Wednesday, 26 January 2011

Daring Bakers' Challenge - January 2011: Biscuit Joconde Imprime/Entrement

The Daring Bakers' Challenge started with a bang this 2011! Our host gave us a challenge that I couldn't resist making. It's a type of dessert that I love creating. When done with planning, patience and practice it's an elegant masterpiece - entrement!

Blog-checking lines: 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.

Entrement is a composed  French dessert consisting of different components from dacquoise to mousse to creme brulee, anything you can think of, all put together in one showpiece work of art. For this challenge, one of the components we need to put on our entrement is a patterned joconde used as a lining. Joconde is a sponge cake that is made with almond powder, flour, eggs and powdered sugar. Patterns such as stripes can also be added to the joconde sponge by using a joconde decor paste. The decor paste has a very thick consistency, so it is really manageable to make all the patterns you can think of.

I've always wondered how pastry shops make lovely designs on their sponges especially those sleek stripes and perfect swirls. In the past, I've attempted to make my own sponge design by marbling different colored sponge cake batter; it worked out really nice, but my curiosity on how to make perfect lines still remained. Alas, this month's challenge came; answer to my long time mystery solved!

For my entrement, I made an Orange Cognac Mousse Joconde Cake with Dark Chocolate Mousse and Hazelnut Meringue Disc Center. I was so happy with how everything came out. The sketch I made translated to the finished cake. The only thing I wish is for a better pattern, but since I really didn't have much time to execute this challenge, I had to make use of what I have at home/body (I used my fingers to create my pattern). As a whole I love my cake; looking at my finished cake makes me so giddy! The taste of the whole cake was fabulous too; all the flavour components blended well perfectly. I mean what's wrong with an orange chocolate combo, plus the addition of cognac and hazelnut? The cognac and hazelnuts really heightened the whole cake's flavour profile. For me, the aesthetic of the cake looks close enough to be displayed in a pastry case in Paris. Pardon me if I'm self-complimenting, but I never thought I would have made a cake like this ever in my life.

I can't wait as to what's in store for the February challenge!

Components used for this dessert treat:
Bisou bisou,


  1. It was a great learning experience for me too! Your entremet looks like it has come out straight from a French bakery! It's very sophisticated and sounds delicious! Great job! I knew you would come up with something spectacular!

  2. Wowowow, this is stunning, definately dessert I would choose! xxx

  3. I love the simple elegance of your design! Your dessert looks beauful and sounds delicious! What a great job you did!

  4. Stunning job Charlotte, it's perfect! I love the detailed graphic you've included. have you posted the recipe components on your blog. Love to see how you made the two mousses! Cheers!!

  5. Your cake is so elegant! Great job!

  6. Gorgeous! I love the diagram :)

  7. Beautiful.

    You did an amazing job!

  8. Oh my! Your entremet is so lovely - it does indeed look like it belongs in a Parisian patisserie!!

  9. thank you everyone!:)

    Deeba PAB: Hi! I used the same recipe on my mango mousse post --> I just changed the mango puree to orange puree / melted chocolate. I also added two sheets of gelatin this time.

  10. YOur entremet has a very professional finish. Interesting fillings too.

  11. OMG! I am drooling over your fillings.... Such a beautiful dessert. I hope you enjoyed every bite
    Best- Sandie

  12. wow your cake is soooo beautiful!
    Way more elegant than those we see in bakery!

  13. Your joconde and entremet looks totally stunning! It looks like a designer dessert! Well done! xx


♥ Love to hear what you think of my post!:) Everyone's welcome to comment :) Bisou bisou ♥


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