I feel like I keep tacking onto my New Year’s Resolutions, but since it’s still only January – at least for one more day – I think that it’s okay. To add on to more baking, more blog updating, and more bread, I know want to go the whole year and do every single Daring Baker’s Challenge. I can already foresee some problems that I will face as the year wears on, but at least I can say I will try.
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. I’m not going to lie, this was one of the more difficult challanges that I have done. I’m not even going to go into what went wrong with my biscuit jaconde, because I myself don’t quite know what was wrong with it, but the truth is that the mousse inside was what made the dish amazing. I made some of Ms. Julia Childs’s classic chocolate mousse that was the perfect accompaniment to the spongy jaconde cake that I tried to make.
As we sat around the table eating the mousse, my roommates pointed out that it was like eating fluffy dough – the denseness of cookie dough with the fluffiness of mouse. I’m not quite sure what that means, but it sounds good! The cake didn’t make it in the fridge for more than a day or two before it was licked clean off the plate. I always have Mastering the Art of French Cooking at the back of my cookbook shelf and never quite take advantage of all the amazing recipes it has to offer.
At the end of the day, I realized that while the jaconde didn’t quite turn out how I wanted it, the whole process, which took more than a few hours, was well worth it as I discovered the most amazing mousse recipe in the entire world. I plan on making the mousse again very soon, sans jaconde, and am hoping that it works out just as well.