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Thursday, January 27, 2011

Daring Bakers' Joconde Imprint



Thanks so much to all of you for sharing your favorite TV series :-) It is so nice to know a little bit more about your viewing favorites. Well, I could sort of deciding what series to go for next! Thanks again!

Meanwhile, I have to confess that I love love love this month's contest. Reminiscing one episode of my baking classes long time ago which included a lesson on joconde. Apparently it was not a great class, I would say or more like it was not a perfect joconde recipe that I got from the baking instructor. My imprint was never been clear and sharp like what I just did with recipe provided by Astheroshe. Thanks to her lesson with Chef John O. at The International Culinary School in Atlanta, Georgia USA!



I have had this imprint stencil sitting in my cupboard for the longest time and this challenge just gave me a chance to make good use of it. And while this month is a perfect month to bake everything that involves strawberries, I wouldn't skip any opportunity to include these beautiful fruits into my joconde mousse. Hope you will enjoy this Joconde Strawberry Mousse with me!

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.



JOCONDE STRAWBERRY MOUSSE
Makes two 8 inch mousse cakes



1. Joconde

a. Joconde Sponge
Yiels two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:
- 85g almond flour/meal
- 75g confectioners' (icing) sugar
- 3 large eggs - about 150g
- 3 large egg whites - about 90g
- 10g white granulated sugar or superfine (caster) sugar
- 30g unsalted butter, melted

Method:
- 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, confectioner’s 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.
- Reserve batter to be used later.



b. Patterned Joconde-Décor Paste
Yields two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:
- 200g unsalted butter, softened
- 200g Confectioners' (icing) sugar
- 7 large egg whites - about 200g
- 220g cake flour
- Red coloring

Directions:
- 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.
- Tint batter with coloring to desired color, if not making cocoa variation.
Preparing the Joconde- How to make the pattern:
- Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
- Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
- Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
- Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
- Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
- Cool. Do not leave too long, or you will have difficulty removing it from mat.
- Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)



c. Preparing the Mold for entremets:
You can use any type of mold. I would suggest:
- Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
- A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping
- Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above. 4.4 Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

d. Preparing the Joconde for Molding:
- Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
- Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
- Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
- Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. 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. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
- The mold is done, and ready to fill.



2. Strawberry Mousse Filling
Enough to fill two 8 inch mousse cakes

Ingredients:
- Strawberry halves > 590g
- Granulated sugar > 200g
- Boiled water > 200g
- Gelatine powder > 40g
- Water > 10 tbsp
- Whipped cream > 600g

Method:
- Combine strawberry halves, sugar, and water in a blender and blitz until fine. Set aside.
- Heat gelatine powder and water on double boiler until gelatine is totally dissolved. Cool a while until just warm.
- Mix strawberry mixture and whipped cream in a mixing bowl.
- Bring a small portion of strawberry cream mixture into the melted gelatine bowl. - Stir until well combined. Pour back into mixing bowl and combine thoroughly.
- Pour filling into the prepared molds.
- Refrigerate overnight.
- When cold, decorate as desired.

74 comments:

  1. Oh wow! that is so beautiful & yumm! love your imprint and the fillings! =)

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  2. Oh! it's so beautiful! A lot of work with a magnificent view, congrats ;)
    Cristina

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  3. that is the most beautiful i have seen so far. Parfait!!!!

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  4. Woow Kris, it looks gorgeous!!Congratulations!
    I am thrilled!

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  5. WOW OMG that is stunning flavourwise and visually excellent work. I just love your macaron topping and the pattern is astounding so clear and beautiful. Bravo on your efforts and kudos to you for your results. Marvellous photographs as well.

    Cheers from Audax in Sydney Australia.

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  6. Such gorgeous cakes...love them with the macs on top...

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  7. Your cake is dreamlike! So beautifully executed. I love the patterns, color and filling.

    Cheers,

    Rosa

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  8. ...queste foto sono a dir poco meravigliose!

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  9. OMG Kris! that is perfect execution!! Love the colors, flavors and the pattern. So elegant and breathtaking!

