1 Flexipan® Entremets baking mat 33.5 x 33.5cm or 1 sheet 40 x 30cm
Author: Chef Philippe
5 eggs, 250g tant pour tant, 35g flour, 25g unsalted butter, clarified, 4 egg whites, 1 pinch of salt, For a chocolate Joconde biscuit, you will need to replace 35 grams of flour with 25 grams flour + 15 grams cocoa powder.
Before starting this Joconde Sponge Biscuit recipe, make sure you have organised all the necessary ingredients. This biscuit can be used as a base for cakes and entremets, or rolled to make a Yule log or Swiss roll. In the stand mixer recipient, place the whole eggs and tant pour tant. If you don't have tant pour tant powder, combine 125 grams of almond powder and 125 grams of icing sugar. ...
When making a cake stuffed with cream (moka).