Dear Daring Bakers Powers-That-Be,
This challenge was not my challenge. For the first time I really really tried twice. TWICE! And twice, it got this funktastic uneven cooking leading to brownish swirls all over the joconde imprime. The first time I chalked it up to overcooking, the second time I just figured it was my oven. Even so, next time I’ll definitely be making the sponge cocoa to mask the effect.
Also, filling the actual entremet was quite the challenge. There are so many options! Cake/cookie/brownie layers, mousse, pudding, cream.. Possibilities seemed endless and I’m quite an indecisive person so that was a bit rough.
We should also mention the fact that I have no idea how to judge depth and how much filling will I need to make to fill this big mold?
I get anxious when I don’t have complete control. And I had absolutely no control over this baby.
But in the end, fears gone and caution thrown to the wind, this was a winner. The presentation was quite beautiful despite the outer joconde imprime separating at the seams and raspberry mousse leaking out. And all the work was worth it. Each bite was savored by everyone at the party I brought it to. The rich brownie layer along with the light raspberry and vanilla mousses created this perfect balance of textures and flavors.
So Daring Bakers Powers-That-Be, you did a great job this time, pulling me out of my comfort zone and encouraging me to try something new. It was a challenge but I’m glad I came out the other side still alive with a belly full of entremet.
ps. Can you take it a little easier next month? I used a ridiculous number of eggs this month. As in over 18. I lost count. Thanks for your consideration.
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.
For the Biscuit Joconde Imprime recipe and technique, check out accro! My layers basically consisted of a brownie base, a raspberry mousse, a round of leftover sponge from the joconde imprime, and all topped with extra vanilla bean mousse.
Chewy Brownies (bottom layer)
adapted from use real butter, originally from Fine Cooking
- 1/2 c (1 stick) unsalted butter
- 4 oz unsweetened chocolate
- 1 1/2 c sugar
- scant 1/4 tsp salt
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 c all-purpose flour
- 2 tbsp cocoa powder
Preheat oven to 350F. Line pan with parchment paper (or aluminum foil). For the entremet, I baked mine in a round pan to fit my mold. In a stainless steel bowl set over a pot of simmering water, melt together the butter and chocolate. Allow to cool slightly then stir in the sugar, salt, and vanilla. Add in the eggs, one at a time, mixing until blended. (I used a wooden spoon for this entire recipe because I didn’t feel like breaking out the big guns.) Add in the flour and cocoa. Pour into the prepared pan and bake 35-45 minutes or until a toothpick comes out mostly clean. Cool, cut, and eat! (Or stick it into your entremet.)
Raspberry Mousse (middle layer)
adapted from Food & Wine
- 1 packet (2 tsp) unflavored powdered gelatin
- 2 tbsp cold water
- 2 10 oz bags frozen raspberries, thawed (or 5 c fresh)
- 3/4 c sugar
- 2 large egg whites, room temperature
- 1 c heavy cream, chilled
Sprinkle gelatin over the water in a microwaveable bowl and let stand approximately 5 minutes or until softened. Meanwhile, puree approximately 4 c raspberries with 1/2 c sugar. Strain into a bowl. Microwave the gelatin for 10 seconds then whisk it into the strained puree.
In a stainless steel bowl over a pot of simmering water, whisk the egg whites with 1/4 c sugar until warm to the touch. Remove from heat and using a hand-held mixer, beat the whites until stiff and glossy. Fold into puree.
Using the same bowl, beat chilled heavy cream until firm. Fold into puree.
Mash remaining 1 c raspberries and fold into mousse. Pour into bowls or other serving vehicle and refrigerate at least 1 hour or until set.
Happy Friday, dear readers!