Daring Bakers March '10- Orange Tian

This month’s Daring Bakers challenge was an Orange Tian. I had never heard of this dessert before and it seemed a little daunting. I am also not a fan of citrus flavored desserts so I wondered whether I should do this one. But boy am I glad I did it! Not that it converted me but I learned so many new techniques that I would never had learned otherwise.


The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

A tian is made of several layers- pate sable, marmalade, stabilized cream, orange segments and caramel. It is built upside down so you gotta pray really hard that it turns out the way you imagined it. My dessert didn’t turn out the way I wanted it to, but what the heck, I had a whale of a time making it. I made my own marmalade…yayyyy!!!

The marmalade was a breeze! The recipe called for some pectin but I couldn’t find any. Some of the DBs had made it without pectin so I gave it a shot. And it turned out absolutely lovely! Even the pate sable turned out just fine.

I had some trouble with segmenting oranges… actually a lot of trouble and I can’t understand why anyone would wanna do it. They look good of course but they are too much trouble…

And then the whipped cream!! Oh I could kill it if I could...No matter how much I tried it just wouldn’t thicken. Or stabilize...like it was supposed to...I tried everything… even added more gelatin…but nothing.. I was too tired by then to start over again so assembled the dessert anyways. When I finally unmolded my dessert, the cream had seeped into the orange segments but I was happy to see that the cream had set a wee bit.

But finally, when you take your first bite, it makes all this trouble worthwhile. It is fresh, summery and light. The orange segments soaked in caramel, light and fluffy cream and the crunch of the pate sable make all your troubles on a hot sunny day go away… I am now wondering which other fruits I can try this with. Other DBs used all kinds of citrus and berries but I wonder if this would go well with mangoes (its my favorite fruit). The mango season is just coming in and I’ve been thinking of various desserts I could use them in.

This Orange Tian was a series of hits and misses for me but I did enjoy it. I screamed in frustration when something didn’t turn out right and squealed with joy when it did. And I realized that this itself is the reason I chose to be a Daring Baker- To learn from my mistakes and savor the fruits of my labor. And as long as you make it and share it with a loved one, every single minute spent in the kitchen is worth it.




For the Pate Sablee:




Ingredients U.S. Imperial Metric Instructions for Ingredients

2 medium-sized egg yolks at room temperature

granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams

vanilla extract ½ teaspoon

Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed

Salt 1/3 teaspoon; 2 grams

All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams

baking powder 1 teaspoon ; 4 grams



Directions:

Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.



In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.



Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.

Preheat your oven to 350 degree Fahrenheit.



Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.



Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.



For the Marmalade:



Ingredients U.S. Imperial Metric Instructions for Ingredients

Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams

1 large orange used to make orange slices

cold water to cook the orange slices

pectin 5 grams

granulated sugar: use the same weight as the weight of orange slices once they are cooked



Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.



Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.



Once blanched 3 times, drain the slices and let them cool.



Once they are cool enough to handle, finely mince them (using a knife or a food processor).



Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.



In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).



Transfer to a bowl, cover with plastic wrap and put in the fridge.



For the Orange Segments:



For this step you will need 8 oranges.



Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.



[See YouTube video in the References section below for additional information on segmenting oranges.]



For the Caramel:



Ingredients U.S. Metric Imperial Instructions for Ingredients

granulated sugar 1 cup; 7 oz; 200 grams

orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams



Place the sugar in a pan on medium heat and begin heating it.



Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.



Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.



[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]



For the Whipped Cream:



Ingredients U.S. Metric Imperial Instructions for Ingredients

heavy whipping cream 1 cup; 7 oz; 200 grams

3 tablespoons of hot water

1 tsp Gelatine

1 tablespoon of confectioner's sugar

orange marmalade (see recipe above) 1 tablespoon



In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.

[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]



Assembling the Dessert:



Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.



Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.



Drain the orange segments on a kitchen towel.



Have the marmalade, whipped cream and baked circles of dough ready to use.



Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.



Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.



Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.



Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.



Place the desserts to set in the freezer to set for 10 minutes.



Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.