The January 2011 Daring Bakers’ challenge was hosted by Astheroshe from accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. And we loved it! Meeting challenges like this one was the reason we joined the Daring Bakers.
We decided to make matcha Joconde with black sesame pattern filled with two mousses – matcha and black sesame. But black sesame paste isn't available at the supermarkets here so we had to make it from scratch (recipe below). But I assume there is colour added to the store bought black sesame paste, because ours wasn't so black. In fact the paste was very dark in colour but the mousse got some purple/greenesh undertones. Despite this, the taste was ok.
For the Joconde sponge we adapted Astheroshe's recipe and for the matcha mousse and the sesame nougatine we adapted recipes by Evan's Kitchen Ramblings.
Matcha Black Sesame Entremet with a Sesame Nougatine Recipe:
Serves 6
For the Black Sesame Paste:
- 100 gr black sesame seeds;
- 30 gr sugar;
- 250 ml water.
For the Patterned Joconde-Décor Paste:
- 30 gr unsalted butter, softened;
- 30 gr confectioners' sugar;
- 30 gr egg whites;
- 20 gr cake flour;
- 20 gr black sesame paste.
Line a baking pan with a silpat.
Pour the batter into a pastry bag fitted with a small plain tip and pipe parallel lines diagonally on the silpat. Then slide the silpat into the fridge for half an hour to set. Meanwhile prepare the joconde.
For the Joconde Sponge:
Yields 35 x 24 cm silpat
- 42 gr almond flour;
- 37 gr confectioners' sugar;
- 12 gr cake flour;
- 10 gr matcha powder;
- 75 gr eggs;
- 45 gr egg whites;
- 5 gr white granulated sugar;
- 15 gr unsalted butter, melted.
Sift together almond flour, confectioner’s sugar, cake flour and matcha powder.
Whip the egg whites and the granulated sugar to firm, glossy peeks.
In a separate bowl beat the eggs until pale and fluffy. Add in the sifted dry ingredients. Mix until smooth and light. Fold in one third of the whipped egg whites to almond mixture to lighten the batter. Fold in the remaining whipped egg whites. Do not over mix.
Fold in the melted butter.
Take out the silpat from the fridge and pour the Joconde batter over the pattern Spread evenly to a thin layer. Bake for around 10 minutes, but watch carefully as the batter is very thin and it's easy to over bake it. Cool. Flip cooled sponge onto a parchment paper. Remove silpat. Cake should be right side up, and pattern showing. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
Prepare 6 rings – 5,5cm in diameter and 6cm tall. Cut 6 cellophane strips with the height of the rings and 20cm long.
Cut 6 strips from the Joconde sponge – 4cm tall and around 16,7cm long. It's better to measure out precisely the inner side of the rings so the sponge could fit tightly. Fit each Joconde strip to the bottom side of a cellophane strip, pattern side down facing the cellophane. Form the cellophane-joconde strip into a ring and enter it into the moulding ring. Gently push and press the ends of the sponge to meet together to make a seamless cake. The cake is very flexible so you can push it into place.
From the rest of the Joconde layer cut 6 rounds to fit inside the 6 rings and place each of them into the bottom of the rings but in that way that the bottom is encircled from the side layer. Place each mould to an individual cellophane strip or wrap it in cling wrap from the outside bottom side. Thus it would be easier to handle it. The mould is done, and ready for further action.
For the Matcha Soaking Syrup:
- 1 tsp matcha powder;
- 30 ml water;
- 30 gr granulated sugar.
For the Matcha Mousse:
- 320 ml milk;
- 10 gr matcha powder;
- 100 gr white granulated sugar;
- 5 gr agar agar powder;
- 240 ml whipping cream.
Bring the milk to a simmer. Whisk in the matcha-agar-sugar mixture and bring to a boil. Leave to cool but beware as agar starts to set at around 45ºC. Whip the cream until soft peaks and fold into the above mixture. Pour the mousse into joconde layered rings leaving 0,5-1 cm to the top.
For the Black Sesame Mousse:
- 160 ml milk;
- 35 gr white granulated sugar;
- 50 gr black sesame paste;
- 2 gr agar agar powder;
- 90 gr whipping cream.
For the Sesame Nougatine:
- 12 gr glucose;
- 5 gr water;
- 32 gr unsalted butter;
- 37 gr granulated sugar;
- 12 gr black sesame seeds;
- 12 gr white sesame seeds;
- pinch of sea salt.
it is soo beautiful! and i never had seen this flavor combination . I am keeping it to try someday ! :)
ReplyDeleteYou are just so clever and precise. In awe of this one S and I. Bravo
ReplyDeleteThis is so creative. The flavor combination is imaginative and the presentation is beautiful. I especially love the nougatine garnish.
ReplyDeleteJust brilliant!
ReplyDeleteBrilliant take on the challenge! I love the idea of black sesame mousse and the end result is a work of art.
ReplyDeleteYour entremet looks perfect. Great flavours, very professionally finshed and love the tuile on the top.
ReplyDeleteWow~ I love your whole cake, the decoration, and esp. the sesame nougatine!
ReplyDeleteYou cake looks so elegant~ and I love that u use black sesame mousse as entremet, I want to try it too~!