BISCUIT JOCONDE IMPRIME - Daring Baker's Challenge - Jan/2011


 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. 

First off, I must thank so much our hostess Astheroshe of the blog ACCRO for the fantastic challenge! I loved learning about this beautiful way of decorating desserts! 

The JOCONDE IMPRIME is this outer layer of sponge where you can create the most amazing and exclusive designs for an ENTREMET (dessert in French). For the filling, I used mousse, but you can experiment with many other options.

For making this amazing decorative "wrapper", you will need two different recipes, a DÉCOR PASTE which is a buttery batter used for creating your design, and a SPONGE.


Start with the Décor Paste. The recipe below has been scaled down by 1/4 of the original recipe provided for this challenge. You can color your paste or use cocoa, which was my choice, just to avoid artificial food coloring.


50g unsalted butter, softened
50g Confectioners' (icing) sugar
50g egg whites 
50g cake flour (or 43g cake flour + 15g cocoa powder), sifted
Food coloring gel, paste or liquid (if you're not using cocoa)

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.

My first experiment was using parchment paper and a piping bag. I piped the batter centering the most important parts of the design, because I knew that the edges could get dark and crispy. I put the parchment on a cutting board and placed it in the freezer while I made the sponge.

(Yields about 2 medium or 3 small baking pans)

85g almond flour/meal 
75g confectioners' (icing) sugar
25g cake flour 
3 large eggs (150g)
3 large egg whites ( 90g)
2½ teaspoons superfine (caster) sugar
30g unsalted butter, melted


Preheat the oven at 430°F (220°C) 
In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
Sift almond flour, confectioner’s sugar, cake flour.
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.

Remove the Décor Paste from the freezer and quickly spread the sponge batter over the design, covering it totally. It should be a thin layer so that it is malleable after baking. 

Bake at 430°F (220°C) for approximately 5 minutes or until it starts browning on the edges. 

Because I used parchment paper, the sponge kind of wrinkled slightly, which is not a problem, but you will see the difference it makes when done on a baking silicon mat in my second experiment.

Wait for a minute to cool slightly and flip it over a piece of parchment paper dusted with icing sugar. Cut and mold your Entremet.

You are supposed to use a metal ring/mold (or a spring form pan) for this dessert, but I had neither, so I used a piece of acetate lined with parchment paper. It worked fine.

I used chocolate mousse as a filling. After reading about 20 different recipes, I came up with my own and it turned out really great! It wasn't enough to fill the Joconde to the top, so next time I have to make the Joconde slightly shorter. Actually, the mousse is often higher than the Joconde, and once set and unmolded, it shows the filling, which is very interesting (maybe next time!).


200g dark chocolate cut into small pieces 
6 eggs (separated), yolks should be passed through a sieve
6 tbsp icing sugar
6 tsp rum or liquor (I used coffee liquor)

Melt chocolate in a bowl over a pot with barely simmering water. The bowl should not touch the hot water!
When chocolate is completely melted, remove from pan. Set aside.

With an electric mixer, beat egg whites until soft peaks form. Add icing sugar 1/3 at a time, and beat until firm and glossy. Set aside.

 Add yolks to the chocolate and mix with an electric mixer. It's going to get thick and strange, don't worry. Add the liquor and continue mixing. Now it's getting softer.

Add 1/3 of the egg whites to the chocolate and whisk to soften. Fold in the remaining whites, carefully, until no lumps are seen. 

Fill the Joconde mold and refrigerate (covered) until set, about 1 hour. Garnish with maraschino cherries and white chocolate, or as desired.

When I took my "Entremet" from the fridge I couldn't help but visualize a cup of hot chocolate, so I added a handle and a swirl, just for fun ;o)


For my second attempt on this challenge, I used the leftover Décor Paste (yes, even after scaling down by 1/4 I still had enough left!), and I also used a silicon mat. 

My silicon mat had been living peacefully untouched in my kitchen drawer for almost 4 years, can you believe that! I had never used it because it was too big to fit any of my baking pans and I wasn't brave enough to cut it smaller. But this challenge has pushed me into finally doing it. I cut my mat in half!!!  And I don't regret it! It worked beautifully! Much better than the parchment paper.

