Joconde Biscuit - Recipe with images
Joconde biscuit is a pastry classic, used as a base for many desserts and entremets! Follow Chef Philippe's easy recipe with step-by-step, illustrated instructions.
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Cooking tools:
- Stand mixer
- Mixing bowl
- Whisk
- Kitchen scale
- Sifter
- Spatula
- Silicone baking mat
- Baking sheet
- Offset spatula
- Oven
- Saucepan
- Cake pan
- Cooling rack
- Plastic wrap
- Measuring cup
- Measuring spoon
Ingredients
- 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.
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