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Porkchop Jaconde

Posted by jenny on 01/27/2011
in
Porkchop Jaconde

It's been many years since I made Biscuit Jaconde, this month's Daring Bakers challenge, but what a wonderful way to spend the day. The last time I made this sponge-type cake was in pastry class with Emma, and this time was no different. She shared her kitchen (and ingredients!) with me and jaconding we went.

My paisley/yin-yang didn't turn out quite the shape I'd intended, but it was a fun polka dotted porkchop anyway. I filled it with sponge cake a little citrus gelatin and pudding to make a free-standing trifle. A porkchop-shaped free-standing trifle.

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.


All recipes are available on the Daring Kitchen website.

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A porkchop could only be so

Submitted by Sandie (not verified) on Tue, 02/01/2011 - 6:39pm.

A porkchop could only be so lucky to look like this!

Love it!

Submitted by Irvin (not verified) on Mon, 01/31/2011 - 1:15pm.

I love the pork chop shape. I do. The free form triffle looks fab! The polka dots just add to the whimsy!

Nice porkchop! I like the

Submitted by Zoe (not verified) on Sat, 01/29/2011 - 3:17am.

Nice porkchop! I like the plating a lot, great work. :)

Yum!

Submitted by Stephanie (not verified) on Fri, 01/28/2011 - 9:43pm.

I love that you're calling it a pork chop! This was a fun challenge and your fillings sound delicious

It must have been so good

Submitted by Renata (not verified) on Fri, 01/28/2011 - 5:34am.

It must have been so good doing this again! It was my first time and I already want to do it again! You made your Entremet in a very unique shape! Sounds delicious!