Monday, March 7, 2011

Daring Bakers Jan 2011

I am not a part of the Daring Bakers Team. I was reading through FoodGawker, because I love looking at food, and saw the new challenge everyone was posting. The Bisquit Joconde Imprime which would wrap around well whatever you wanted to put in the middle. AKA Entremet.
I usually do not attempt anything that The Daring Bakers put out but I loved the look and felt that it was extremely creative. I enjoy doing things that are creative so I just had to try.



Opps. As you can tell I overdid it with the time but I easily cut off the edges that were tough!

Here is the recipe I used for the Chocolate Design batter
2 Tbsp unsalted butter at room temp
¼ cup confectioner’s sugar
1 large egg white at room temp
¼ cup all-purpose flour
4 teaspoons cocoa powder
Beat  butter and sugar until fluffy. Add everything else and mix until smooth. Place parchment paper on a baking tray and pipe your design onto the parchment paper. Stick in the freezer while you make the Joconde Cake Batter.
Joconde Cake
3 eggs at room temperature
1¼ cups almond flour
3 tablespoons bread flour
½ cup plus 3 tablespoons granulated sugar, divided
¼ teaspoon kosher salt
2 tablespoons butter, melted
2 egg whites at room temperature
Beat the 2 eggs, flour, 1/2 cup sugar and salt. Add melted butter and beat for a few more minutes.
In a separate bowl whisk eggs until frothy then add sugar. Whisk until medium peaks are formed. Fold into previously made mixture.
Check on the pattern to see if it is stiff. If so then pour the Joconde batter over and spread evenly. Bake at 400 for 5 minutes or until edges are golden brown and it is springy to your touch. Sprinkle sugar on and turn over. You can wrap the Entremet once the wrap has cooled.

Black Raspberry Mousse
  • 1/2 cup Black Raspberry Jelly
  • 3/4 cup sugar
  • 1/2 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream (made with Heavy cream whipped :) )
  1. Add gelatin to water and let sit for 5 minutes.
  2. Whip the heavy cream until stiff then fold gelatin mix and jelly into whipped cream.
  3. Let sit then scoop into your Joconde Wrap!

Tada! This is my result! Tasty yes?

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Monday, March 7, 2011

Daring Bakers Jan 2011

I am not a part of the Daring Bakers Team. I was reading through FoodGawker, because I love looking at food, and saw the new challenge everyone was posting. The Bisquit Joconde Imprime which would wrap around well whatever you wanted to put in the middle. AKA Entremet.
I usually do not attempt anything that The Daring Bakers put out but I loved the look and felt that it was extremely creative. I enjoy doing things that are creative so I just had to try.



Opps. As you can tell I overdid it with the time but I easily cut off the edges that were tough!

Here is the recipe I used for the Chocolate Design batter
2 Tbsp unsalted butter at room temp
¼ cup confectioner’s sugar
1 large egg white at room temp
¼ cup all-purpose flour
4 teaspoons cocoa powder
Beat  butter and sugar until fluffy. Add everything else and mix until smooth. Place parchment paper on a baking tray and pipe your design onto the parchment paper. Stick in the freezer while you make the Joconde Cake Batter.
Joconde Cake
3 eggs at room temperature
1¼ cups almond flour
3 tablespoons bread flour
½ cup plus 3 tablespoons granulated sugar, divided
¼ teaspoon kosher salt
2 tablespoons butter, melted
2 egg whites at room temperature
Beat the 2 eggs, flour, 1/2 cup sugar and salt. Add melted butter and beat for a few more minutes.
In a separate bowl whisk eggs until frothy then add sugar. Whisk until medium peaks are formed. Fold into previously made mixture.
Check on the pattern to see if it is stiff. If so then pour the Joconde batter over and spread evenly. Bake at 400 for 5 minutes or until edges are golden brown and it is springy to your touch. Sprinkle sugar on and turn over. You can wrap the Entremet once the wrap has cooled.

Black Raspberry Mousse
  • 1/2 cup Black Raspberry Jelly
  • 3/4 cup sugar
  • 1/2 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream (made with Heavy cream whipped :) )
  1. Add gelatin to water and let sit for 5 minutes.
  2. Whip the heavy cream until stiff then fold gelatin mix and jelly into whipped cream.
  3. Let sit then scoop into your Joconde Wrap!

Tada! This is my result! Tasty yes?

No comments:

Post a Comment