Biscuit Joconde Imprime/Entremet - Peanut Butter and Chocolate all Decked Out - Parsley, Sage, and Sweet

Biscuit Joconde Imprime/Entremet – Peanut Butter and Chocolate all Decked Out

February 1, 2011 at 1:22 am | Posted in Cakes, Daring Bakers, Dessert, Puddings | 117 Comments
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“You’re going to love the January Daring Bakers Challenge”.  That’s what Lis, the co-founder of The Daring Kitchen, said to me one day last December.  I was tied up in cassoulet, confit and a computer crash at the time, so the thought of baking anything was a welcome diversion, especially something I would love.  I’m very late in posting this – 4 days to be exact.  The freezer makes a great pause button.

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.

On reveal day, I think I squealed.  An entremet!   Plus, an entremet with a joconde and decor pattern paste – a decorative design baked into a light sponge cake providing an elegant finish to a variety of froo froo desserts – formed in a ring mold,  Add a ‘La’ and joconde is the French name for the Mona Lisa .  Umm, did she sponge off of people?  Ha, ha..Bah Dum Bump.

Okay, let’s go back a little further.  Once a year (I think), the Food Network televises the World Pastry Championship.  I watch in awe as tall toque topped teams of pastry chefs, from many different countries, compete to hold this dubious distinction and honor. From the individual chocolates (bonbons and pralines) and plated desserts, to the sugar sculptures and chocolate showpieces, it’s all pretty amazing, but there’s one round that always captivates me – the entremet.

A compilation of two of the three joconde imprimes I made.  Obviously, number three (bottom right) was the only one salvageable, the ‘wooden spoon’ boring one.

These pretty cakes of mousse, creme, genoise, feuilletines disks, dacqouise, et al, are unbelievably stunning.  The flavors and fillings are always above and beyond your typical ingenuity, and they truly are legitimate pieces of art!  The chefs delicately paint chocolate detail and fold fluffy cream into mousses, with the tenderest touch you ever did see, but at the same time, brandish industrial strength, electric spray guns and blowtorches like construction workers with flair.

I digress.

I LOVE when pastry chefs find uses for the stuff you find at Home Depot or your local hardware store.  Joe with the dirt under his nails and half arm tan, standing behind Pierre in his Burberry jacket with buffed nails, both purchasing a blowtorch.

Digression over.

The pastry chef blasts bombes of mousse with industrial sprays of chocolate and cocoa butter, while another pulls sugar into perfect, delicate flowers, gently placing them atop the shiniest caramel mirror you’ll ever see.  This is heaven to me.

salted peanut dacquoiseSalted Peanut Dacquoise

Now, could I make an entremet that comes even a little, itty bit close to those?  Probably not, as my kitchen isn’t equipped with any electric spray guns, and I’m not equipped with those kinds of skills, but, I do have acetate and chocolate transfer sheets!  It’s like playing grown-up when you’re a child – I was going to the land of make-believe to take on the role of a French pastry chef.  Oui Oui!

Naturally, as you’ve all come to expect on this blog, a few things went wrong before I could start building my entremet.

SQUIRRELS ATE MY JOCONDE PASTE RIGHT OFF THE DANG SILPAT.

Let me explain.  My freezer simply wasn’t freezing the design laden paste as hard as it need be, so, since we’ve been hammered with snow and freezing weather the past 2 weeks, I decided to cover the baking sheet with the paste and my hard-fought scraped out designs, and plant it on the snow outside.

Since when do squirrels like chocolate, seriously?

An hour later I go to get it, and squirrels scatter, the top baking sheet covering pushed over, and only a minuscule corner of chocolate paste swirl left.  Oh, but they did leave their mark, in the form of tiny, chocolate, squirrel paw prints across the silpat.  OKAY, I admit, I though about it for a second, but only a second.

I really, really, really – REALLY wish I had  designed my joconde to match the chocolate transfer design on the hearts.  Simple scribbles with the wooden spoon handle, and the shoes would have matched the purse.

I didn’t freak, since I had plenty of paste leftover for another try.  Again, I carefully scraped out a few designs on it, getting creative using biscuit cutters, a potato masher etc.

I noticed everything was frozen solid on the second shelf of my freezer, so I moved it all and jammed the baking sheet in (Yep, jammed. When a baking sheet doesn’t fit, you find a way) and went on to make the sponge.  No snafu’s, no caveats, no problem!  I spread the sponge on top of the paste and into the oven it went.  Everyone said the baking time in the recipe that was provided to us by our host, was wayyy too long, as in crispy joconde too long, as in…divide baking time in half too long.  I obsessed and only baked it 6 minutes, not wanting to inch close to burnt spots – this sponge is all about the aesthetics. right?  The damn sponge tore when I gently pulled the silpat off.  THUD.