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  10. AMAZING!!!! Really!! Kris, you're so talented=;)Too lovely to eat but then..i wish i was your neighbor, i'd love love to partake of this beautiful creation of yours.

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  11. Stunning! Absolutely stunning! Whoever got to eat this is really lucky. You did a masterful job!

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  12. Superb...Loved ur presentation and clicks were awesome

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  13. ohhhhhh is wonderful :-) Ely

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  14. Oh my goodness, that is stunning. Absolutely amazing work. And your photos are awesome, as well. I am amazingly impressed with the entire thing - the stenciling, the presentation - everything about this!! Awesome, awesome job.

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  15. Wow! Your challenge is beautiful :) and delicious looking too! I did something similar to what you did except i also had a vanilla layer, and both of my layers were bavarians creams. and your joconde looks so neatly designed!
    great job :)

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  16. What a beautiful cake! I love your pattern, it looks so intricate and goes well with your strawberry mousse. Excellent job Kris!

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  17. Woah, I don't know what to say. That is absolutely stunning!

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  18. Youe entremet is delicious, very well done Kris! the design is perfect! :-D
    Kisses
    Ago

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  19. Wow, I have no words, it looks so wonderful.

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  20. To gorgeous to eat! Really beautiful, I am book marking your site, it's a feast for the eyes :)

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  21. Wow way too professional and fantastic :) love it totally. Pinky pink is always girls favorite :)

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  22. MAGNIFICENT! This is so beautiful and I love your pattern for the joconde

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  23. A seriously impressive cake, looks so light and packed full of flavour ... couldn't put a slice in the post could you hehehehe

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  24. Your imprint is amazing! Perfection!

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  25. สวยงามอย่างเช่นทุกครั้งคะ

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  26. OMW, Beautiful work! It looks delicious and absolutely gorgeous. Best one I've seen so far!

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  27. This is the most gorgeous and perfect looking entrement that I have seen. fabulous job. Perfectly executed, beautifully styled and plated, wonderful flavor choice, and lovely pix. Really great job.

    What are the little things next to the berries and macs?

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  28. *gasp* I knew you would do something amazing for this challenge, but you went above my expectations! It looks incredible, so perfect and professional! Brava!

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  29. I must say I was relieved to read it was a stencil because I can't imagine human hands being able to pipe such a perfect pattern and was about to despair at my own shaky ones ;). This challenge is seriously so fun that I may have to try it on my own soon.

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  30. magnifique, on dirait que gâteau sort tout droit d'une pâtisserie !
    Bravo c'est fantastique :)

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  31. WOW. You have really outdone yourself. This really is perfection, I wouldn't even know what to do with a slice...please send some to me!

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  32. That is seriously gorgeous! Very impressed, as always.

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  33. This is absolutely gorgeous. The design is so intricate, I am so impressed with how much detail you went into here.

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  34. Strawberry mouse sounds delectible. And I love love love your beautiful imprime pattern! Thank you so much for sharing your amazing work on this challenge!

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  35. Oh my goodness! That is absolutely beautiful! I am in awe. I'm not sure I want my link to show because I am embarrassed for you to see mine after that. Nice job on the challenge!

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  36. I've been for long looking for a strawberry mousse recipe, yours sounds perfect, I'll try it.
    How do you make it so perfectly? I'm amazed at your details, the decoration, the photography... WOW! I'm impressed! You're an artist!

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  37. There is no words to explain what I see!!!

    M-E-R-A-V-I-L-L-O-S-O!!!!!!!!

    Gourmenderies from Spain

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  38. Your photos just get better and better, Kris. And this cake is so lovely it takes my breath away. A perfect ladies cake! Perfect in every way!

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  39. Wow!! just simply BEAUTIFUL! You did another great job!

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  40. Your work is exquisite and this is no exception. I love the stencil pattern. Can a craft store stencil be used or must it be "food safe"?

