very clean lines and so straight! Love your step-step-step photos showing every part of your process. I try to do that, but I always end up missing several. This time it was the creamy fillings, as I was already too irked over the squirrels..lol

    Phenomenal and delicious job!

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