4 Layer Pastries
This pastry is a cozy combo of layers: a light Joconde sponge brushed with Cointreau syrup, a smooth dark chocolate ganache, whipped Earl Grey panna cotta, and a creamy white chocolate buttercream. For the finishing touch, there’s a soft milk chocolate ganache with almonds on top. Decorate with a simple chocolate seal or skip it for any occasion—these squares or a larger cake version are perfect for celebrating.
Equipment
- Kitchen Scale
- Measuring spoons
- Silpat mats
- Mixing Bowls
- Whisk
- Saucepan
- Spatula
- Plastic wrap
- Fine mesh strainer (if using loose tea)
Ingredients
Joconde Layers:
- 250 g almond flour
- 250 g powdered sugar
- 70 g cornstarch
- 5 large eggs
- 5 large egg whites
- 30 g granulated sugar
- 50 g melted butter
Dark Chocolate Ganache:
- 350 g dark chocolate, finely chopped
- 300 ml heavy cream
- 10-15 g butter, room temperature
White Chocolate and Cointreau Buttercream (for 2 layers):
- 200 g white chocolate, finely chopped
- 130 g butter, at room temperature
- 130 g powdered sugar
- 20 ml Cointreau (orange liqueur)
Earl Grey Panna Cotta (Whipped):
- 1000 ml heavy cream
- 6 tbsp Earl Grey tea leaves(or 2-3 teabags)
- 2 vanilla bean (or 5 ml vanilla paste)
- 120 g granulated sugar
- 8 gelatin sheets
Cointreau Syrup:
- 200 ml water
- 200 g granulated sugar
- 60 ml Cointreau
Milk Chocolate Ganache with Almonds:
- 350 g milk chocolate, finely chopped
- 150 ml heavy cream
- 10-15 g butter, room temperature
- 80 g finely chopped almonds (optional)
Instructions
Day 1: Prepare the Layers, Ganache, and Panna Cotta
- Joconde Layers:Preheat the oven to 220°C (428°F).Sift together almond flour, powdered sugar, and cornstarch in a bowl.Add the whole eggs and whisk until light and fluffy.In a separate bowl, whisk the egg whites with the granulated sugar until stiff peaks form.Gently fold the egg whites into the almond mixture.Fold in the melted butter until fully incorporated.Spread the batter evenly onto two Silpat mats, approximately 0.8 cm high.Bake for about 5–7 minutes until golden. Allow to cool.
- Dark Chocolate Ganache:Heat the cream until just boiling, then remove from heat and add the chopped dark chocolate. Stir until smooth. Add the butter and stir until mixed in. Let sit at room temperature until it reaches a spreadable consistency.
- Earl Grey Panna Cotta:Soak the gelatin sheets in cold water.Heat the cream with the tea leaves, vanilla bean, and sugar. Allow to simmer for about 10 minutes.Strain to remove tea leaves and vanilla bean, add the gelatin sheets, and stir until dissolved. Let cool and refrigerate overnight.
Day 2: Prepare the Buttercream,Cointreau Syrup and Assemble the Cake
- White Chocolate and Cointreau Buttercream:Gently melt the white chocolate over a double boiler or in the microwave. Allow to cool slightly.In a bowl, whip the butter until light and fluffy.Add the powdered sugar and mix until well combined and fluffy.Add the melted white chocolate and Cointreau to the buttercream. Whip until smooth.
- Cointreau Syrup:Boil water and sugar until dissolved. Remove from heat and let cool. Stir in Cointreau.
- Assembly:Place the first Joconde layer and moisten it with Cointreau syrup.Spread a layer of dark chocolate ganache over it.Add the second Joconde layer, moisten with Cointreau syrup, and spread the whipped panna cotta.Place the third Joconde layer, moisten with Cointreau syrup, and add buttercream, saving a third for the top.Add the fourth Joconde layer, moisten, and spread the remaining buttercream on top.Chill for at least 2–3 hours to set.
Milk Chocolate Ganache with Almonds:
- Final Assembly:Heat cream, pour over milk chocolate, stir until smooth. Add butter for shine, then fold in almonds. Allow to cool slightly before spreading over cake.
- Serve: Trim a small amount from each side of the assembled pastry to create clean, sharp edges for a polished, professional finish. Slice into portions (optional), and add decorative details as desired.