I must admit, I have been slack with the Daring Baker’s Challenge in the last few months. Upon discovering what the challenge would be at the start of the month I would often say “What a great challenge! I can’t wait!” Then only to find that it’s almost the end of the month and I haven’t even started making it yet as my dear old friend procrastination drops by for a visit! Old habits die hard…
This month was the same. I was super excited about the challenge but left it to the very last minute to make it. I’m so glad that my baking gods answered my prays as pretty much everything turned out fine. The challenge was to make a biscuit joconde imprime to wrap around an entrement dessert. A joconde imprime is a decorative designed baked onto a sponge which is used to wrap around desserts. What I loved about this month’s challenge was the fact that I got to learn a new technique and have the freedom to be creative with this.
For the joconde, I kept it simple and opt for a chocolate paste and strokes (but you could also step up the creativity levels by piping out the design to have the sponge as a background instead). I had read on the forums earlier that a few people were having some problems with the recipe; temperature was too high and baking time was too long, and hence people burnt their joconde to a crisp. So I decided to lower the temperature and keep an eye the joconde as it baked.
I couldn’t believe how many egg whites were used for this recipe. With the leftover egg yolks, I froze them according to this so I can make some icecream and creme caramel as it would seem like a waste to throw all those yolks out. And for something that looks this impressive I was extremely surprised how easy it was to make.
Salted caramel. The only thoughts going through my mind during this month when I was trying to figure out what filling I should make to be wrapped up with the biscuit joconde imprime. I had also wanted to create more layers/components but due to time constraints and procrastination I didn’t. This was the first time that I had made caramel using the dry method as I had always been afraid that I would end up burning the sugar and having hot caramel splatter on me. I am quite happy with how the mousse turned out, the chocolate provided a sweetness to combat the slightly burnt, salty flavours of the caramel.
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.
NB – The recipe for the biscuit joconde was sourced from Chef John O. while Astheroshe was attending The International Culinary School in Atlanta, Georgia USA. As I was making the biscuit joconde, I found that the amount of paste from the given recipe was way too much for the sponge. I’ve adjusted the recipe so that it makes two 25x38cm (10″x15″) sheet of joconde, which is more than plenty to cover a 20cm cake.
Biscuit joconde imprime
Chocolate joconde-décor paste
115g unsalted butter, softened
3/4 cups (115g) icing sugar
4 large egg whites
3/4 cup (95g) cake flour (a link on how to make cake flour – for the entire joconde)
35g cocoa powder
[NB – For a tinted paste, increase the cake flour to 1 cup (125g) and exclude the cocoa powder and tint batter with food colouring until desired colour is reached]
- Cream butter and sugar until light and fluffy.
- Gradually add egg whites and beat continuously.
- Sift the flour and cocoa powder together in a bowl.
- Fold in sifted flour mixture.
Joconde sponge
3/4 cup (85g) almond meal
1/2 cup (75g) icing sugar
1/4 cup (25g) cake flour
3 large eggs
3 large egg whites
2 1/2 tsp (10g) caster sugar
2 tbs (30g) unsalted butter, melted
- In a clean mixing bowl whip the egg whites and caster sugar to firm, glossy peeks. Reserve for later use.
- Sift almond flour, icing sugar and cake flour in a bowl.
- Add the eggs a little at a time, mix well after each addition until smooth and light.
- Fold in one third of whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
- Fold in melted butter.
To make the patterned joconde
- Place silicone baking mat or baking paper on an upside down baking tray (to make it easy to spread). Spread a thin even layer of décor paste approximately 5mm (1/4 inch) thick onto lined baking tray.
- Design your pattern.
- Place the baking tray in the freezer for approx 15mins until frozen.
- Preheat the oven to 200C (390F).
- Pour the joconde sponge batter over the design and spread evenly to completely cover.
- Bake in oven for about 10mins or until joconde springs back when lightly pressed. Cool.
Salted caramel mousse
Adapted from Pastry Pal
1/3 cup (80) granulated sugar
3tbs unsalted butter, cubed
1 1/2 cups cream; divided into 1 cup and 1/2 cup
1/2 tsp table salt
75g chocolate
- Sprinkle a thin layer of sugar in a lightly colored-pan set over medium-high heat.
- Sprinkle in more sugar once the sugar has melted; keep adding the sugar until all in.
- Swirling the pan around to help the sugar caramelising more evenly.
- Working quickly (to avoid burning the sugar), add butter cubes and whisk them in.
- Add the 1/2 cup of cream graduallyRADUALLY, and continue to whisk (even if the cream sputters and rolls and the sugar seizes and hardens) until smooth. Remove from heat.
- Add salt and mix until completely dissolved.
- Meanwhile, take the remaining 1 cup of cream, and whip it to soft peaks. Chill until required.
- Melt chocolate in a separate bowl then stir in caramel.
- Whisk caramel mixture in a rapid motion to create a slightly thick emulsion. Set aside to cool to lukewarm (if you try to fold in the cream while the caramel mixture is warm, the mousse will all turn soupy).
- Gently fold in about 1/3 of the whipped cream into the bowl.
- Gently fold the rest of the whipped cream until all the cream is incorporated.
- Pour it into ramekins or glasses and refrigerate for at least 4 hours or overnight to allow it to set up.
Assembling the cake (here’s a video demonstrating this step)
- Place spring form pan ring (with base removed) on serving plate and line the inside of the ring with a rolled up piece of baking paper or acetate sheets.
