With the stress of study week upon me, my thoughts of course turned to baking. Cooking has always been my escape, especially when I have other more important things to do! I like to think of it as ‘productive procrastination’, as at least I’m learning something…. right?
Last weekend I stumbled upon the daring bakers Jan 2011 challenge – the Joconde imprime entretment. I know, I know, almost 3 years late. A joconde imprime is “a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds.” Instead of making several small desserts, I decided that one huge dessert would be more suitable for my brothers birthday.
An entrement is a layer dessert. Mine contained the following:
– Biscuit Joconde
– Dark Chocolate Ganache
– White Chocolate Cremeux
– Cocoa Genoise
– Salted Pecan and Corn-flake Bark
– Salted Caramel Mousse
– Cocoa Glace
I was inspired by Parsley, Sage & Sweet and her divine chocolate and peanut butter version (which can be found here – http://parsleysagesweet.com/2011/02/01/biscuit-joconde-imprimeentremet-peanut-butter-and-chocolate-all-decked-out/)
All in all, delicious, and totally worth the time. Now, back to study I go!
– E
