Passionfruit mousse entremet with jaconde imprime
Macarons used to be my most daunting baking challenge. After finally conquering them last year, I then lusted and drooled over entremets and they became my next unachievable challenge. Entremets are little cakes with many different layers with complementary tastes and textures. So when this month’s DB challenge was to make a jaconde imprime, I thought this was my time to face my fears.
These are the layers from top to bottom:
- Passionfruit mousse
- Blackberry compote
- Milk chocolate mousse
- Jaconde imprime
The jaconde layer itself didn’t take too long to make, and it tasted good even on its own. I cut up the offcuts into little squares and brought these to work as tea time snacks. Because I hadn’t made an entremet or jaconde before, I wanted to keep it relatively simple and not too fanciful, so simple lines it was!
I won’t lie, it took me 7 hours to make this from start to end, but it was not at all difficult. Being organised and methodical is the key. I wanted the entremet to look more refined than it did, but this was my first time
The flavours of the different layers and contrast in texture from the feuilletine layer came really well together! The feuilletine and milk chocolate layers were rich and chocolatey, so the light and airy passionfruit mousse was the perfect accompaniment to cut through the richness. And the tiny amount of fruity, slightly tart blackberry compote just lifted the flavours and brought them together. The feuilletine layer was definitely a favourite, as was the passionfruit mousse. Me, I loved them all in the one mouthful, and I was glad about that fact because that was exactly what I set out to do! I’ll definitely be making more entremets so I can make them even prettier next time!
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.
Passionfruit mousse entremet
2.5 sheets gelatine or 5g / 1+1/4 tsp powdered gelatine
40g granulated sugar
0.5 oz (15g) water
50g egg yolks (about 3 medium)
100g passionfruit pulp, seeds sieved out
1.5 cups (350g) heavy cream (35% fat content)
1. Soften the gelatine in cold water. (If using powdered gelatine, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. Whip the cream until stiff.
4. Place the softened gelatine sheets into the passionfruit pulp and blitz in a microwave for 20 seconds on high. Let the gelatin and passionfruit pulp cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the whipped cream (220g) mixing gently with a spatula.
Milk chocolate mousse
31g whipping cream
13g egg yolks
112.5g milk choc
125g whipped cream
Make the creme anglaise by boiling the whipping cream & milk in a saucepan. in another bowl lightly whisk egg yolks & sugar together then pour the cream/milk mixture over while whisking constantly. return mixture to pan and cook until 84C. pour mixture into milk choc, mix well and fold in whipped cream.
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs – about 5⅓ oz/ 150g
3 large egg whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
- In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peaks. Reserve in a separate clean bowl to use later.
- Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
- On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
- Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
- Fold in melted butter.
- Reserve batter to be used later.
Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar
7 large egg whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.
- Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
- Gradually add egg whites. Beat continuously.
- Fold in sifted flour.
- Tint batter with coloring to desired color, if not making cocoa variation.
Preparing the Joconde- How to make the pattern:
- Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
- Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
3. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
4. Cool. Do not leave too long, or you will have difficulty removing it from mat.
5. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K
1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.