I had just enough paste left to make one more, but I had to make the sponge again. I was NOT spending time on intricate designs this time – so, Lisa meet wooden spoon handle, wooden spoon handle, meet Lisa.  Squiggle, squaggle, sqwawggle.  Good enough.  If this one doesn’t work, I might actually give up on one of my most favorite challenges ever.  It tore a little (I’ve come to the conclusion that I need new silpats, they’ve been used to the point of silicone revolt and retreat), but I had enough to line the mold.  I had to piece together more than one strip, but it wasn’t too bad.  Not my original vision, but, hey, it’s amazing how quickly that changes when you have squirrels with refined palates.

Now that I’ve taken up almost a whole page with squirrel sabotage and other disasters, on to the good stuff.  My original vision for my entremet was ‘exotic’ fruit, sort of leaning toward tropical.  In fact, I even made some of the components for that first vision, but a peanut butter- milk chocolate theme struck like lightning and I couldn’t let it go.  I kept recalling this amazing peanut butter and milk chocolate mousse parfait created by The Dessert Truck in NYC.  Let’s just say, if you’re a fan of peanut butter, this is one of those desserts that haunt your senses forever once you’ve tried it.

Initially, I was going to add a fruit gelee insert and/or topping to add a peanut butter and jelly aspect to it, but then decided peanut butter and chocolate PLUS fruit gelee would sort of distract the palate.  I was feeling the contrast in texture, but not so much in flavor.  I wanted pure peanut butter – chocolate goodness.  A chocolate gelee mirror was my last minute, final decision, after mulling for days and days over fruit or caramel (remember when Greg Brady didn’t choose Marsha or his GF for head cheerleader?).  Below are the components of my chocolate peanut butter entremet.

  • Biscuit Joconde
  • Milk Chocolate Ganache
  • Salted Peanut Dacquoise
  • Peanut Butter Milk Chocolate Feuilletine
  • Milk Chocolate Cremeux
  • Cocoa Genoise
  • Peanut Butter Mousse
  • Cocoa Glace (A nice, shiny chocolate ganache is better and I’m going to use that next time.  Equal parts chopped chocolate and heavy cream, with a touch of light corn syrup.)

I was all over the place as far as the amount of ingredients for each component goes.  I used base recipes, changed them around, and hoped it was the perfect amount without any leftovers.   However, the genoise and chocolate cremeux (set with gelatin, which is not usually the norm, but it needed to be to carry the weight of the other components.  It didn’t affect the texture in a negative way) leave some leftovers, but is that really a bad thing?  Cocoa genoise – chocolate cremeux parfaits!  Also, the peanut butter mousse is a little different in that the heavy cream is not whipped and folded in.  However, it’s so light and creamy, you would never know it.  As rich as this entremet sounds, it’s actually quite light and not too sweet.  Wait, how could I forget the finale?

Asbestos handmade caramelized sugar corkscrews, ground salted peanut brittle (Equal parts sugar and water..cooked to a light caramel.  Stir in ground salted peanuts and cook until deep amber.  Spread on a parchment or silpat lined baking sheet and cut before it sets completely, or break apart when set), and tempered chocolate, which I poured and spread on a transfer sheet of gold scribbles, then cut out hearts, hearts because this baby was made with L-O-V-E .  A dusting of cocoa, and voila, my first, complete entremet.

By the way, below – can you tell which are the challenge recipes and which are not?  I’m metrically stunted – conversions make me cringe.

Milk Chocolate – Peanut Butter Entremet with Joconde Imprime
Makes one 8 – inch round entremet, joconde makes more

*Joconde Sponge

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

*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/
*Cut out a 6 to 7 – inch circle of extra joconde, to use as a base to this entremet, which I forgot to do, so my bottom is the dacqoise.  Set aside, covered, or refrigerate, until ready to use.

Patterned Joconde-Decor 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.

Milk Chocolate Ganache
1/2 cup chopped milk chocolate
1/4 cup heavy cream

Salted Peanut Dacquoise
- recipe by Nancy Olson via Food & Wine
1/3 cup sliced almonds
1/2 cup confectioners’ sugar
2 large egg whites
1 Tablespoon granulated sugar
1/2 cup salted roasted peanuts, coarsely chopped

Milk Chocolate Peanut Butter Feuilletine
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, softened
6 ounces good quality milk chocolate, chopped
*1 cup paillete feuilletine (OR rice krispies, or corn flakes, or crushed sugar cones) Although I suggested cornflakes as an acceptable substitute for paillette feuilletine, to me the taste and texture are quite different (they’re crushed french lace crepes called gavottes and are sweet with a caramel tone).  I purchased mine online, HERE.

