Recipe components

Joconde sponge

IngredientsPreparation
  • 250g
    almond powder
  • 250g
    icing sugar
  • 70g
    flour
  • 20g
    invert sugar
  • 170g
    whole egg(s)

Whip all together until frothy.

  • 50g
    butter melted at 35°C

Fold in. 

  • 220g
    egg white
  • 50g
    sugar

Whisk to soft peaks.
Combine both mixtures.

Spread out 600 g on 56*35 cm baking tray covered with a Silpat sheet.
Bake at 250˚C for 5-7’ in a convectional oven.
Remove from tray directly after baking.

Ganache

IngredientsPreparation
  • 500g
    cream
  • 50g
    butter

Boil and pour over. 

Emulsify. 

Haelnut-Coffee Mousseline cream

IngredientsPreparation
  • 220g
    egg yolks
  • 20g
    sugar

Emulsify. 

  • 90g
    corn starch

Min in. 

  • 825g
    milk
  • 90g
    sugar

Bring to boil and temper with egg yolk mixture.
Bring the whole to boil agin and cook a custard.

  • 65g
    butter

Add. 

Fold in once the custard reached 30˚C

Finishing and assembly:

The recipe is for 2 frames of 10*30 cm. 
Place one sheet joconde sponge at the bottom. Cover with chocolate ganache. Place a second sheet of joconde sponge. Cover with some praline-coffee mouseline cream. Repeat this twice to have three layer mouseline cream. Finaly glaze with remaining chocolate ganache. Cut into 2.5 cm slices and decorate to taste.