My joconde imprime turned out perfect except that I made my strips a little too tall and so had to cut them down again. So pipe your designs with the height of your entremets in mind, or you might end up with a lopped off pattern! Even though I used the same joconde-cocoa décor paste pattern, I baked them as smaller strips each patterned differently.
This technique is really easy and yet looks as if a whole lot of effort goes into it. It is important to have a comparatively thinner, rather than thicker, joconde imprime layer for best results especially if you are using it in smaller/ individual serving entremets.
I know I shall be using this technique a lot whenever I get the chance to do so and experiment with colours and patterns as many of my very talented friends have done.