Milk Chocolate Cremeux
1 1/2 teaspons powdered gelatin or two leaves gelatin
2 Tablspoons water
1 cup milk
1 cup heavy cream
5 egg yolks
3 Tablespoons sugar
3/4 cup good quality milk chocolate, chopped and melted

Cocoa Genoise
3/4 cup all-purpose flour
1 Tablespoon cocoa powder
6 eggs
3/4 cup sugar
1/4 cup butter, melted
Cocoa simple syrup (1/2 cup each sugar and water cooked until sugar is dissolved, 1/2 teaspoon cocoa powder added or 1T liqueur of your choice)

Peanut Butter Mousse
inspired by the NYC Dessert Truck dudes

2 teaspoons powdered gelatin or about 2 1/2 leaves gelatin
1/4 cup cold water
2 1/2 cups heavy cream
5 large egg yolks
5 Tablespoons sugar
1/2 cup salted smooth peanut butter

Cocoa Glace
- courtesy of Daring Bakers, from the Yule Log challenge, Dec ’09

1 1/2 teaspoons powdered gelatin or 2 leaves gelatin
1/4 cup heavy cream
5 Tablespoons granulated sugar
1/4 cup water
1/3 cup unsweetened cocoa powder

FOR THE JOCONDE SPONGE:
1.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.
2.Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3.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. )
4.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.
5.Fold in melted butter.
6.Reserve batter to be used later.

FOR THE JOCONDE PATTERN PASTE:
1.Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2.Gradually add egg whites. Beat continuously.
3.Fold in sifted flour.
4.Tint batter with coloring to desired color, if not making cocoa variation.

FOR INSTRUCTIONS ON HOW TO PATTERN THE JOCONDE AND PREPARE THE MOLD, CLICK HERE.

FOR THE MILK CHOCOLATE GANACHE:
Place the chopped chocolate in a stainless steel bowl. In a saucepan, heat cream over medium high heat until it just starts to boil. Immediately remove from heat and pour over chopped chocolate. Let sit for 2 minutes, then stir until uniform. Let sit until it reaches a soft, spreadable consistency.

FOR THE SALTED PEANUT DACQUOISE:
Trace a 7-inch circle onto a sheet of parchment paper and lay it on a baking sheet. In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the circle. Sprinkle the chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. Turn oven off, prop the door open with a wooden spoon, and let dry in the oven for about an hour or two.

FOR THE MILK CHOCOLATE PEANUT BUTTER FEUILLETINE:
In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in pailette feuilletine. Spread the mixture on top of the salted peanut dacquoise. Transfer to the freezer and let cool completely.

FOR THE MILK CHOCOLATE CREMEUX:
Bring the milk and the heavy cream to a boil in a saucepan. Meanwhile, whisk together the yolks and sugar; temper the yolks into the warm milk-cream mixture. Cook the custard, whisking constantly, until it coats the back of a spoon and registers 182 degrees on a thermometer. Add the melted chocolate and mix with an immersion blender. Stir in the melted gelatin and let cool until it thickens somewhat.

FOR THE COCOA GENOISE:
Preheat the oven to 375°F. Sift together the flour and cocoa powder. Place a heatproof mixing bowl over a pot of gently simmering water, combine the eggs and sugar, whisking constantly, until the mixture is lukewarm. Remove the bowl from the simmering water, and whip until cool. Fold in the dry ingredients, and then fold in the melted butter. Pour the batter onto a Silpat-lined sheet pan and bake for 6 minutes, or until done. Cut out one 6 to 7-inch round.  Save the rest for other preparations, or just snack on it.

FOR THE PEANUT BUTTER MOUSSE:
1. In a bowl, dissolve the gelatin in the water and let stand for 5 minutes. In a saucepan, cook the cream over moderately high heat until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot cream into the egg yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until thickened, 3 minutes. Remove from the heat and whisk in the peanut butter. Melt the gelatin for 15 seconds in the microwave, then stir into peanut butter mousse base.  Let sit, stirring occasionally, until it thickens slightly.

FOR THE COCOA GLACE:
Soften the gelatin in cold water for 15 minutes.  Boil the rest of the ingredients and cook an additional 3 minutes after boiling.  Add gelatin to the chocolate mixture. Mix well.  Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

NOTE – This sets very quickly, so make it as soon as you remove the entremet from freezer for the last time.

ASSEMBLE ENTREMET:
1. Line an 8-inch cake ring or springform pan with acetate or parchment paper – make sure it’s at least 2-inches in height above the edge of cake ring – the peanut butter mousse will spill over, if not.  Line with strip of biscuit joconde, cut about 1-inch shorter in height than the top of the cake ring.

