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Joconde Biscuit

Joconde Biscuit
  • For : 1 large biscuit
  • Time : 40 minutes
  • Difficulty : easy

Ingredients for Joconde Biscuit :

  • Mass 1:
  • 5 eggs
  • 250 g tant pour tant
  • Mass 2:
  • 35 g flour
  • Mass 3:
  • 25 g clarified butter
  • 4 egg whites
  • 1 pinch salt
  • Note:
  • For a chocolate biscuit, replace mass 2 with 25g flour and 15 g cocoa powder

Technical stages for Joconde Biscuit :

Joconde Biscuit - 1
1

Prepare the ingredients.

Joconde Biscuit - 2
2

Whisk the eggs and tant pour tant...

Joconde Biscuit - 3
3

...until the foamy mix doubles in volume.

Joconde Biscuit - 4
4

Transfer to another bowl and combine with the flour and cocoa.

Joconde Biscuit - 5
5

To make a chocolate joconde biscuit, use a mix of 25 g flour with 15 g cocoa. To make a plain biscuit, only 35 g flour.

Joconde Biscuit - 6
6

Beat the egg whites with a pinch of salt until stiff.

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7

Stiffen the egg whites with sugar to make them really stiff.

Joconde Biscuit - 8
8

Combine the egg whites and clarified butter.

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9

Gently mix, using a wooden spoon. Do not let the mixture collapse.

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10

Bake on a baking sheet covered with buttered baking paper.

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11

Put the mixture on the baking sheet.

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12

Spread with a metal spatula.

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13

Bake in a warm oven at 180-200°C (356-392°F)...

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14

...until the biscuit is completely ready.

Joconde Biscuit - 15
15

Here's what a Joconde biscuit looks like when baked in a baking pan.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Tant pour tant 1 kgTant pour tant 1 kg 14.80 Euro
Oven thermometer -50°C à +300°COven thermometer -50°C à +300°C 14.70 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 19.00 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Oven sheet blue steel 40 x 30 cmOven sheet blue steel 40 x 30 cm 11.19 Euro
Pan oil spray 1Pan oil spray 1 10.50 Euro
Les buffets sucrés de l'école LenôtreLes buffets sucrés de l'école Lenôtre 39.90 Euro