- Trim the joconde of any dark crispy edges and cut into strips of desired height and length and also base for the ring.
- Place the base in the ring and press the cake strips inside of the ring, decorative side facing outward; overlaping the ends slightly. 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 and you can use more than one piece to “wrap “your mold, if one cut piece is not long enough).
- Joconde is ready to be filled.
. The only flavour that was going through my head was salted caramel, so I turned that into a mousse to create this pretty cake.){kind=link}
Wow, looks so rich …. and delish! Nice job!
You did an EXCELLENT job, as always!
that sure is schexy. mmm schexy.
That’s beautiful. The joconde reminds me of Zumbo’s chocolate mousse cake.
Holy smokes, that is so rich – I feel diabetic just looking at it. That’s an awesome cake!!!
I feel a bit faint! That sounds and looks heavenly, and it’s so beautiful with the chocolate shavings on top.
Not an easy feat at all well done! Salted caramel & chocolate…a perfect combination!
PREEEETTTYYYY
I was thinking it looks similar to Zumbo’s choc mousse cake too, but your’s is just so much prettier! =)
Yum! Just reading your post title makes me want to try it. I don’t know why salted caramel flavors always sound so great to me. I too thought it used A LOT of eggs, but I wasn’t smart enough to freeze mine. Nice job on the challenge!
Salted caramel is my favorite! Your cake looks so delicious, Great job on this challenge!
Looks beautiful and sounds incredibly delicious! I wish mine would have turned out even a tiny bit close to as good as yours did.
Ooohhh, very impressed! And you know, if you added a few more layers of other things then this could easily transform into Adriano Zumbo’s caramel mousse cake à la Masterchef series 1 =D
That looks so great. The dry method for making caramel scares me as well, you did a fantastic job.
Thanks soo much! Your cake looks fab..and caramel is my most fav thing to eat! ..better than chocolate. LOL
Yes, it was easier than one would expect and a lot of “wow” factor to it too. 🙂
Your entremet looks so pretty and I like your choice of filling.
Great job on the challenge!! Salted caramel sounds soooo amazing. I’ve never made it before and have bookmarked your post so I can revisit some time soon. Thanks for sharing. 🙂
AHHH you had me at salted caramel! i looooove salted caramel ANYTHING!
Spectacular job Phuoc…you’re quite a master at baking! That salted caramel has me weak at the knees!
The salted caramel filling sounds amazing! I LOVE making caramel, and I’ve actually switched to using the dry method, as the wet method is too fussy for me (one less step). You just have to make sure to watch it carefully.
That said, your sponge looks wonderful! I love the reverse white criss cross pattern with the dark background. And I love that you froze your egg yolks. i have the exact opposite issue. I have about 75 egg whites frozen. I keep on developing recipes for egg yolks instead egg whites. This was a great way for me to use some of them up!
Aww, I thought the video would be you demonstrating the assembly technique 🙁
That salted caramel mousse looks awesome! I could just dig into that with a spoon without the cake 🙂
wow wow wow – you did such a great job! salted caramel is all the rage, isn’t it! looks delish.
It looks so amazing! I just had my breakfast but I am drooling for your salted caramel! Well done hun its perfect!
Wow! This looks absolutely amazing! Sounds like it tastes damn good too.
Joey: Thanks! It may look rich but believe it or not, it isn’t as I think the addition of the chocolate tones down the caramel mousse.
Kristy: Thanks!
Chocolatesuze: Thanks! Don’t you want to bathe in it?? 😀
Bel: It does doesn’t it?! But it’s no where near as good as his.. I have a long way to go..
Margaret: Hehehe.. It’s not rich at all.. The chocolate balances everything out, so it’s not too sweet or salty.
Suz: Thank you.
Sweet Petite Treats: Hey thanks! It is much easier than it looks/sounds. Try it out one day 🙂
Karen: Thanks! I’m quiet pleased with it if I must say so..
Angie: Mine? Prettier than Zumbo’s? Oh you’re too kind! I seriously don’t believe that! He is on a different level of pastry awesomeness..
Kim: Thanks! Love salted caramel flavours too! I think it’s the whole balanced flavours of salty and sweet that makes it appealing to most people. Like chocolate bacon.. Something I have yet to still try.
Chef_d: Thanks!
Jimena: Ngaww… It’s a shame to hear about your misfortunes. I hope you have better success if you do brave up the courage to make it again.
Mademoiselle délicieuse: Haha I know hey?! If only I had more time, I would have!
Sara: I urge you to attempt it one day, it’s not so bad. Just don’t turn the heat up to high if you are still scared (because that’s what I did!)
Astheroshe: Thanks for the challenge! It was brilliant!
Aparna: Thank you!
Erin: Great! Do let me know if you get around to it one day
Catty: There’s just something magical about it hey?
Peter: Thanks!
Irvin: Yeah I know! I did not leave the stove during the time I was making this caramel. And damn! 75 egg whites! Macarons?? 😀
Simon: Nah… I’m not pro or daring enough to make videos. If you were to have the mousse alone I think it would be best with some chocolate as well (to tone down the saltiness)
Gastronomy Gal: Thanks!
Nic: Thanks!
Anita: Thanks!
Heeeyyyy…it’s caroline from ADRI …… remember me??? Thanks for including me in your blog…….you inspire me so much…i’ll make this over the weekend for sure….
Caroline: Of course I remember you! Thanks for the lovely comment 🙂 Let me know how it goes if you do make it!