2.Place the circle of joconde biscuit at the bottom of the cake ring.  Spread or pipe with all the ganache then press the dacquoise – feuilletine disk on top of it. Pour partially set chcolate cremeux on top then freeze for about an hour.

3.  Remove entremet from freezer.  Brush both sides of the cocoa genoise with cocoa simple syrup then press on top of the chocolate cremeux.  Pour thickened peanut butter mousse on top of genoise. Freeze for another hour or two.

4.  Remove from freezer and pour cocoa gelee, slowly, over the top.  Let set, then refrigerate until ready to serve.

By the way, just found out the Peanut Butter Exhibition is up and running again, so I couldn’t resist, and entered this emtremet. Be sure to check it out and join up! Click the badge below to read about it and enter.

This was definitely a challenge, but so enjoyable and well worth the awe appeal, taste and layers of texture.  Surprise friends and/or family with one of these beauties at your next holiday, birthday celebration, or dinner party!  To see some of the most gorgeous entremets created by my fellow Daring Bakers, click on the links to their blogs, HERE.  Au Revoir, until next time!


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  1. Where do you live? Let’s bake together! This would be WAY more fun with two, and you MUST teach me. It is INCREDIBLY gorgeous!
    Bravo to you for carrying this out alone and doing such an incredible job – squirrels and all. Here, it’s the Magpies (read about my Canadian Freezer on my site) They ate a whole tray of Christmas baking – and a couple of weeks ago – I sat 2 steaks out on the bench as the fridge was full, went to get them for supper – and GONE.
    The tracks were there. STEAKS!!! The whole things were just GONE. I’d have loved to have seen that – or a bird with a butter tart in its beak.
    Those DAMN squirrels… but – what magic you have created Miss Lisa!!!!
    YUM YUM YUM YUM
    :)
    Valerie

  2. I have been checking your blog everyday to see when your entremet was posted.

    I was disappointed – squirrel love chocolate who would of known LOL LOL.

    That last photo is perfection the layers are so straight and even and the design is to-die-for. And the flavour combination of peanut butter and milk chocolate is a winner with me.

    Even with all your problems your entremet is exquisite and your photography is superb as always.

    Visiting your blog is always an extreme pleasure.

    Cheers from Audax in Sydney Australia.

  3. Wow, your entremet is a real beauty! I really love the patterns you made and your choice of fillings. So well done. A pro’s job!

    Cheers,

    Rosa

  4. LOVED this post! Images of ravenous squirrels and Joe Dirt vs. Pierre had me laughing:) You are too much Lisa, but in a very good way! Your Entremet looks so perfectly gourmet and professional! Oh how I would love to sit down with a fork and that generous wedge in the last photo:) You truly are a Daring Baker!

  5. I’m speechless! What a W.O.N.D.E.R.F.U.L creation! Worth every minute late and even the squirrel’s theft! Everything is absolutely perfect and professional. BRAVO!!!

  6. [...] reading here: Biscuit Joconde Imprime/Entremet – Peanut Butter and Chocolate all … Related Posts:Daring Bakers Challenge: Biscuit Joconde Imprime/Entremet | Simple … Simple [...]

  7. Oh what a gorgeous entremet! It looks so professionally done! Once again you’ve taken the number one spot in my book…excellent job on this challenge!

  8. Whoa!!! Hats off to you Lisa, that is a simply stunning result. Love each and every component but salted peanut dacquoise and brittle sound amazing. Guess what? I once made some cookies containing peanut butter and M&Ms, left them on a cooling rack indoors, and a possum snuck in and ate them. I’m guessing that possums and squirrels are kind of rodents aren’t they? I remember hearing somewhere that rats are attracted to chocolate.

  9. Welcome Lisa..and your entremet is soo beautiful. You really went all out! Nice cremeux! and FEUILLETINE! Where do you buy your from??

    The layers are perfection! You need to be a pastry chef, as much as you love to create. :)))

  10. WOW. I mean, just, WOW. That looks awesome. That sounds awesome. Those layers are AMAZING – straight, neat, and SO tasty looking and sounding. You absolutely can’t go wrong with chocolate and peanut butter, and this shows how RIGHT you can go with that combination. Who know squirrels liked chocolate… or winter… but hey, you made it work, and beautifully, too, I might add. Really, really, REALLY awesome job.

  11. Holy crap, Lisa! Your full entremet is stunning, but it’s the slice that really takes my breath away. Those layers are so perfect. I MUST try that peanut mousse. I’m not going to stop thinking about it now until I do. Absolutely exquisite!

    p.s. That’s so funny about the squirrels! I’m actually a bit jealous, as I don’t get squirrels in my garden. :( Maybe I could coax them in with decor paste. I’d probably just end up with a chocolatey cat though.

