My baking buddy Bonnie and I were talking about making joconde imprime entremets last week. A joconde imprime entremet is simply a decorative almond sponge cake with fillings. The design is built into the cake, which appears as a wrapper. You create your design with a tinted decor paste, freeze it, then pour your joconde (almond sponge cake) batter over then bake. Then you use this thin almond sponge cake to wrap around the entremet, a multi layered dessert with different textures. My joconde sponge recipe was adapted from the “January 2011 Daring Bakers’ challenge“. I made only half a batch with reduced sugar. The instructions for joconde imprime were discussed in great details. I found that the decor paste was way too much though. So after understanding that this was just a tuile recipe, I decided replace it with a chocolate fortune cookies recipe I have made before. Below is my recipe and a step-by-step picture tutorial for the joconde imprime. The preparations weren’t hard at all. But it definitely required some efforts. I ended up spending several hours for this beautiful dessert.
上星期EC跟好友Bonnie一起討論如何做joconde imprime entremet，這是用帶有花紋的杏仁海綿蛋糕條(joconde imprime)作圍邊的甜品，蛋糕設計早己融入蛋糕之中。首先用調色麵糊畫上花紋，雪實後倒入杏仁海綿蛋糕麵糊焗製薄蛋糕片(joconde sponge)，將蛋糕片切成適當的長度後便可包裹entremet，即多層次、不同口感的甜點。EC在2011年1月的Daring Bakers’ challenge學會了很多技巧，依配方的一半份量並減了糖量做了杏仁蛋糕片，但它的畫花麵糊份量大得有點兒嚇人，所以當EC明白到這些原是瓦片(tuile)做法時，便決定改用以前做過的朱古力幸運曲奇食譜。以下是EC依據個人口味調整出來的配方，更附上杏仁蛋糕圍邊的圖片教學。製作過程其實並不難，可是卻認真花時間及心機，EC花了數小時才能把它們做妥。
Biscuit Joconde Imprime with Strawberry White Chocolate Mousse and Raspberry Gelée Entremet
makes 6 3-inch entremets
Biscuit Joconde Imprime
Yield: 11 by 11 inch sheet pan
-Chocolate Tuile Decor Paste-
30 g unsalted butter, melted
22 g icing sugar
1 (about 30 g) large egg white
22 g cake flour
8 g Dutch-processed cocoa powder
43 g almond flour
30 g icing sugar
12 g cake and pastry flour
1.5 (about 75 g) large eggs
1.5 (about 45 g) large egg whites
5 g granulated sugar
15 g unsalted butter, melted
20 g granulated sugar
25 g hot water
Easy Raspberry Gelée
1/3 package (25 g) raspberry jelly powder
110 g hot water
1/2 tsp powdered gelatin
10 g water
Strawberry White Chocolate Mousse
75 g strawberry flavored white chocolate chips (I used Callebaut Strawberry Flavoured Callets)
60 + 150 g whipping cream
1/16 tsp salt
1.5 Tbsp (23 g) water
1.5 tsp (4.5 g) powdered gelatin
Dark chocolate shavings and white chocolate
大蛋蛋白 1隻 (約30克)
全蛋 1.5隻 (約75克)
大蛋蛋白 1.5隻 (約45克)
紅桑子啫喱粉 1/3包 (約25克)
淡忌廉 60 + 150克
水 1.5湯匙 (23克)
魚膠粉 1.5茶匙 (4.5克)
Chocolate Decor Paste
Beat egg white and icing sugar with a whisk until smooth. Whisk in melted butter. Combine and sift flour and cocoa powder in another bowl. Add to first mixture in two batches and fold to combine. Do not overmix. Chill batter for 10 minutes to firm up. Remove from fridge and spread batter thinly and evenly with an offset spatula on a silicon baking mat. Create designs with fingers or a pastry comb (I dragged my Ateco pastry comb through the paste to make strips). Transfer mat onto a baking sheet then freeze for 15 minutes or until the paste is firm.