I spread the Décor Paste on the mat. 

Then I used a baker's comb (like the one in the photo) to make designs.

I put the silicon mat in the freezer until hard. Then I put it over an upside down baking pan and carefully spread the sponge batter.

I think I just made it too thin, it could've been a tad thicker, not much, though.

That's what it looked like after baking for 5 minutes.

After a few minutes, I turned it over a piece of parchment paper sprinkled with icing sugar, peeled the silicon off, and... tah dah!!!!!
I was amazed at the beautiful pattern! I was so proud of myself!

I used the same technique explained for the first experiment to mold and fill, this time with passion fruit mousse. 

First I decorated with Joconde cutout flowers.

Then, I thought it needed some color, so I topped it with passion fruit sauce to which I added fake passion fruit seeds made of chocolate. 

I'm not sharing the passion fruit mousse recipe, because it didn't turn out exactly as I was expecting, still have to perfect it. The sauce and the fake seeds can be found HERE.

And last, but not least, in the end, I had scraps of  Joconde, so I cut them and baked at 320°F (160°C) for a few minutes until they got crunchy and they became delicious biscuits!


To see the amazing results of  the other Daring Bakers, please visit THE DARING KITCHEN!
The original recipe for this challenge can be found HERE.


  1. i really adore the pattern you made on your second entrement!

  2. Your coffee cup is adorable, sooo elegant!

    As ever, thank you for your encouragement to us all as the month went by :-) xxx

  3. Oh my goodness, you are amazing! Your hot cocoa joconde is inspiring. So fun, so fresh, totally something I would expect to see in a fancy bakery! And the beautiful elegance of your second pattern... I love seeing where your creativity takes you, and I am so glad I get to cook "with" you in the Daring Kitchen!

  4. Wow, you know what to do with a comb, honey!
    Congratulations on a sensational challenge, you did an amazing job here. It reminds me when you had lots of fun with spun caramel, you always do that something more original than the rest. Great Renata! Big hug from Madrid.

  5. Wow - both are amazing!!! And so creative with the coffee cup. I am very impressed.

  6. Both of your entremet are beautiful, but I especially love the second one -it is so eye catching - stunning! Well done! I agree with 'Anchan', your encouragement to everyone was welcome :)

  7. Beautiful job Renata!!! :-D Your cup of hot chocolate is fantastic, so funny, that's a very original idea!!! :-D

  8. My browser went a bit wonky as I tried to comment before, so I apologize if this posts twice. Your work, as always, is amazing. Both of your desserts look stunning and I am so impressed and inspired by you and your work. I would love the opportunity to watch you bake in person one day - I think it would be so fun and inspiring!!

  9. I absolutely LOVE what you did with the challenge Renata. That cup of coffee has been calling my name ever since I saw it on the forum! EXCELLENT! One of the best entremets I've seen. Bravo ...well done indeed!

  10. Wow, Renata! I think you excelled yourself. I adore your coffee cup - what a brilliant idea - and the decorative lines on your second entremet are beautiful, especially in contrast with the bright passion fruit topping. The pattern is mesmerising! x

  11. Wow!! Not surprised because your desserts are always lovely, but these are really, really special. I can't decide which I like more, the coffee cup (very cute and clever and nicely executed) or the passion fruit entrement. I was very conservative with my combing (straight across), but next time I will try what you did--so amazing looking.

  12. You have every reason to be proud. You entremets are works of art - too beautiful to eat!

  13. GORGEOUS!! I love your creativity! I want one of those pastry combs!

  14. I cannot get over how professional your version looks. I am beyond impressed.

  15. I think your results are the BEST of everyone, so perfectly executed and so creative. I love the coffee mug! Congrats!

  16. Renata I'm so impressed! Both of them are exquiisite and I can't decide which one is more beautiful! Excellent, excellent job!

  17. Your cup of cocoa is my favorite this month, incredibly creative, I love it!

  18. You are so artistic, Renata! You blow me away by your finished products on our challenges! Hats off to you!

  19. You are absolutely amazing! Your creativity shines through all of your creations - both attempts turned out flawless!

