Thursday, January 27, 2011
Jan Daring Bakers' 2011 Challenge Entremet
This month's challenge was superb it was to make a decorative pattern in a sponge layer called a joconde imprime and using that to make an entremet (a fancy small cake filled with any combination of mousse, cheese cake filling,...).
WOW this challenge was about technique – the making of the patterned sponge outside later of the entremet, this is a method I will be using again and again. Some of the other Daring Bakers' entremets were so exquisite this is a dessert that would make a spectacular addition to any party.
Click here to get a printable pdf of this month's recipe.
Recipe Source: I received this recipe from Chef John O. while attending The International Culinary School in Atlanta, Georgia USA.
Blog-checking lines: 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.
Nutella, marshmallow and hazelnut entremet
I have never heard of entremet and the technique of patterning the paste was totally new to me so I was extra excited about this challenge since it could open up a whole new way of decorating cakes etc for parties.
I had promised the neighbour's kids that I would make a treat for them so I decided to a do a nutella, marshmallow and hazelnut entremet for them. I wanted a simple filling and topping for my first experimental entrement I was more concerned with perfecting the decorative layer on this occasion.
My mum had given me for Christmas some ti-flavoured marshmallows that were chocolate, strawberry and vanilla so I used them.
I had a plastic scraper with a big jagged sawtooth pattern I used that it produced a very fine pinstripe pattern in the decorative layer unfortunately my camera wasn't good enough to pick up the pattern very well in the photographs. But it was so pretty and elegant in real-life next time I will use a more bold pattern.
For the sponge I used hazelnut meal with a tablespoon of almond meal.
The final decorative layer was superb it was light flexible and tender a delicious sponge.
1. When you add the egg whites to the patterned Joconde-Décor paste it will start to cuddle don't worry it comes together just add them slowly and the batter will be fine.
2. I froze the patterned paste for 30 minutes.
3. The baking of the patterned paste and sponge is a scary process the temperature is so high 475°F/250°C you really have to keep a very careful eye on it mine only took 8 minutes to bake (about ½ the stated time), the outside edges got burnt but the rest of the layer was excellent I used scissors to cut the baked layer.
4. I found the sponge batter a little loose so I added an extra tablespoon of almond meal to it, it still spread out a little while baking and over the edges of the upturned baking tray.
The paste with pattern notice the plastic tool I used to obtain the pinstripes
Paste covered with the sponge batter
Baked decorative layer (notice how burnt the edges are!)
Cut decorative layer
Notice the thinness of the decorative layer
The subtle pinstripes
The completed entremet
The gooey inside of the entremet
OMG was this a super treat for the kids they loved it the hazelnut sponge was the perfect choice with the nutella topping and the soft marshmallow centre was an extra special surprise for the children Even I liked it!