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Chocolate Biscuit joconde imprime/ Entremet with Plantain Fudge and Fruit fold whipped cream

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This month daring bakers challenge was to make Biscuit joconde imprime/ Entremet , our hostess being Astheroshe of accro. “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.
This Joconde/sponge cake requires attentive baking so that it remains flexible to easily conform to the molds. Once cooled, the sponge may be cut into strips to line any shape ring mold. Entremets (French baking term) - an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. “

After looking at the recipe, I thought this is not my cup of tea, so I kept quiet till yesterday. Still in my inner mind, I was itching to give it a try. Finally I made it yesterday, the first attempt was a doomed project, no design showed up as was expected. I decided to give it one more try, and this time a much better design emerged.
If you want to see fellow daring bakers come up with lot of beautiful joconde imprime and entrment, check it from here. Mine did not come as good as my fellow daring bakers, but I was pleased with the outcome. I don’t think I was an artist at any time of my life, if I draw an elephant it will end up like a fat elephant. I still remember my first year undergraduate biology record book, I was supposed to draw a frog, and my frog became one with big fat left thigh, and whatever technique I tried the end result was the same. Finally my biology teacher asked whether this frog has some problem in his left leg, looks like he has a swelling. 
One day, my cousin Gireesh, who according to my aunt is a good artist, tried to help me with the drawing of King Cobra. When he finished the picture it looked like the King cobra was enjoying a smoke, for that also I got a compliment from my teacher. 
I am not a boastful type of person; I feel if somebody helps me to correct a mistake or give advice, I am ready to accept it. 
First lesson I learned with this effort of Biscuit joconde imprime is that you need a silpat. I made with parchment paper. On the first attempt it crinkled all the way, for the second attempt, I put parchment paper after brushing the baking sheet with oil but still it got crinkled but was better than the first attempt. I don’t want to use any artificial coloring so I used cocoa powder for my design and filled it with banana halwa/plantain fudge as I made it for my little one. Then with stabilized whipped cream fold in with pineapple, banana and decorated with melon balls. I didn’t use any mouse or Bavarian cream due to lack of time. Thus my Entremet becomes a fusion of Indian and French one. The cake tastes wonderful, and I have tried to reduce sugar as much as possible. I used 3 egg whites and one whole egg, if you ask me will you make it again, I will only when I am confident enough to draw some designs. I may try plain cake with awesome combo fillings. 
This one requires lot of time and planning so make sure you have at least one day to make and freeze for 2-3 hours before serving. Here goes the recipe. 

One year ago: Mango flavored Nanaimo bar

Print recipe from here

What you need

Patterned Joconde-Décor Paste

 Unsalted butter, softened: 25 g/ 3 ½ tablespoon
Confectioners' (icing) sugar: 25g/3 ½ tablespoon

Large egg white: 1 no
Cake flour: 10 g/ 1 tablespoon
Cocoa powder: 7.5 g/ 1 ½ tablespoon

How I made

Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
To this add sifted the flour and cocoa powder and mix everything to combine well.
Gradually add egg white. Beat continuously to form a uniform paste.
Tint batter with food coloring to desired color if not making cocoa variation.

Preparing the Joconde- How to make the pattern

Fill the cocoa paste in a pastry bag with desired tip, make designs or you can spread a thin even layer of décor paste approximately ¼ inch (5 millimeter) thick onto parchment paper in an oiled baking sheet with a spatula, or flat knife.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 30 minutes while you making the sponge.

