Saturday 27 March 2010

Orange Tian Daring Bakers Challenge March 2010

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.

I got confused by seeing the pic in the forum, i thought there was two sablee cookie in one tian but there is only one, it is after making the dessert i was reading the recipe again and found out there was only 1 cookies used.
It didn't matter as the cookies were really yumm.
I coudn't figure out how to assemble the oranges, ofcourse not as i was mistaken about the cookie, so i just assembled the orange segments on top of each tian before i serve them.

My daughter and I enjoyed this tian. Hubby didn't eat as he canot stand orange peel, when ever he eat something with the peel his stomach gets upset and also he gets headache, I know it is weird, you don't know half of the food things which gives hubby trouble.

For the Pate Sablee:
2 medium-sized egg yolks at room temperaturegranulated
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:
IngredientsFreshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
1 large orange used to make orange slicescold water to cook the orange slicespectin
5 gramsgranulated 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.
For the Caramel:
Ingredientsgranulated 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:
whipping cream 1 cup; 7 oz; 200 gram
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.
To see how other bakers have done on the Tiramisu, do stop by here


Unknown said...

looks super delicious..

Sushma Mallya said...

wow such a beautiful tian, i have heard it for the first time but looks very tempting...

Deeba PAB said...

Love your tians F, and love the double cookies! For me they are absolute double treats! I got confused by the recipe too initially but indepth reading got my brain sorted out. Your tians looks vibrant & beautiful indeed! Sorry to the DH... he must be waiting for macs now! LOL!

Cool Lassi(e) said...

The Orange Tian looks great. First time here. You have an awesome space!

Angie's Recipes said...

wow This looks so beautiful and elegant!

Priya Suresh said...

Such a beautiful, cute and gorgeous orange tian...looks prefect HC...

Aparna Balasubramanian said...

So you put two layers in each Tian? That's even better than one! :)
Your Tian looks so pretty. Its a pity your husband couldn't try it. Maybe you can make one for him with a different fruit.

Yasmeen said...

Fabulously done! I would not mind an extra pate :D

Dori said...

Ah, the patience of the bakers! Looks really nice :)

Dewi said...

You done very well, your tian look very pretty indeed!

Snooky doodle said...

wow this looks awesome!

The Betz Family said...

Gorgeous photo! I had to read the recipe a bazillion time too to make sure that I was understanding all the steps. Great job!

Cilantro said...

Lookes great, your photography skills seems to be increasing day by day. Great click the first one.

FewMinute Wonders said...

It must have tasted wonderful with oranges. The picture looks very yummy.

Poires au Chocolat said...

Looks great - I love the roses in the top photo. Double pate sablee can never be a bad thing!

ARUNA said...

That is such a gorgeous arrangement, lovely click!

Finla said...

Thankyou all, i am enjoying beein in the DB.
Hi hi Deeba, well the Macs are yet another strugle here :-)
Betz family, I think i should have read them too, but was impatient.

indosungod said...

That is a beautiful creation HC. Sad that your DH can't eat them. I admire all you daring bakers and the creations you dish out.

Simplyfood said...

Orange Tian looks so scrumpticious and I love the click.

Jaya M said...

Happy-these looks so delicious :)..
hugs and smiles

FoodLovers said...

looks delicious i also loved making this dessert

natalia said...

Ciao ! I love the double sablee ! It was very good indeed !

Tia said...

2 cookies - twice as nice! great job!

Manju said...

Two is always better than one cookie!! :) gorgeous looking tian!

Ivy said...

Great job Happy cook. Your tian looks gorgeous.

SathyaSridhar said...

Woow,,orange tian looks perfect and it got lot of work for layers.You have done a great job with ur patience it came out perfect dear,,,very beautiful presentation looks awesome

Cham said...

Poor hubby, u gals are enjoying a luxurious dessert and he got nothing!
But the segment on top looks absolutely gorgeous!

Unknown said...

looks fantastic..

Meeta K. Wolff said...

finla looks grand. kudos on making such a lovely looking dessert. i really enjoyed the challenge and think there are many possible flavor combinations one can use!

jayasree said...

Tians looks gorgeous... Great click.

Bombay-Bruxelles said...

Wonderful! I must revive my Daring Baker's account!

Sum Raj said...

my gosh..what a presentaion with that lovly mathching rose?...i am impressed dear.. therez somthing waiting for u on my blog..plz collect them :)

Bong Mom said...

I can't see the pics, must be blocked or something. I am sure they are delicious :-)

Finla said...

Bong Mom when i go to other blogs i don't see the pics and i also can't upmoad pics for mynewer post. But when i come here i can see the pics in my place, weird.

Thistlemoon said...

That looks so cute!

Veggie Belly said...

love that orange color!

Meena said...

lovely tian, Happy Cook! You have an awesome talen for baking!!!

starry said...

loks so yummy.lovely pics too.

Raks said...

Wow,what a colour,looks super delicious!

Trupti said...

orange tian looks delicious and lovely photos

AnuSriram said...

Looks awesome! All these wonderful clicks makes me drool!

Jenny said...

Another beautiful DB tian! Great work on this - I love the marmalade too.

Chocolate Shavings said...

I love the look of your Tian, and I actually love that you used 2 pate sable rounds! I'm glad you liked my challenge!

Recipeswap said...

wow this is just gorgeous!!!!!!!id never be able to pull something off like this.