  12. The precision of your layers is excellent! Truly – that’s impressive you laid them down so neatly. And beautiful work on the joconde, but I’m sorry to here about the squirrels ;) Made for a good story though, right?! If only I could have a slice.

  13. I am stunned. You WIN. This is the very best interpretation of the January Daring Baker’s Challenge that I have seen. I wondered if I would ever try Jaconde Imprime again and now I now I find myself bookmarking this fantastic dessert! I love the individual components. I want to just pile each one in a bowl and eat it with a spoon. Wonderful taste combination. Gorgeous layers. Beautiful photos. Can’t wait to see what you make next month. A+ for you!

  14. Am I allowed to swear here? Maybe not.
    Oh. My. Fruitcake!
    Amazing Lisa!!!!!

    I’ve already sent you an e-mail oggling over your creation but want to say it here again, this looks incredible. So perfect and just brilliant. Salted peanuts, yum! Chocolate, yum!

    Stunning :)

  15. It’s gorgeous! Love how perfectly even each layer is. I might have had to find a gun for the squirrels. lol

  16. Your entremet is jaw dropping! So many layers and tastes – must be incredibly delicious! It looks just like it was done by the pastry chef of all pastry chefs in the world. Stunning and beautiful, really I love it :) I just can’t imagine how much time you had spend on this one and I’d feel sooo sorry to eat this masterpiece, btw. I truly love the golden chocolate hearts :)

  17. GOSH! this cake looks so beautiful! It’s too difficult for me to bake. But I enjoy reading yours. I hope someday I will be making this.

  18. This is so incredibly impressive. I am pretty sure you wont find anything more lovely in a Paris patisserie. Please share some with me :)
    *kisses* HH

  19. That’s absolutely gorgeous. Well done. We’d love for you to share your stuff with us over at dishfolio.com!

  20. Wifey? Can we please have this as our wedding cake? PLEASE??? It’s awesome. Truly spectacular, as I knew it would be. You. Amaze. Me. Well worth the wait :D I hope those f’n squirrels are all in a sugar coma right now, lil basturts.

    Love you with alla my heart!
    XOXOXOXOXOXOXOX

  21. Holy Cow!!! This is just spectacular! I loved every detail. You are an amazing lady in the kitchen.

  22. Absolutely stunning creation! Can’t wait to see what we are in for February’s challenge!

  23. Fantastic – what an artist. Wish I could taste it – looks so good. The people at Belgique in Kent, CT would find your skills useful and they are an extraordinary patisserie and chocolatier. Yummy

  24. Your posts are always worth the wait, and this one is no exception. Your entremet is the most gorgeous one I’ve seen, and the filling components must have been amazing. Beautiful garnishes too. Damn squirrels–they eat my garbage, and jump out of the garbage hut at me every time I put a bag in there. Now I’m a chicken and I wait till garbage day and throw it outside.
    :)

  25. Wow! You did a fantastic job, an inspiration for me to attempt the challenge again.

  26. That is so beautiful! You really have an amazing talent. I look forward to your posts because I always know that it’s going to be something special.

  27. Who cares that your late- It’s STUNNING!!!

  28. Wow, wow, wow! The layers are outstanding and the entremet looks fabulous! You did a great job Lisa.

  29. That is the most stunning entremet! I love the combination … sounds heavenly. Thanks for posting the recipe! We’ve had an animal lick a chocolate-orange torte I put outside on the patio steps in the winter. I guess there are lots of chocolate lovers out there!

  30. This sounds like such a stressful project! Squirrels? SERIOUSLY? Kudos to you for pulling it off, you poor thing! It is absolutely stunning!

    By the way, I like that the design on the hearts doesn’t match that of the jaconde. It’s a nice contrast!

  31. [...] Chanie of Cooking, Crafting & Cooking keeping busy in Brooklyn (a brand new blog) Nechama of CantStopBaking (I know how she feels . . . .; also a fairly new blog by a terrific baker) Lauren Hairston (an amazing, fascinating mix of vintage recipes and old movie and song clips) KosherFrugalMenus (this blog is really brand new . . . but I love the idea: healthy, kosher, mostly veg menu ideas from someone who has a large family and recently made aliyah. And I just have to nominate Lisa of Parsley, Sage, and Line Drives even though her blog is not new to me at all because she really rocks (did you see her entremet?). [...]

  32. Lisa!! Oh, wow . . . . Just stunning and fabulous. It really and truly looks like it came from a fancy French patisserie. Elegant and professional. And I love your flavors. The peanut butter mousse is now on my to do list (with a more simple dessert). You outdid yourself.
    I’m sorry, but I am afraid I just have to give you the Stylish Blogger award on my blog. Participate or not as you wish, but I have to give you a shout-out for your amazing work.