Joconde Sponge 

 what you need 

Almond flour/meal : 27 g/ ¼ cup *You can also use hazelnut flour, just omit the butter
Confectioners' (icing) sugar : 22g/3 tablespoon
Cake flour: 20g/ 2 tablespoon *See note below
Large eggs : 1 no
Large egg whites: 2
Granulated sugar or superfine (caster) sugar: 11 g/ ¾ tablespoon
Unsalted butter, melted: 2 tablespoon

*Note: For  making your own cake flour take  a look at here

 How  I made

Sift almond flour, confectioner’s sugar, cake flour in a medium bowl. Add melted butter and mix everything and set aside. To this on medium speed, add slightly beaten egg and mix well and set aside.
In a clean mixing bowl whip the egg whites, salt and white granulated sugar to firm, glossy peeks. Set aside
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.
Remove the décor paste from freezer and pour the sponge over the paste and spread it into a thin layer.
Bake at 400ºF /200ºC until the Joconde bounces back when slightly pressed, approx. 5 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/ parachment . Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

For filling

Plantain fudge recipe from here.

Stabilized whipped cream


What you need

Heavy whipping cream: ½ cup
Gelatin: 1 ½ teaspoon (I used Knox)
Powdered sugar: 2 tablespoon
Pineapple pieces: ¼ cup (Chopped finely as much as possible)
Small banana pieces: ¼ cup (chopped finely as much as possible)
Melon balls: 7 no
Hot Water: ¼ cup

How I made

In a small bowl, add the gelatin and hot water, stirring well until the gelatin dissolves. Let the gelatin cool to room temperature while you make the whipped cream. Combine the cream and powdered sugar in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatin slowly (discarding the water) and beating continuously. 

Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the pineapple and banana pieces.

[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]


For assembly of dessert

First prepare the mold
I used a small paper soup bowl of 5 inch diameter. Then a large piece of cling wrap cover the entire soup bowl and hanging outside the mold. Line the sides with parchment paper to the top of the mold. It will be easier to smooth the top of the cake.
Trim the side of cake of any dark crispy edges. You should have a nice rectangle shape.
First arrange the central piece which is base of the cake and then put the side piece around prepared mold.
Next start the first filling I used ripe plantain halwa/ Plantain fudge recipe you can find from here.
Second layer I used the piece of Joconde sponge cake.
Third layer was stabilized whipped cream with pineapple and banana topped with melon balls.
Freeze for 2-3 hours before serving
Enjoy as much you wish.

Preparation time: 1 day

Yield: a 6 inch cake
Verdict: Delicious
Will you make it again: Only after confident enough make some designs.

this is linking to
BYOB

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Comments

    Thanks for coming! Let me know what you think:

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  2. Aparna says

    Its not too bad. Sometimes all it needs is a bit of practice. But if it tastes good that's the final verdict, in my opinion. 😀

    Reply

  3. Rachana says

    This dessert looks like a piece of art, well done, Swathi 🙂

    Reply

  4. The Betz Family says

    I'm glad you persevered through the first batch! Nice job on the challenge!

    Reply

  5. Faith says

    Your joconde turned out beautifully, Swathi! A huge congrats on this success!

    Reply

  6. Joanne says

    This is gorgeous and I am so incredibly impressed! Plantain fudge? Heavenly!

    Reply

  7. Gulmohar says

    Awesome ! loved the way you explained it..great job

    Reply

  8. Deepa G Joshi says

    this is awesome..so much of efforts but worth it..love the decoration and nice step by step explanation..good work..

    Reply

  9. Jay says

    love d combo...scrumptious looking Swathi..
    Tasty appetite

    Reply

  10. ♥Sugar♥Plum♥Fairy♥ says

    I agree, SIlpat makes everything easier and better!
    I can see how beautifully and well u have put together this piece of art thru the step by step process.
    Very excitn!
    And truly u have done well in this months DB challenge.

    Reply

  12. Reeni says

    This was a lot of work Swathi! It turned out really beautiful and scrumptious. Great job!

    Reply

  13. Peggy says

    You definitely did a great job! I love the Indian and French fusion of this treat!

    Reply

  14. Panchpakwan says

    Looks really delicious.. Just fabulous.
    Can you parcel me some ?

    Reply

  15. Preety says

    looks yummy

    Reply

  16. aipi says

    That looks awesome..great work!

    US Masala

    Reply

  17. HGourmet Foodie says

    Are you distubuting any ? 🙂 This a classic french dish.. Loved It!!!!

