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Baking... Mother's Day Cakes

Biscuit Joconde Imprime/Entrement Cheesecake with Chocolate Ganache

Sounds intimidating, huh? To sum it up: Line a springform with a fancy jellyroll cake and fill with anything decadent… 126 more words


Tiramisu Entremet - Final Reveal!

So, here’s the completed Entremet, all complete with Cocoa Glace on top.
Here’s the recipe for the glace:

Cocoa/Coffee (Coffoa?? Glace)
1 1/2 tsp gelatin powder / 2 leaves gelatin / 2 tsp agar-agar powder… 232 more words

Large Cakes

Biscuit Joconde Imprime Entremet (Part 3) - Coffee Genoise

Genoise is a light Italian cake, named after it’s birthplace, Genoa. This was to be the third layer of my Entremet.  Genoise is a feathery, airy sponge (imagine if I’d accidentally added an ‘h’ before ‘airy’ – lol, that would have put you off!) that uses very little additional fat, taking most of it’s fat from egg yolks.   512 more words

Sponge Cake

Biscuit Joconde Imprime Entremet...

Before I launch into this MASSIVE culinary/patisserie challenge, I have a few shout-outs to do here.  Firstly, the inspiration and desire to attempt this complicated dessert came from one of my favourite bloggers: 1,460 more words

Sponge Cake

Biscuit Joconde Imprime/Entremet

Another exciting challenge from The Daring Kitchen

I saw the challenge as usual a month back but the whole process looked overwhelming to me. So I thought of sitting out this one. 1,623 more words