agar agar, cakes, chocolate, Daring Bakers, fancy, France, matcha, mousse, pastry cream, whipped cream
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.
Wait, what?? That’s exactly the reaction I had. We didn’t learn those words in my year of French in college. An entremet is basically a layered dessert (think trifle) and the biscuit joconde imprime is in this case the part that contains it (edible sponge cake bowl, anyone?).
This is my third month as a Daring Baker, and the first challenge that has really made me shake in my boots, so to speak. (Note: This Texan is bootless, unfortch.) As with crostata and Stollen, I had never made an entremet, much less a sponge or even a rolled cake. That didn’t stop my visions from being lofty, though. Oh, the ideas I had for the joconde and the top of the entremet…
What actually did happen isn’t bad, especially for the mini/almost disasters that occurred.
Here is how my experience went. Continue reading