Tropical Jaconde Recipes

CINNAMON-SPICED JACONDE BISCUIT

Steps:

• For the cream: In a blender, puree the cranberries until completely smooth. Place the cream in a pot and bring to a light boil. Add the cranberry puree, then pour the hot cream mixture over the chocolate and mix until smooth. Strain through a fine mesh sieve and rest overnight in the refrigerator.
• In a stand mixer fitted with the whisk attachment, whip the Parisian cream until soft peaks form. Transfer the cream to a piping bag fitted with a star tip.
• For the apples: Heat the granulated sugar in a pan with the vanilla seeds until caramelized and light amber. Add the brown sugar and cook until it all melts. Deglaze the pan with the butter. Add the apples and cook for 3 minutes. Add the brandy and cinnamon, and marinate overnight in the refrigerator.
• For the cake: Preheat the oven to 500 degrees F. Whisk the eggs, almond flour, and confectioners' sugar together. Fold in the cake flour and butter. Whip the egg whites, granulated sugar and egg white powder to form soft peaks. Fold the egg whites into the batter. Pour the batter into a full-size sheet pan and bake until light brown, about 7 minutes.
• Cool the cake and then cut out rounds with a 2-inch round cutter, about 72 total rounds.
• For the gelee: Soak the gelatin in cold water until completely soft, about 5 minutes. In a small saucepot, warm the apple cider and granulated sugar until a candy thermometer inserted in the mixture reads 110 degrees F. Add the gelatin and remove from the heat. Mix it all together and pour into small, rectangular candy molds, then chill in the refrigerator until firm, 20 minutes.
• For the foam: Puree the apples in a food processor and set aside. In a small saucepot set over medium-high heat, bring the heavy cream to a boil. In a small mixing bowl, add the egg yolks and granulated sugar, and mix together. When the heavy cream comes to a boil, immediately remove from the heat and pour half into the yolk mixture. Whisk the egg yolk mixture and return the saucepot to the stovetop. Bring the cream back to a boil and whisk in the tempered yolk mixture. Cook until the mixture starts to thicken, then remove from the heat. Pour the mixture into a small mixing bowl and add the pureed apples and the apple compound. Refrigerate until completely cool, 20 minutes. Puree with an immersion blender to make the foam.
• To assemble, pipe a layer of Parisian cream on a cake round, then top with another piece of cake and another layer of cream. Finish with a final layer of cake and top with some caramelized apples. Repeat for the remaining pieces of cake and cream. Serve each with a piece of gelee and some foam.

JOCONDE CAKE

Steps:

• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
• Preheat the oven to 350°F. Generously grease an 11 by 16-inch jelly-roll pan, then line the bottom with greased parchment paper.
• In a large bowl, sift together the all-purpose flour and almond flour. Set aside.
• In a stand mixer fitted with the whisk attachment, whip the eggs and 1⁄2 cup sugar on high speed for about 8 minutes. The batter should be very light in color and texture. When you lift the whisk out of the mixture, the batter should form a ribbon that sits on the surface of the egg foam for several seconds. Turn the speed to medium and continue to whip for 1 minute more. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the almond mixture into the egg foam in three additions.
• In a clean mixer bowl with a clean whisk attachment, whip the egg whites and salt on medium speed just until they start to foam. Slowly sprinkle in the remaining 2 Tbsp sugar to create a French meringue, then whip on high speed until glossy, stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the meringue into the almond batter.
• Pour the batter into the prepared pan and spread evenly with an offset spatula.
• Bake until the cake is set and just golden on top, 12 to 15 minutes. Let the cake cool completely in the pan.
• Dust a clean kitchen towel with confectioners' sugar. Invert the joconde onto the prepared towel and carefully peel off the parchment paper.
• Cover the joconde with half of the whipped cream, then top with half of the berries.
• Using the towel to get started, roll the joconde, starting at the short end, into as tight a log as you can manage. Transfer the log to a serving platter. Cover with plastic wrap and refrigerate for 1 hour.
• Remove the log from the refrigerator, then top with the remaining whipped cream and berries. Dust with confectioners' sugar before serving.