  20. This is a masterpiece of a post worthy to exhibit in fair of olympic dImensions!!! Renata, you are the winner!!! Artistically, all cakes paled in comparison with your masterful designs. Exquisite taste too I'm sure!!! I hope you don't mind if I try my hand in making this cake too! I am just excited about great challenges like these. Thank you for making this for all the novice to see like me!

  21. Your entrement designs were definitely some of my favorites from this challenge. I love how simple and clean lines created such a stunning effect. I know I definitely need to invest in a "real" silicon mat. The mate I had was like a stocking stuffer from the dollar section at Target; there was no shiny or non-shiny side to even choose from. Anyway, great job and I love the faux passion fruit seeds :-)

  22. I am in love with you coffee cups, they look so so good.

  23. Oi, Renata

    Eu nem tenho mais o que escrever aqui nos comentários. Como já disse anteriormente, tudo o que vc faz é sempre tão bonito! Dá para a gente ver a paixão, o prazer e o carinho com que vc faz suas produções. Como sempre, vc está de parabéns. Adorei a "xícara" de chocolate. Muito criativa

  24. Thanks for your comment Renata! But your designs were MY favorite. :) Love the blog, I'm happy I found you through the Daring Bakers.

  25. Thank you for commenting on mine. You have left me speechless as usual...gorgeous! I love them both but love the second one a little more! LOL Beautiful job!

  26. They are both so beautiful--both the piping and the finished desserts. I love passionfruit too, so I think I'll be making this again, and hopefully it will be half as pretty as yours. I can't wait to see what next month brings!

  27. Renata, I can only echo what the others have said - your entremet are so beautiful! You have inspired me to try and lift my game and shoot for something special next month. Thank you.

  28. The cup is a cute idea. I will have to try the pastry comb next time - I love how that design came out.

  29. Your "mug" entremet is an original!
    And I think your second one looks really very preofessional (and very pretty too). great work, Renata.

  30. Such a beautiful job on the challenge! I absolutely love both of your attempts - especially your beautiful hot chocolate entremets! :)

  31. You should be proud of yourself, that pattern is simply gorgeous! You always make such elegant creations Renata. Love the cute hot chocolate mug too :) Great work.

  32. Wow, these are so beautiful! Your creativity and talent if fantastic. I do hope you join my event next month. You have a great blog:)

  33. i love the coffee cup and love the second pattern. you did an amazing job Renata, impressive.

    hope you'll have a wonderful week

  34. As fotos falam por si, mas não posso deixar de comentar. Os padrões criados com o chocolate ficaram fabulosos e a ideia da chávena é super original. Você está mesmo de parabéns!

  35. Renata, you have one of the best jocondes in the challenge. I was hoping mine would turn out like yours, but no such luck. I love your mug of hot chocolate mousse so much, you always come up with the cutest, most creative ideas in the challenges! Also love the chocolate passionfruit seeds, brilliant!

  36. Just stunning, Renata. Tour pattern work on the 2nd one is very professional looking. Brilliant job.
    Best- Sandie

  37. Renata, your jaconde patterns just blew me away! The coffee 'mug' is such a brilliant and well executed idea. You rocked this challenge! :)

  38. my favorite is the second one, that beautiful zen garden effect of the straight lines with such a neat semi-circular waves sweeping down along it, the passionfruit on top matches very well with the cream and chocolate pattern... very sophisticated.

  39. I love how the pattern on your second joconde looks like traditional Japanese wave design :D Wonderful!

  40. Wow!!! I loved your cute coffee cup, and the second is so stunning! Passion fruit is a great flavor, and that was brilliant of you to add the chocolate chips as faux seeds. Fantastic job!

  41. Absolutely spectacular! I broke my foot so I had to sit this one out, but I am thrilled to see the other bakers' entremet. Yours is breathtaking!

  42. I love your designs and both of the cakes are so beautiful!
    Amazing! :D

  43. The cup is great, very creative and well done, and the other one... wow... the dough and the pattern are just perfect :)


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