  33. Such a beautiful cake, I’m always so mesmerized by the layers and textures

  34. Wow, 25 eggs for one little cake????!!!!!! This recipe is not very suitable for the home baker making one at a time I guess.

    • Precisely why it’s definitely a special occasion cake. I was just telling a friend how I wanted to eat more of it, since it tastes so amazing, but couldn’t fathom all the eggs and cream seeping into my system. Definitely a one slice per person kind of cake lol

  35. Lisa, its gorgeous! I’m thinking that if after all the problems you had you turn out something this beautiful and perfect, what would you come up with if you had no problems at all? The mind boggles!!! :)

  36. Just saw this on dishfolio. It looks amazing. Your photos are great. Keep up the good work.

  37. OMG! It’s stuff of dreams! What a beautiful cake :D I would definitely order up some if I came across your creation at a cafe. Beautiful work!

  38. If there’s such a thing as a perfect intremet – it’s YOURS! Amazing, job well done.

  39. Lisa, I always look forward to seeing your DB entries and this is no exception. You deserve a standing ovation for this as it looks absolutely amazing! :)

  40. OMG..it looks stunning…I love this choc peanut butter combo..deadly!I love that cocoa gelee…you are awesome!

  41. Oh my goodness! Yum! I need to start making entremets again:)

  42. WOW, what a beauty of an entremet! Love the peanut butter and chocolate!

  43. This looks so complicated but then reading the steps, it seems more doable to me. Def going to try it/ Hopefully will turn out like yours.

  44. Yes, Lisa, I do remember that episode of the Brady Bunch!!! Wow I love your entremet! I didn’t even know what an entremet was – you have taken it out of this world! Ooooh anything peanut butter, YUM! I wish I could have a piece now! Thanks for thinking of us as we await this monster cyclone Yasi! We’re battening down and doing everything possible!

  45. Gorgeous job, a work of art.

  46. How funny about the squirrels! Your entremet is really beautiful. I love the toppings, and I’m so impressed with the clean lines when you sliced it. Great job, well done!

  47. Hi, your joconde is beautiful I completely enjoyed this Daring Baker’s challenge.
    Bobbie

  48. What an amazing dessert! And, what good taste your squirrels have. The peanut butter and chocolate sound heavenly. The jaconde paste and sponge is so interesting (and challenging!), I have to try this some day.

  49. What a beautiful dessert. Tell me do you make house calls?

    • Only to you ;)

      • Waiting…Waiting…Waiting….:)

  50. Lisa, YOU are a star! First the cassoulet, now the most elegant, decadent and delightful sounding dessert. SOoooo beautiful! What could you do to top this?

  51. WOW!

  52. This looks really beautiful, I love the decorations on top. And the inside is so perfect and neat. Your flavors and the different textures sound great!

  53. That is truly impressive.

  54. Oh Lisa, you are absolutely amazing…your entremet looks fabulous, professionally made and the pictures are awesome…mouthwatering, do I need to say more? :-)

  55. Your creation is really outstanding and feast to the eyes!

  56. Lovely combination of flavors and presentation! Even if the “shoes” don’t match the “purse,” this is still beautiful! It’s challenges like these that make me wish I were in DB :). On a separate note, thanks so much for your sweet comment on my blog. I actually read your blog before I even started my own, so thanks for the inspiration.

  57. Squirrels?! Are you serious? Whenever my fiancé suggests leaving something outside instead of putting it in the fridge or freezer, I always respond with a joke about squirrels or raccoons, but I never thought it could actually happen, especially not with pastry or chocolate! Well, despite the rodent attacks, your entremets looks absolutely stunning. The joconde design is beautiful, and the layers are perfect. Brava!

  58. Lisa – This masterpiece of yours looks like a Christina Tosi creation, with all those heavenly layers mousse, genoise, dacquoise, feuilletine, et al. Truly stunning and worthy of a place in the window of any French bakery! This is a challenge I must definitely keep working on and perfecting.

  59. This cake looks absolutely amazing. I’m going to try and make it for Valentine’s Day, but I’m not sure I’m going to be successful.

  60. OMG Lisa, squirrels? Really? How incredibly infuriating…but funny as hell. I can share knowledge of the effort and pain as you know. Amazing your went for it 3 times. I think your final presentation is stunning and the entremet so so so good.Big thumbs up.

    Asbestos handmade caramelized sugar corkscrews? Please enlighten us, not made with Asbestos?

  61. Gosh now I really want a blowtorch! This dessert looks so so so good!!

  62. Oh my goodness..,gorgeous!! This is my favorite of all I have seen. Even more so for the squirrel story! Great job Lisa:) Love your blog.

