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.
I still can’t pronounce it right, and instead refer to it as ‘biscuitty-cakey thing wrapped around a dessert in a mould with a pretty pattern’. Even when I served it my mum was still confused as to how the purple pattern had appeared!
Still who cares. It’s what it tastes like that matters. And it tasted pretty good.
Imagination was called for as you could fill the mould with anything you liked. At first I thought I would do a lemon mousse but I then decided to use one of the cookbooks I received for Christmas and settled on Tartine’s lemon cream.
The cream is easy to make and my only change next time would be to add a little more lemon to it, maybe not so much butter and possibly a little food colouring to make it look more yellow – it was very, very pale and hard to distinguish that it would be lemon that you were eating.
The recipe called for way too much paste in my opinion and I had a lot to chuck away. I made three small desserts with the moulds that I had bought to make Orange Tians for my first ever Daring Bakers challenge.
It seems that this is as artistic as I get!
The batter spread thinly on top.
Out of the oven. If I made this again, I would be more precise with my measuring and use two trays so that there are no burnt/hard edges.
“And here’s one I made earlier!”
Only kidding!!! But I was too busy assembling them to photograph at the same time. I topped each one differently – one with lemon cream and lemon jelly which I cut into stars, one with lemon cream and crushed biscuits and the other with lemon cream, crushed biscuits and candied lemon.
I don’t know if I would go to the bother of making this again, maybe for a special occasion, but it was fun trying a new recipe and trying the lemon cream recipe too.