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

“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 and confit, and a computer crash at the time, so the thought of baking anything was a welcome diversion, especially something I would love.

That being said, I’m very late in posting this; 4 days to be exact.

The freezer makes a great pause button.

Peanut Butter and Milk Chocolate Entremet

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 Entremet 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 desserts, formed and filled in a ring mold)!! Add a ‘La’ and joconde is the French name for the Mona Lisa.  Umm, did she sponge off of people? Sorry, I had to…

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 mind-blowing. But, there’s one round that captivates me completely; the entremet.

Biscuit Joconde for Peanut Butter and Milk Chocolate EntremetA compilation of two of the three joconde imprimes I made.  Obviously, number three (bottom right) was the only one salvageable, the ‘spoon handle’ 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 any typical ingenuity, and I think I can safely say that they’re legitimate pieces of art.  Edible art, indeed, but masterful art in all genres. The chefs delicately paint intricate chocolate details and fold fluffy cream into mousses with the tenderest touch, but at the same time, brandish industrial strength electric spray guns and blowtorches like burly construction workers, but with a little more 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.

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

salted peanut dacquoise for Peanut Butter and Milk Chocolate EntremetSalted Peanut Dacquoise

Now, could I make an entremet that comes even a little close to those? Probably not, since my kitchen isn’t equipped with any electric spray guns, and I’m not equipped with those kind 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!

Feuillitine insert for Peanut Butter and Milk Chocolate Entremet

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


I’m dead serious.  Really.

Let me explain.  My freezer wasn’t freezing the design laden paste as hard as it needed to 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.

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 nano-second, but only a nano-second.

Since when do squirrels like chocolate? Am I missing something here?

Peanut Butter and Milk Chocolate EntremetI really, really, really, REALLY wish I had  designed my joconde to match the chocolate transfer design on the hearts.  Simple loop-di-loop scribble scrabbles with the wood spoon handle, and the shoes would have matched the purse. But, after all the trouble with the joconde, I was just happy to get something out of it!

Surprisingly, I didn’t freak out, most probably because I had plenty of paste left over for another try. SO,  again, I carefully and painstakingly scraped out several designs, getting creative using biscuit cutters, a potato masher etc..; really, really pretty designs, mind you, into the paste. This one had to work!

After seeing that everything was frozen solid on the second shelf of my freezer; which was really too small for the baking sheet, I jammed the baking sheet in (Yep, jammed. When a baking sheet doesn’t fit, you find a way).  I ended up bending the corners of this particular sheet, but at this point, I didn’t care; I just wanted to get it done.  I went on to make the sponge, praying for ease, and thankfully, no snafu’s, no caveats, no problem! I spread the sponge on top of the design laden paste, and into the oven it went.  Everyone said the baking time in the recipe that was provided to us by our host, was way too long, as in crispy joconde edges, too long, as in..divide baking time in half too long.  I obsessed and only baked it 6 minutes, not wanting to inch even a little close to burnt spots since this sponge is all about the aesthetics, right?

Well, the damn sponge tore when I gently pulled the silpat off.  THUD.

Peanut Butter and Milk Chocolate Entremet

I had just enough paste left to make one more, but I had to make the damn sponge again. I was NOT spending time on intricate designs this time – so, Lisa meet wood spoon handle, wood spoon handle, meet Lisa.  Squiggle, squaggle, boring, ugly lines.  Good enough.

If that one didn’t work, I might have actually given 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 things change when you have squirrels with refined palates.

Peanut Butter and Milk Chocolate Entremet

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 the entremet, 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 shiny chocolate mirror was my last minute, final entremet decision, after mulling for days and days over fruit or caramel (remember when Greg Brady didn’t choose Marcia or his girlfriend 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
  • Shiny Chocolate Mirror

I was all over the place as far as the amount of ingredients for each entremet component went.  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) did 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 hands’ handmade caramelized sugar corkscrews, salted ground peanutty brittle (Equal parts sugar and water cooked to a light caramel.  Stir in ground salted peanuts and cook until the caramel is golden brown (the color in my photos).  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!