  63. This is just stunning, such gorgeous decorations! Picture perfect and it must be absolutely delicious!

  64. As I suspected, even the squirrels that live near you eat well. The woods near your home must be class A squirrel real estate (though I understand the life expectancies may come down due to their insatiable demand for pastry). Seriously Lisa, did you quit your job to have the time to do this? Or do you decide to dedicate your weekend? Because you’d have to spend some major blocks of time to make such a fabulous entremet. If that had been me, I would have cried and had squirrel for dinner. You are such an inspiration to me. Truly, you make me want to get out of my chair and make something beautiful. I had to skip this one because I broke my foot (though mine would have looked like it was made by preschoolers), but you’ve inspired me to make it up later.

  65. Ooooohhhh, that looks so so so good.
    I am a massive choc-PB fan, can’t get enough. In fact I have homemade chocolate PB icecream in my freezer right now.
    Big congratulations on this beautiful creation – it is inspiring.

  66. GORGEOUS entremet! Great idea to pour on the mousses instead of freezing them in molds. Love the peanut butter chocolate theme.

  67. Oh. My. That is seriously gorgeous, Lisa. I was late in getting here, but so glad I remembered to stop in! (Damn squirrels!)

  68. I don’t think I have ever seen a more magnificent dessert in my life. Better than any thing I have had in Paris, London, or Rome…..wow!!
    You may have had some issues (you can’t trust squirrels) but you certainly overcame them….
    simply amazing!!
    hope your weekend is going well!
    Dennis

  69. I don’t know, I think you could be a definite contender with your entremets. I’ve never seen anyone else bring in squirrels! But seriously, the number of layers, and everything looks so perfect, I just want to roll around in it!

  70. this is soooooooo beautiful, I really love peanut butter and chocolate and this dessert looks heavenly. I laughed when i read the squirrel part, that is very funny, i’m glad you laughed rather then cried. They probably thought you were feeding them!

  71. Waw!! This is a true art of perfection!! You are such an excellent patissière!!

    Your pictures are SUBLIME & FABULOUS TOO!!!

    I am overblown by your culinary talents!!

    Kisses from Brussels to you!!! XXXX

  72. OMG!!! How is it that these things ALWAYS happen to YOU??? Have you written your pastry mishaps book yet? Boy would it hit the top of the comedy best seller list! I am amazed and whenever I come here I know I will hear of another bizarre disaster one only reads about in fiction novels. Too much! But OMG are you so talented? I really need to come and visit. This must be one of the most gorgeous fabulous desserts I have ever seen on a blog (or in a pastry shop!)! And PB and chocolate? Yes please!!! So, when can I visit?

    Thinking of you… xox

  73. Oh yum yum yum, wow this looks amazingly good, anything with peanut butter in it is always a plus but it looks so pretty as well!

  74. what a lovely cake! amaizing pictures!

  75. Wow! So beautiful!

  76. Still laughing about the squirrels I envy you your snow, it is hot here and there is a huge storm blowing in from the north west, any way I have taken a copy of your recipe. I love peanut butter and chocolate together. It looks fantastic, you’ll be off competing with those top chefs before we know it. Might be hard to get the squirrels to go with you though.

  77. Lisa, when I made my Joconde I swore I would never do it again… it was so hard to do and so far off from my original vision that I was completely sure it was a single child… but then I read your post and I know I have to try it again and I will be using your recipe. It’s inspiring and amazing! And your post it´s just too funny!! You actually were sabotaged by squirrels… and at first I thought it was like “my dog ate my homework”… Too funny!!!
    Love your blog!
    Hugs from Mafalda, Portugal

  78. O Lisa… you always manage to make me laugh and that squirrel story is just hilarious… I would have loved to see those squirrel prints too!! Having said that your joconde is absolutely gorgeous!! I made one when I did the pastry course last year and loved it but yours looks incredibly beautiful!

  79. Dang girl.

    Dang.

  80. you are so talented. I only wish i could make a cake like that.

  81. Stunning!

  82. amaizing cake! look so profesional! its perfect

  83. Lisa,

    This is incredible. Are you a professional pastry chef of some kinda? How long do you think this took you to make? This looks like a $1000 dessert!

  84. OMG Lisa! I am absolutely blown away by how professional your entremet looks!! It is picture perfect and I LOVE the flavour combination. So yummy!

    • You’ve hit the ball out the park! Incredible!

  85. [...] – Peanut Butter – Milk Chocolate Entremet [...]

  86. wow, this looks AMAZING!! i would love a slice :)

  87. That is seriously impressive! Wow!

  88. [...] Peanut Butter – Milk Chocolate Entremet by Lisa at Parsely, Sage, Desserts and Line Drives blew us away. I don’t really know what to say about it and I haven’t the slightest idea what it would taste like. Reading through the entire recipe (more like a book) just left me more confused. This recipe fails miserably under the “Prep Time” criteria but that didn’t stop it from making it’s way to the top. Lisa, you’ve left me speechless – a rare feat. Congratulations! [...]

