Well, what we really made was a joconde imprimé and wrapped it around a filling, making an entremet. Fancy cake is a bit clearer, no? This was a fantastic challenge from Astheroshe of accro. I would never have made something so fancy-looking on my own, and I was thrilled to see the challenge and discover that it was not too complicated, though there were plenty of components. In fact, I was so eager to get started that I neither read all the instructions nor watched the video that was described as 'MUST WATCH THIS'. So, I was a bit disappointed with my results. It tasted amazing, but it just didn't look as nice as I wanted it to. If you were in a nice French bakery, your gaze would pass over mine, unless you're a real softie. Anyway, I'm being a bit melodramatic. If you decide to make one of these, please read the PDF and watch the video. No, I still haven't watched it.
I used the passionfruit mousse from a couple of weeks ago to fill my entremets, and topped them with some passionfruit gelée (that's the fancy name for homemade Jell-O). The decor paste was tinted with cocoa, and the cake is an almond sponge. It was the construction where I messed up. I had it in my head that the entremets needed a cake base (they don't--it's in the instructions), but it just looks kind of stuck on. I also wrapped my molds completely in plastic wrap before lining them with parchment, meaning I mangled them a bit when trying to unmold them. Again, it was in the instructions not to do this. Like a few others, I discovered the gelée had run down the outside of the entremet, staining the cake a bit. Not tragic, but I definitely plan to make more of these, as I have so many ideas for designs and fillings. Stay tuned!
Thanks so much for a great challenge, Astheroshe! The Daring Bakers really went all out this month, so head over to The Daring Kitchen to see the slideshow of gorgeous entremets.
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.