Peanut Butter and Milk Chocolate 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
*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 12” x 17” (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 suggest corn flakes as an acceptable substitute for paillette feuilletine, the taste and texture are vastly 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 teaspoons powdered gelatin or two leaves gelatin *
2 tablespoons 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 dark 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 and/or 1 tablespoon 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

Shiny Chocolate Mirror Glaze
4 oz sweetened condensed milk
6 oz semi-sweet or milk chocolate chocolate, chopped (I usually use 6 oz callebaut semi-sweet or milk chocolate calets)
3/4 cup sugar
4 oz water
1 tablespoon + 1/2 teaspoon powdered gelatin or 4 leaves of gelatin *
1/4 cup cold water
3 tablespoons cocoa powder
2 teaspoons  light corn syrup

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. A whisk attachment is fine too, 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.

1.Cream butter and sugar until light and fluffy (use stand mixer with blade, hand 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 (you can make any pattern you like. This is just one example.) AND BAKE THE JOCONDE, CLICK HERE.

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.

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 and 1/4 cup of the chopped peanuts. Spread the meringue on the parchment to fill the circle. Sprinkle the other 1/4 cup chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. Turn oven off, prop the door open with a wood spoon, and let dry in the oven for about an hour or two.

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.

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.

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.

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.

Sprinkle gelatin over 1/4 cup cold water. Let it stand at room temperature for 5-10 minutes.

Combine water and sugar in a saucepan, then bring to a boil, stirring until the sugar has dissolved. Remove saucepan  from heat. Add condensed milk and cocoa powder, then whisk to combine. Add the bloomed gelatin and stir to melt.

Place chocolate in a bowl. Pour the above mixture over the chocolate and stir constantly until the  chocolate is melted. Stir in corn syrup. Using an immersion blender, blend mixture until smooth. Strain through a fine mesh sieve into a clean bowl.

Let the glaze cool to a temperature of 91 to 94 degrees Fahrenheit. You need to use a candy thermometer to be exact. The warmer the glaze, the better, but do not exceed 94 degrees Fahrenheit. Pour glaze over entremet in springform pan, as you only want the glaze on top, not cover/enrobe the 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 or springform pan since 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 the biscuit with half the ganache then press the dacquoise disk on top of it. Spread  the rest of the ganache on top of the dacqouise disk and gently press the 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 entremet from freezer and pour the shiny chocolate mirror slowly over the top.  Let set, then refrigerate until ready to serve.

*If using gelatin leaves instead of powdered gelatin (which I actually prefer), soak the leaves in cold water, then remove and squeeze dry when ready to add to recipe.

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

This entremet was definitely a challenge, but so enjoyable and well worth the awe appeal, taste and layers of deliciousness and  texture.  Surprise friends and/or family with one of these stunning works of art at your next holiday, birthday celebration, or dinner party! Au Revoir, until next time!

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122 Responses to Biscuit Joconde Imprime Entremet – Peanut Butter and Chocolate all Decked Out

  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!!!!

  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. Rosa says:

    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!



  4. Sue says:

    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. Renata says:

    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!!!

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  7. chef_d says:

    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. shaz says:

    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. astheroshe says:

    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. Shelley C says:

    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. 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.

  12. Suz says:

    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.

  13. MandyM says:

    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 🙂

  14. HeatherS says:

    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 all. Wonderful taste combination. Gorgeous layers. Beautiful photos. Can’t wait to see what you make next month. A+ for you!

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

  16. Catalina says:

    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. Carine says:

    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!

  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 😀 I hope those f’n squirrels are all in a sugar coma right now, lil basturts.

    Love you with alla my heart!

  21. Evelyn says:

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

  22. ceecee says:

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

  23. Dan says:

    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. Mary says:

    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. Robyn Clarke says:

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

  26. suezumout says:

    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. crumbsoflove says:

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

  28. Namratha says:

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

  29. Binita says:

    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. Kaitlin says:

    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!