  89. Hey Lisa–check out Nick’s link–you were one of the winners in the Heat It Up PBE!!! Congrats.

  90. [...] Peanut Butter – Milk Chocolate Entremet by Lisa at Parsely, Sage, Desserts and Line Drives blew us away. It definitely isn’t easy or an easy prep dessert, but it is pretty incredible. [...]

  91. Yummy! Looks amazing!

  92. [...] us to make an edible container to hold this yummy maple mousse recipe she provided.  Mousse cakes, love them, in case you didn’t know.  A joconde as my ‘container’, then maple mousse and [...]

  93. Not sure if you’re still able to see messages posted here, but I keep coming back to this over and over. Your work is incredible. I’m thinking of attempting my first entremet. Do you have any tricks/tips for keeping your layers so even and level?

  94. Hi Kathleen! Was so busy with the holidays – so sorry it’s taken a while to get back to you.
    ———————————————-
    The key to even layers is the freezer and pouring. I only make inserts for the cakes, dacquoises, feuilletine etc. I pour in the mousses, cremeuxs etc. To do it without the cake soaking up the liquid mousse or whatever you’re pouring in that will set, freeze the cake, feuilletine and/or dacquoise then remove, pour, freeze again, then another solid insert, freeze pour ad infinitum..until you’ve used everything up! I hope this helps! If not..I’d be happy to explain in more detail :)

    • That helps very much – thank you for taking the time to reply during this busy holiday season. I look forward to trying my hand at this lovely dessert… Happy Holidays!

  95. I’ve just seen this stunning incredible looking cake and it simply took my breath away.
    You are one amazing baker!!

  96. I am speechless… stunning. Moo x

  97. Holy crap that’s beautiful. I don’t know what it is, but I wanna eat it!

  98. Wow, that is one gorgeous cake. All those steps, I’m not sure I would ever have the patience to do anything like it… You did an amazing job.

  99. It is the most Gorgeous Cake we have seen for a long time! You are a true MASTER, and love every little detail.
    Cheers :)

  100. Oh my gosh! Thanks for sharing. I highlighted you blog and this recipe for my followers at http://www.praycookblog.com. Thanks for the drooling! Blessings!

  101. [...] a professional standard that I could only stare open-mouthed at the photographs of her creation. http://parsleysagesweet.com/2011/02/01/biscuit-joconde-imprimeentremet-peanut-butter-and-chocol… I have yet to sign up to be a Daring Baker.  They have rules and time limits and a) I would have [...]

  102. [...] no bones about this, I didn’t even know what Dacquoise was until I read Lisa’s blog! http://parsleysagesweet.com/2011/02/01/biscuit-joconde-imprimeentremet-peanut-butter-and-chocol… Luckily, I now know it to be an almond (or hazelnut) meringue!  Isn’t that posh?  I love [...]

  103. [...] Mousse Adapted from Parsley, Sage, Desserts and Line Drives 1 tsp powdered gelatin or about 2 leaves gelatin or exactly the same measurement of Agar-Agar. 30 [...]

  104. [...] loads of mile long food stories, so I hope those are taken into consideration.  Who could forget the squirrels that ate my joconde paste?  OR, one of my many macaron [...]

  105. [...] Peanut Butter and Chocolate Cake at Parsley, Sage and Sweet [...]

  106. I am so glad you linked to this post from your butter pecan thumbprint cookies post because otherwise I may never have known about this awe inspiring creation!!! WOW!! I feel like a capitalized “wow” doesn’t even begin to come close to how in awe of your talent I am right now. This is one of the most gorgeous desserts I’ve ever laid eyes on and I am so very impressed by you. I don’t think I would have been able to persevere over the squirrels. I would likely have given up after all you went through to create this gorgeousness. Part of me wants to attempt this but I just don’t know that I’d be able to accomplish anything like this. Amazing!! I’m bookmarking it for future reference in case I ever feel like I really need a challenge. Lovely! xoxo

  107. Can I storage de decor paste?

    • Yes, I’m pretty sure you can freeze it for up to a month. Just bring it back to room temperature and stir before using :)

  108. [...] Peanut butter and chocolate deck from Lisa Michele [...]

  109. […] 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-a…) […]

  110. I saw this and thought Yummy. I should make this. I did was not as perfect but was still good and edible in the end. All should make it. So worth it!

    • I’m so glad you liked it, Marsades! The aesthetics are really not all that important unless you’re serving it to impress :) Taste always trumps beauty.


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