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.
It’s my first Daring Bakerversary! I’ve been a Daring Baker for a whole year now. Yay.
Normally I just post the pdf of the recipe and leave it at that, but this recipe needs some tweaks, I think.
It says to make the sponge cake batter first and then the decorating paste that goes under the sponge cake as it bakes, even though the batter runs the risk of deflation and the paste needs to be frozen for 15 minutes before baking. That’s just silly.
So first, make the decorating paste. But unless you’re planning to forget the whole joconde thing and make 3 dozen cookies out of it, for goodness sake don’t make as much as they say. I halved it and had way too much. Here’s half of the cocoa version (ie, what I made):
- 7 tablespoons/100g unsalted butter, softened
- 100g Confectioners’ (icing) sugar
- 100g egg whites (I used the kind in a carton so I didn’t have to worry about fractions of eggs)
- 85g cake flour
- 30 g cocoa powder (sifting this with the cake flour is not actually necessary)
- Cream butter and sugar.
- Add eggs.
- Add dry ingredients.
- Pipe or otherwise make a design on a Silpat on a jellyroll pan. I bought a Silpat especially for this, because parchment paper usually gets warpy in situations like this. They say to put the jellyroll pan upside down; that’s fine, but it’s also ok to do it right-side up if you have an offset spatula.
- Freeze for 15 minutes, till hard.
Meanwhile, make the cake batter.
- ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal
- ½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
- ¼ cup/ 60 ml/ 1 oz/ 25g cake flour
- 3 large eggs – about 5⅓ oz/ 150g
- 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
- 3 large egg whites – about 3 oz/ 90g
- 2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
- Whisk dries together (not granulated sugar).
- Add whole eggs.
- Add melted butter. (Another place where I disagree with the recipe. I did it this way, nothing exploded.)
- Separately, beat egg whites. When frothy, add granulated sugar. Beat to stiff peaks.
- Fold egg whites into batter.
- Take the frozen paste out of the freezer.
- Pour cake batter onto jellyroll pan. Spread into an even layer (using offset spatula if you have one). Remember cake decorating technique: pour it all in the middle and then spread from the middle.
- Bake at 475F for 7 minutes. They said 15 minutes; clearly that was too long for my crazy oven, but I think that’s too long for anyone. We’re talking about less than a half-inch of sponge cake here.
- Cool for a couple of minutes, then flip onto parchment paper.
- Cut into strips with the same width as the height of your mold (or the height that you want your joconde to be, if not the full height of the mold).
The fillings were up to us. I made what was supposed to be a brownie, with my very own recipe! I looked at several other brownie recipes to get a general idea of how much chocolate should go into them, and then brownie-fied Smitten Kitchen’s Blondie recipe using MATH. Here’s the Blondie recipe:
- 1 cup flour
- 1 cup sugar
- 1 stick butter
- 1 egg
Here’s the rationale behind my browniefication thereof:
- 1 cup flour minus 1/3 cup, to be replaced by cocoa powder
- 1 stick butter minus 1 Tbsp, to be replaced by the fat in the chocolate I use
- 1 cup sugar minus 2 Tbsp, to be replaced by corn syrup, which is more hygroscopic (will keep it moist)
- 1 egg
And my final brownie recipe:
- 2/3 cup flour
- 1/3 cup cocoa powder
- 7 Tbsp butter
- 30g dark chocolate
- 7/8 cup sugar
- 2 Tbsp corn syrup
- 1 egg
- Melt butter and chocolate.
- Add sugar, corn syrup, egg, and cocoa powder.
- Add flour.
- Bake at 325F for 30 minutes.
It turned out denser than I expected, but definitely not dry and definitely very chocolatey. I never thought I’d do this, but I might add a little baking powder next time.
I also made champagne mousse using this Epicurious recipe. I added a little extra champagne and that wasn’t the greatest idea, because it didn’t thicken much until I gave up and let it cool. But it worked. It was very sweet, probably due to the sweet pink champagne I used. It doesn’t make very much.
I put a layer of my joconde sponge cake on the bottom (so the bottom of your slice is pretty!), then some strawberry jam, then the brownie, then a layer of the chocolate decorating paste (since I had so much extra), then the champagne mousse, and there was still room. So I made some whipped cream with very little sugar, as a nice light finish to a very rich and sweet dessert.