Joconde with Chocolate Buttercream
Joconde nut mix with a wonderfully light chocolate buttercream for these decadent layered slices.
- 3 Pidy Joconde Sheets (cocoa flavour)
- 125g sugar
- 3 large egg whites
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 250g unsalted butter, cut into tablespoons (room temperature)
- 100g extra-bittersweet chocolate
- Pour the sugar into a medium heatproof bowl and whisk in the egg whites and salt
- Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved
- Transfer the warm egg-white mixture to the bowl, add the vanilla and beat until stiff and glossy
- Beat in the butter a few pieces at a time. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes and then remove it to mix again
- Beat in the melted chocolate
- Spread the cream on the Joconde sheet, layer by layer
- Cut out the desired shape, decorate with caramel or chocolate and serve.
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