    Reply

  18. garlutti says

    What a nice recipie!!, delicious dessert, very well splained.

    Reply

  19. G.Pavani says

    Awesome choco biscuit..must give try for it..

    Reply

  20. Ananda Rajashekar says

    oh that looks so beautiful and love all the combination 🙂

    Reply

  21. Kairali sisters says

    Oh my..That look fabulous swathi....

    Reply

  22. Deeba PAB says

    Your entremets look absolutely luscious. Great pairing! Well done on the challenge!

    Reply

  23. Viki's Kitchen says

    Swathi: Thanks for the lovely comment dear.

    Reg.Seepu murukku:
    I have not tried seeppu murukku yet. It needs just the normal murukku dough preparation, but we may need a special mold. You can visit the below link. Prema has made it beautifully.
    http://www.premascook.com/2010/08/seepu-murukku.html

    Best wishes!

    Reply

  24. carmenpiva says

    Wow!! Takes it time, but the result is gorgeous!!!!
    xxxx

    Reply

  25. sanjeeta kk says

    Looks gorgeous, like the chocolaty patterns.

    Lite Bite

    Reply

  26. Sushma Mallya says

    Beautiful and looks yummy 🙂

    Reply

  27. Jaisy James says

    looks so delicious

    Reply

  28. Padhu says

    Wow this is simply superb .I have bookmarked it

    Reply

  29. Priya says

    Omg, wat a beautiful entremets,truly inviting...Worth to try..

    Reply

  30. notyet100 says

    so much of effort,looks delicious,.

    Reply

  31. Prathibha says

    Looks really nice...lot of effort that goes in..

    Reply

  32. Pavithra says

    Wow great job on the challenge.. absolutely delicious filling.

    Reply

  33. kitchen queen says

    excellent droolworthy and yummilicious.

    Reply

  34. veena krishnakumar says

    WOW!!!!!!!!that's a great tutorial and an amazing dessert swathi

    Reply

  35. Priya Sreeram says

    u prepare such beauties swathi ! one more bookmarked recipe ! rock on !!

    Reply

  36. Chow and Chatter says

    wow bravo impressed I would never be able to pull this one of

    Reply

  37. That's Ron says

    great recipe!!! good job!

    Reply

  39. Pushpa says

    Great effort on your part Swathi,looks delicious.

    Reply

  40. Swathi says

    sure I will try to use comb next time Renata

    Reply

  41. Renata says

    Looks amazing Swathi! Can't believe you did it at the last minute! You were brave! The abstract designs are lovely, and the fillings are so interesting! Just in case you want to try it another time, use the "comb", I found it so much easier than piping! And the results are unbelievable!!

    Reply

  42. Ruth H. says

    Plantain fudge?! Wow!! Your joconde looks great, and the fruit topped dessert just looks so fresh and refreshing! Amazing work on this challenge, and thank you for sharing!!

    Reply

  43. Torviewtoronto says

    delicious sweet dessert

    Reply

  44. sinfullyspicy says

    Amazing work Swathi! too good..I always love the efforts u put in taking all the pictures of steps.This dessert looks cool.Fruits,sponge & cream-you cant go wrong 🙂

    Reply

  45. Viki's Kitchen says

    No words to explain my appreciation towards your patience to make this dessert a success. Love the marble effect very much. Looks so delicious and amazing dear!

    Reply

  46. divya says

    This sound fabulous! very beautifully done too!

    Reply

  47. Premalatha Aravindhan says

    Wow Swathi! this is Amazing work dear! i know the taste should yummy...Well explained!

    Reply

  48. savitha ramesh says

    spectacular effort and wonderful dessert....keep it up

    Reply

  49. Rachu says

    WOW WOW WOW.. Though name was a little hard to catch up, the explanation,the recipe,the pics and all above all that the thought and dedication you put in to brief it in here.. just awesome! hats off to you dearie.. amazing!

    Reply

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