In a mixing bowl, whisk almond flour, icing sugar and whole eggs with a hand mixer until pale and thickened. Fold in sifted flour followed by warm melted butter. In another clean bowl, whip egg whites with a hand mixer until soft peaks. Add sugar and beat until firm peaks. Fold into the first mixture gently.
When the decor paste is firm, remove baking sheet from freezer. Transfer mat to the square baking pan then pour the sponge batter over the frozen paste. Spread evenly with an offset spatula or bench scraper to cover the entire design. Bake in 425°F/220°C preheated oven for 5 to 7 minutes or until the cake springs back to the touch. Remove from oven. Dust surface with icing sugar to prevent sticking and immediately flip cake out of pan onto a piece of parchment paper. Lift up silicon mat and transfer cake to a wire rack to cool. With a ruler and a sharp knife trim cake into 6 1-inch strips (the length should be slightly longer than the circumference of the ring mold). With a circle cookie cutter that is one size smaller than the ring mold, stamp out 6 discs. keep cake covered until ready to use.
Mix sugar and hot water in a small bowl until sugar is dissolved. Set aside to cool.
Easy Raspberry Gelée
In a small bowl, combine gelatin and water. Set aside for 5 minutes. In another bowl, mix hot water and jelly powder until dissolved. Pour mixture over softened gelatin and stir until gelatin is dissolved completely. Let cool a bit then pour mixture into a plastic wrap lined shallow pan or container (i used my daughter’s Lock n’ Lock square sandwich container). Refrigerate until set. Remove from fridge and cut out 6 discs with a circle cookie cutter that is one size smaller than the ring mold (re-melt and re-chill scraps in a smaller container such as a ramekin if needed). Keep gelée discs in fridge until ready to use.
魚膠粉加水放小碗攪勻後浸泡五分鐘，另一碗中放入啫喱粉及熱水拌匀至啫喱粉溶化，倒進泡軟魚膠粉中拌匀至魚膠粉完全溶化，放至稍涼後倒進淺平的碟或容器中(EC用女兒的Lock n’ Lock正方形三文治盒，內墊保鮮紙方便取出)，雪實後取比慕絲圈小一點的圓形曲奇模印出6瑰啫喱片(如不夠可收集餘下的啫喱碎放入小容器如梳乎厘杯中隔熱水坐溶或用微波爐叮溶，重新雪實後便可再次印模)，冷藏備用。
Strawberry White Chocolate Mousse
In a small bowl, combine gelatin and water. Set aside for 5 minutes. Microwave 60 g of whipping cream and salt until it is bubbly but not boiling. Add chocolate into the hot cream. Let stand for 2 minutes and mix until chocolate is melted and mixture is smooth. Stir in softened gelatin and mix until gelatin is completely dissolved. Let cool to room temperature. Beat remaining 150 g whipping cream in a pre-chilled mixing bowl until soft peaks. Fold into the white chocolate mixture in two batches.
Wrap bottom of each ring mold with plastic food wrap and line the inside with food acetate or parchment paper strip for easy unmolding. Wrap the inside of the mold with a joconde imprime strip, decorative side facing out, with the ends slightly overlapping each other. Press ends firmly together to seal the seams. Place a cake disc in the bottom of the mold. Brush cake with simple syrup. Spoon mousse into the mold until half full then place a piece of raspberry gelée over the mousse. Fill the rest of the mold with mousse. Smooth top then refrigerate until mousse is set. Unmold entremets and decorate as desired I decorated mine with dark chocolate shavings and hearts made with melted white chocolate.
Joconde Sponge recipe adapted from The Daring Kitchen.
Chocolate Decor Paste recipe from my Chocolate Fortune Cookie.
Strawberry White Chocolate Mousse and Easy Raspberry Gelée recipe adapted from my White Chocolate Mousse Cake.
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