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  41. woooooooow... what a lovely cake, great picture, Kris. Hmm..Valentine is on the air :D

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  42. Okay Kris, I think THIS is the MOST BEAUTIFUL dessert you have ever made! The fruit, the colors, the lighting, the arrangement, it all comes together in stunning fashion! Bravo!
    I have been a slacker lately with DB, and with MacTweets:( Well, hopefully I will get back on track SOON! Thanks always for your inspiration! Have a wonderful weekend:)

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  43. Absolutely exquiste!!! Everything is so beautiful! I agree with Renata you are truely an artist!!! Congratulations on a brilliant dessert, photography and post!
    BTW what are the little buds with the dark centre on you dessert? I'm intrigued!

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  44. Wow and double Wow! So much great attention to details!You have created such a beautiful dessert. I love the stencil!

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  45. This is so gorgeous! I love the clear, crisp pattern you got with the stencil, and the pink filling and garnish complement it so beautifully. I can't wait for strawberry season now!

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  46. So beautiful!!! You are truly talented, Kris--bravo!

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  47. Totally amazed at your effort, you did a fantastic job, stunning!

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  48. Looks fantastic - would love to know how you do it with the stencil.

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  49. So pretty in pink, and your entremet looks perfect. Wish I had made a stencil or something too. :)
    I loved this challenge though I need to improve on my piping/ pattern skills.

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  50. Those little buds that Marcellina mentioned, are they coloured litchis/ lychees?

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  51. Wow, your photos look absolutely wonderful and so does the entremet!
    Greetings from Estonia :-)

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  52. oh my goodness! What a stunning cake! How fun you used your stencil. It's truly lovely!

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  53. PVC pipe for the individual desserts, how ingenius! That I must try. I don't know what a Joconde is before today, but it sure does make your cake look fab.u.lous as hell. I envy your amazing talent, there I've said what many are thinking!

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  54. always love your blog and your dessert ^^

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  55. What an absolutely beautiful cake and an equally beautiful blog site. I'm so glad I had a peek!

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  56. How incredible! This is a work of art and I'm very inspired.
    Ps. So glad Ive found your blog

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  57. Wow Kris, I say you found your niche in the world of patisserie! What a fabulously executed masterpiece of a cake! A picture of perfection indeed! I particularly like your tropical fruit addition we call guamachile in Spanish. I did not know they grow that in Thailand. I just love it!
    Bravissimo!!!

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  58. Wonderful! Every month I'm looking forward to your post with your magnificent photos and recipes - you're so talented and I just can't stop watching your beautiful creations all over and over again :) It's always perfect!

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  59. Perfect in every way and this is what I had envisioned mine would look like too...hehe, but its far from the truth! I'm in awe of your entremet and jaconde, very very well done. :)

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  60. DEFINITELY one of the, if not THE, most beautifull and perfectly executed joconde in the challenge. I sent you an email gushing over it with a question about your white chocolate ribbony curls, but not sure if you got it. Oh well, I managed to produce umm..well, chocolate somethings for my top..lol

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  61. Wow Kris this looks awesome and Mindblowing.

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  62. Every month I am in awe of you and you certainly did not let me down this time. If I saw this in a store I would insist on buying it. Just perfect.
    Best- Sandie

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  63. Absolutely stunning! Although I love the larger entremet with all the delicious goodies on top, I really love the individual sized ones with their single macaron :D So cute!

    As always, beautiful baking :)

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  64. I knew that you would excel in this challenge. Not only the perfect dessert for the strawberry lover but also a treat for the eyes (what a color composition!)

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  65. Wow, wow, wow! You really took this one over the top. I had to sit this one out but I really, really want to try it soon.

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  66. Wow fantabulous work. Really hard work pays.Mam we'll be glad if you post the the pictures with step wise.

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  67. One word - stunning! Seriously, that is some totally professional looking art there! Makes me want to grab my apron now and go into the kitchen! You have got an eye for visually attracting everyone to stare at your joconde/entremet! Fabulous work! xx

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  68. Oh wow! That is truly stuninng, I have no words!!

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  69. Just discovered your blog through a friend's site - I'm at a loss for words. your talent and photography are just brilliant. honestly, this is really unique stuff...and that's huge in a very overcrowded food blogging world where it's hard to be differentiated. Fabulous posts, hope to stop by more often!

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  70. Perfect. Best in that challenge.

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