CHOCOLATE COVERED STRAWBERRY JOCONDE ENTREMET
This pretty Chocolate-Covered Strawberry Jaconde Entremet for Valentine's Day may look challenging to make, but it's easier than you may think.
Servings: 12 servings
Calories: 624kcal
Equipment
Ingredients
FOR THE DECOR PASTE:
- 14 tablespoons unsalted butter softened
- 1 ½ cups plus 1 ½ tablespoons confectioners sugar
- 7 large egg whites
- 1 ¾ cups cake flour
- Your choice of assorted food color. I used red, brown, and green
FOR THE JOCONDE SPONGE:
- ¾ cups almond flour
- ½ cup plus 2 tablespoons confectioners sugar
- ¼ cup cake flour
- 3 large eggs
- 3 large egg whites
- 2 ½ teaspoons granulated sugar
- 2 tablespoons unsalted melted butter
FOR THE FILLING:
- 1 pint fresh strawberries sliced
- 2 cups mini chocolate chips
- 1 cup orange flavored liquor optional
- ¾ cup strawberry jam heated in the microwave until liquid
- 1 large box vanilla pudding made according to the package instructions
- whole strawberries as garnish optional
- chocolate drizzle as garnish optional
Instructions
TO MAKE THE DECOR PASTE:
- -Cream butter and sugar until light and fluffy.
- -Gradually add egg whites. Beat continuously.
- -Fold in sifted flour.
- -Tint batter with your chosen colors of food coloring gel. (I used red, green, and brown)
- -Use piping bags to design your pattern on top of a sheet of parchment paper with assorted gel paste colors.
- -Freeze until firm (approximately 15 minutes).
TO MAKE THE JOCONDE SPONGE:
- -Preheat oven to 475-degrees Fahrenheit.
- -In a clean mixing bowl, whip the egg whites and the granulated sugar to firm, glossy peaks, Reserve in a separate clean bowl to use later.
- -Sift almond flour, confectioner's sugar, cake flour (this can be done in the dirty egg white bowl).
- -On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
- -Fold in one-third of reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
- -Fold in the melted butter.
- -Remove the decor paste design from the freezer and quickly pour the joconde sponge batter over the design.
- Spread evenly (using an offset spatula) to completely cover the pattern of the décor paste.
- -Bake in a preheated 475-degree Fahrenheit oven for approximately 15 minutes but watch it carefully so it does not burn.
- -Cool slightly, and then add another sheet of parchment paper to the top of your sponge and then stack another baking sheet on top.
- -With a quick motion, flip the two baking sheets over (your pattern will now be face up) and allow them to cool completely.
- -Since I used the trifle dish, I measured the height of the dish and cut strips of my joconde sponge to fit the sides of my trifle dish.
- -With the remainder of the sponge, I cut it into smaller pieces to layer the bottom and center of my entremet.
- -Cover with plastic wrap and chill it in the fridge.
TO FILL AND LAYER THE JOCONDE ENTREMET:
- -Start layering (in no particular order except starting with the sponge and ending with a layer of pudding) with the sponge, brush with orange liquor, top with berries, prepared pudding, liquid jam, and chocolate chips, making sure to end with a layer of pudding.
- -Using additional semi-sweet chips melted with 1 tablespoon of butter, I filled an additional piping bag with the melted chocolate and piped some diagonal lines on the top (optional).
- I also dipped some whole strawberries into melted chocolate for garnish. (optional)
Notes
May be made up to 2 days in advance.
Keep covered in the refrigerator.
Nutrition
Serving: 1serving | Calories: 624kcal | Carbohydrates: 90g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 94mg | Potassium: 164mg | Fiber: 3g | Sugar: 66g | Vitamin A: 548IU | Vitamin C: 25mg | Calcium: 76mg | Iron: 1mg
