Biscuit Joconde Imprime/Entremet.

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. I had no idea what this dessert was until I read Astheroshe’s description, and then I went, “Ahhh! I remember seeing these pretty little things in bakeries before.”

A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

Okay, so this challenge got the best of me.

I burned the joconde imprime.

I cheated on the entremets dessert.

It’s downright gaudy looking.

No, really it is. I checked out some other daring bakers and their joconde’s looked gorgeous and elegant. {See here, here, and here!} Mine looks like someone’s fourth-grader helped make it for a Valentine’s Day experiment.

It all started out when I made the patterned joconde-decor paste and added my coloring. The “Christmas red” food gel turned day-glo pink. I tried adding more and it just intensified the color.  It turned gaudy at that precise moment, so I went with an over-the-top, cheesy Valentine’s Day theme.

I made hearts.

I spelled out L.O.V.E.

Then I burned the joconde sponge. I even baked it for less time than the recipe called for! {I recommend baking it for like five minutes, instead of 15 minutes.} At that point, I was majorly bummed because it took a while {and a lot of eggs!} to make the decor paste, make the decorations, freeze it, make the joconde sponge, and then bake it.

I didn’t have the time {or eggs} to remake it all. So, I just chopped off the severely burned edges.

And literally stuffed it in the mold. No, I was careful with the sides, but then I didn’t have a large enough piece to fill the bottom, so I just stuffed random pieces in the bottom. I know, it looks bad.

Thus, I decided instead of making a homemade mousse to fill it with sugar-free JELL-O pudding I found in my kitchen. Yeah.

The mold was so large it didn’t even fill it up halfway.

So I topped the chocolate pudding with butterscotch pudding. Almost there! At this point, I wished I had used a smaller mold. I decided to fill the rest with homemade whipped cream topping.

I actually think the gaudiness might be its saving grace. It diverts your eyes away from the burned sections of the jodonde.

Hello, bright hearts!

Unfortunately, the sides didn’t line up perfectly.

However, would you believe……

….that it actually tasted really delicious. The joconde had a lovely almond flavor, and combined with the creamy pudding/whipped topping filling, it tasted quite good. I ate my entire piece. Thank goodness for homemade whipped cream topping!


  • Biscuit Joconde Imprime/Entremet for the January 2011 Daring Bakers’ Challenge. Astheroshe received this recipe from Chef John O. while attending The International Culinary School in Atlanta, Georgia USA.
  • Real whipped cream is easy to make at home! I merely add one cup heavy cream to a bowl and beat until stiff. Then add about two tablespoons of sugar (up to a 1/4 cup if you like it sweeter) and a splash of vanilla extract. Beat until mixture forms stiff peaks. Great on almost anything!

About Sarah

Always thinking about my next meal.
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9 Responses to Biscuit Joconde Imprime/Entremet.

  1. Chelsea says:

    Wow! This is so great!!

  2. Jessica says:

    So cool, though me thinks way over my skill or capability. Kudos, it’s beautiful!

  3. Shelley C says:

    I don’t think it is gaudy – maybe a little cutesy, but not gaudy :) I actually had similar construction issues, but it’s all a learning process, right? And I totally believe that it would taste good – maybe not what you had in mind, but it still looks and sounds delicious!

  4. WOW that is stunning no I don’t think that your entremet is gaudy I think it is wonderful I love the colour and it looks so charming great work on this challenge. Great to hear that it tasted so delicious. I thought this was a marvellous recipe and challenge.

    Cheers from Audax in Sydney Australia.

  5. Ashlae says:

    This challenge got the best of you? No way! It looks beautiful. I adore that you went with a love theme – it being so close to V-day and all. I burnt my first one, too – and it was nothing short of discouraging. Do you think you’ll make it again? I am hell-bent on perfecting my entremet, for some odd reason..

  6. Diana says:

    Holy crap! The joconde looks ah-mazing, especially with the decor letters and hearts. I’ve never seen anything like that. This would definitely be a great Valentine’s Day dessert. :)

  7. Pingback: IN THE KITCHEN: Pink Peanut Butter Hugs « daily nibbles

  8. Pingback: I like pink food. | DAILY NIBBLES

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