Bedspread With Giant Chandelier On It

maridada Daring Bakers January 2011 :

The January 2011 Daring Bakers' challenge hosted by WAS Astheroshe of the blog Accro. She chose to challenge everyone to make a Biscuit Joconde Print to wrap around an Entremets dessert.

The challenge this month is super sweet and fun to make: it is a dessert in a cake that serves as a wrapper.

As you can see I have not made life very difficult with the picture of the cake, but admits many possibilities.

I almost do it in a giant glass trifle I have special, but it would need about 2 kg of mousse instead of half a kilo I prepared and lack of family time that I chose to serve such a feast abridged version in removable metal ring of 18 cm in diameter.

The procedure is painstaking but simple: make a paste of cocoa decor (or dye that you like), the deposited in the mold or tray into the shape desired, and while we make the biscuit joconde freeze. Deposited on the mass of the frozen chocolate decorations, bake and voila! The cake that will be used to coat the mold is the picture we have chosen and maintained to perfection.

Once coated the mold, we just fill it with the preparation that we like (in my case, chocolate mousse and cheese), cool and decorate as we like. I put over a cream made with vanilla pudding powder and decorated with arabesques a pasta made with the same decoration to the prepared cocoa to coat the pan.

following recipes for biscuits:

cocoa paste decoration:

50 grams of soft butter

50 grams of sugar glace

1 clear

42 grams of flour

15 grams of cocoa powder

Preparation:

Cream butter and sugar until soft and creamy. Add the egg white and continue beating until well blended. Add in two or three times the flour and cocoa previously screened. When we list our pasta, put it in a pastry bag and bowl on a Silpat or parchment paper tray and freeze. Meanwhile, prepare the cake.

sponge joconde Ingredients:

42.5 grams of almond flour

37.5 grams of sugar glace

12.5 g flour

1 egg + 1 clear

5 grams of sugar

15 grams of melted butter

Preparation:

Preheat the oven to 180 º

Beat the egg whites to firm peaks and set aside.

Place processor previously sifted flour and sugar in a bowl. Add the yolk and mix well. Incorporate third of whites and mix well. At this point it does not take much care, it is just to thin the dough and prepare for the next step. Now add the remaining whites and integrate them very gently, with stirring motion.

silpat Now recover the cocoa paste with which we have in the freezer and pour over the cake, carefully covering the drawings. Bake approximately every 15 minutes. Let cool on rack and cut to fit our mold.

chocolate mousse and cheese

Ingredients:

300 g Philadelphia cheese

200 ml of whipping cream

150 grams of chocolate coverage

1 teaspoon vanilla

Preparation:

Whip the cream with the sugar in the robot. We lowered the speed and add the cheese. Finally, we incorporate we will have melted chocolate has cooled a few minutes.

Assembly:

Coat the pan with the cake. Fill with mousse. We put the cream over your choice (in this case prepared vanilla custard with half milk) and decorate to our taste.