January 27, 2011

The Daring Bakers: Biscuit Joconde Imprime/Entremet

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White Chocolate Mousse Cake with Raspberry
white chocolate mousse cake with raspberry

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe from the blog, accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremet dessert.


Wow! I've never made a cake as elaborate and labor intensive as this one. It took me almost half a day to prepare, bake, and assemble this easy-on-the-eyes and delicious dessert. Thank you Astheroshe for a choosing an exceptional challenge. I enjoyed every minute I spent making and every bite of this wonderful cake.

I followed the recipes for biscuit joconde and decor paste without any changes, except I only made half a recipe of decor paste. I added 1 whole tube, about 1½ tablespoons, of gel food dye to the decor paste to achieve the intense red color. I used a metal pastry comb to create the pattern on the decor paste which had to be frozen to prevent it from leaking into the biscuit joconde batter. Since my freezer is not big enough for the size of a half-sheet pan, I left it outside (25°F) until the decor paste firmed up.

Decor Paste for Entremet

I placed the silpat inside the pan before spreading the joconde batter evenly on top of the frozen decor paste all the way to cover the sheet pan. It took just 7 minutes to bake the cake which was immediately flipped onto a parchment paper. 1½-inch thick strips were cut to fit an 8-inch round springform pan (bottom removed and flipped) lined with parchment paper. Parchment paper is not the best thing to use for this kind of dessert because it bends and creates creases on the mousse. I would use an acetate sheet next time I make the cake. I made a mistake and did not fill the bottom with enough mousse before putting the raspberry insert and added too much on top by about half an inch; and the raspberry gelée should be thinner. Well, next time I'll try to do better, I hope. It takes a lot of patience to build the entrement cake dessert but I will definitely be making it again. Yes, definitely.

White Chocolate Mousse Cake with Raspberry

The inspiration for the design and white chocolate mousse and raspberry combo filling comes from my cookbook ADVANCED BREAD AND PASTRY by Michel Suas. The mousse is light as feather, not too sweet, super delicious, and perfect with raspberry.

White Chocolate Mousse
adapted from ADVANCED BREAD AND PASTRY by Michel Suas
1 envelop unflavored gelatin
3 tablespoons cold water
25 ounces heavy cream
16 ounces white chocolate
8 ounces milk
4 teaspoons sugar
2 teaspoons vanilla extract
2 egg yolks
  • Sprinkle gelatin on water to soften; set aside. Melt chocolate, set aside. Whip heavy cream to soft peaks, set aside.
  • Make a crème Anglaise with milk, vanilla, sugar, and egg yolks. Strain through a fine sieve into a bowl, add the gelatin and stir until well combined. Add the melted chocolate and stir until emulsified. When the mixture has cooled to 80°F, fold in the whipped cream.


Vicki Wilde said...

What a fabulous looking entremets! I love the flavor combination. Nice work on this challenge!

Dexie said...

WOWZER! I'm quite impressed and drooling over the decadence.

Ruth H. said...

I wold like a slice, please! This looks so beautiful. I love that you got such a deep red color - I never get past pink...! Each element of your dessert looks amazing, and it much have been heavenlt together! Great job on this challenge!

The Betz Family said...

I love the stripes! And your photo that has labels makes me smile, it must be the teacher in me. Nice job on the challenge!

Audax said...

That pattern is amazing it is perfect with your white chocolate and raspberry gelee and insert. Superb work on this challenge.

Cheers from Audax in Sydney Australia.

Michelle @ On and Off My Plate said...

Beautiful! I can't imagine doing that!

Mary said...

This is gorgeous! I love anything with raspberries. I don't think you need to change a thing! I'll be making this one again too, because I definitely need some practice!

stacy :) said...

Oh my goodness, how beautiful! Your reds are so lovely and it must have tasted fantastic! Just, wow. :)

Aparna Balasubramanian said...

Your entremet is so lovely in its white and red colours. I also made a white chocolate mousse but used starwberry with it.

Juliana said...

Oggi, this cake is absolutely gorgeous...it really looks like from a professional bakery...beautiful pictures as well :-)

MandyM said...

Your entremet is beautiful! I love the bright red lines on the jaconde. Beautiful baking :)

The Daily Palette said...

I'm so behind reading blogs! I'm glad I made it here today. OMG, I'm in awe. This White Chocolate Mousse Cake with Raspberry you made is the kind of dessert I can enjoy without getting a sugar headache!

I have no idea how many times I scrolled back up! Thanks for sharing.

Kiwi the Fruit said...

Your entremet is so pretty! And it's so complicated! You got awesome skills!

Unknown said...

Good job. It looks lovely. I would have been scared trying it.

Oggi said...

Hi all, thank you for your kind comments.:)

sirenang hardinera said...

Impressive. Enough said. =)

shewhisks said...

This is so appealing to my eyes and of course my tastebuds! I love the labeled picture with the entremets. Great work, i'm sure it was worth that half-day in the kitchen! xx

Oggi said...

AnnMarie and SheWhisks, thanks.:)

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