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  32. pragmaticattic says:

    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. Lyana says:

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

  34. Susana says:

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

    • lisamichele says:

      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. Aparna says:

    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. Dustin Baier says:

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

  37. Monica says:

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

  38. Ashlae says:

    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. arthi says: looks stunning…I love this choc peanut butter combo..deadly!I love that cocoa gelee…you are awesome!

  41. Amanda says:

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

  42. Deborah says:

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

  43. Wendy says:

    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. marcellina says:

    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. Christie says:

    Gorgeous job, a work of art.

  46. Debbie says:

    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. bobbie noto says:

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

  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. DR Kaye says:

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

  50. Elle says:

    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. berry lovely says:

    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!

  52. Heather says:

    That is truly impressive.

  53. Juliana says:

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

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

  55. 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.

  56. Valerie says:

    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!

  57. 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.

  58. Spalatorie says:

    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.

  59. 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?

  60. RSA Online says:

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

  61. 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.

  62. 5 Star Foodie says:

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

  63. Leslie says:

    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.

  64. Zoe says:

    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.

  65. Ginny says:

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

  66. Michelle says:

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

  67. Chef Dennis says:

    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…!!
    You may have had some issues (you can’t trust squirrels) but you certainly overcame them….
    simply amazing!!
    hope your weekend is going well!

  68. Jenny says:

    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!

  69. muppy says:

    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!

  70. Sophie33 says:

    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

  71. Jamie says:

    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

  72. Lot-O-Choc says:

    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!

  73. juliana says:

    what a lovely cake! amaizing pictures!

  74. Samy says:

    Wow! So beautiful!

  75. Peta says:

    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.

  76. Mafalda says:

    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

  77. Simone says:

    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!

  78. kourtnie says:

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

  79. juliana says:

    amaizing cake! look so profesional! its perfect

  80. Nick says:


    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!

  81. 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!

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  83. Shannon says:

    wow, this looks AMAZING!! i would love a slice 🙂

  84. That is seriously impressive! Wow!

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  86. Katrina says:

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

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  88. Debbie says:

    Yummy! Looks amazing!

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  90. Kathleen says:

    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?

  91. Lisa says:

    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 🙂

    • Kathleen says:

      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!

  92. Winnie says:

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

  93. I am speechless… stunning. Moo x

  94. Amber, RD says:

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

  95. Starr says:

    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.

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

  97. Oh my gosh! Thanks for sharing. I highlighted you blog and this recipe for my followers at Thanks for the drooling! Blessings!

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  103. 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

  104. Pamela Orta says:

    Can I storage de decor paste?

    • Lisa says:

      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 🙂

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  107. 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!

    • Lisa says:

      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.

  108. Angelica says:

    Hello: Thank you very much from México. I made this cake for mi son, it turned out great, just a coment: I have to make 3 amounts of milk chocolate ganache because the original recipe made just 3/4 cup, not enough to cover the whole cake. Also I made a huge mistake: I wrote ‘congratulations’, but I forgot to mirror write, so I got the letres backwards, so next time I will write backwards to Get it rigth. I Also made doble amount of Bisquet joconde because the first time i made it I divided it between the two jelly roll pans, and they turned out very Dry and stiff. It was really fun and challeging, I really enjoyed. Thanks a lot.

    • Lisa says:

      Hi, Angelica! I’m thrilled that you tackled this entremet and had success. I’m confused as to why you had to triple the ganache (well, triple the ganache is actually a good thing!) because it worked out to the right amount when I made it. It’s supposed to be a thin layer, so maybe that’s why? As for the Biscuit Joconde, I’m not hunky dory on the recipe for it from the Daring Baker’s challenge, but that’s mainly because I had so much bad luck with it. Finally, LOLing at you spelling Congratulations backwards! If anything, it made your son’s entremet unique, right?:)

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  111. Eliza Roger says:

    OMG Lisa, you are great. I don’t have words to explain your creativity.

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