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Daring Bakers’ Challenge: Blood Orange Tian March 28, 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.

Opps, this is a day late.  You would think that I would have gotten this done on time since I bought blood and navel oranges a few weeks ago, but life got a little complicated the past two weeks and I didn’t have time until yesterday morning and tonight. 

Yesterday, I made the orange marmalade (1/2 blood oranges, 1/2 navel oranges).  I actually get random cravings for orange marmalade so I decided to actually make a huge batch and process them.  I modified the recipe so that I could use an entire package of pectin and process them.  Which was pretty close to the Sure-Jell Orange Marmalade recipe sans lemons.  So, now I have 8 jars of orange marmalade 🙂

I only made half a recipe since it is just Mike and I partaking in the blood orange tian festivities.  The recipe actually came together pretty quick with no huge mishaps.  To make the recipe quicker, I decided not to use a mold and just stacked the orange tian backwards and piped the whipped cream directly on the pate sablee.  These little guys are currently in the fridge setting up and waiting until I am capable of tasting it since I just ate a huge dinner.  But I can say that all the parts separately tasted good 🙂

Orange Tian

Source: Recipe slightly adapted from Alain Ducasse‘s Cooking School in Paris, France

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.

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.

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.

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.

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10 Responses to “Daring Bakers’ Challenge: Blood Orange Tian”

  1. Suz Says:

    Your tians are so pretty. I love the way you’ve arranged the segments!

  2. annmartina Says:

    Your orange “roses” are stunning. Your tians look beautiful. I know what you mean about life getting in the way.

    • pastrybrush Says:

      The roses just sort of happened. I wanted to do a pinwheel and it didn’t look quite right so i rearrange the slices and started to make roses 🙂 Thanks everyone.

  3. pragmaticattic Says:

    Very nice!! I wish I had thought to pipe on the cream and then arrange the segments on top. It looks so much prettier this way.

  4. Mary Says:

    Your blood orange segments on top look lovely–like a flower:) I made lots of marmalade too, and now I’m in everybody’s good books by giving it away. I’m sure you’re going to love this, as I found it even better together than individually.

  5. pastrybrush Says:

    I dug into one of these last night and wow. They are so light and almost refreshing with the orange. I probably could have eaten all three, but I restrained myself 🙂

  6. bakingaddict Says:

    Your tian looks amazing. Love the rose arrangement and the colour of the blood oranges. Well done!

  7. Kim Says:

    Your tians look gorgeous! I love the piped whipped cream and the blood oranges look so vibrant. Great job!

  8. crumbsoflove Says:

    They look like delicate little flowers. Great job!

  9. lisamichele Says:

    Gorgeous blood orange rose toppers!! I tried and tried but couldn’t get a pretty topper for my tians. Absolutely lovely!


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