Orange Tian – My First Daring Bakers Challenge!

Orange Tian – My First Daring Bakers Challenge!

The challenge for March was hosted by Jennifer from Chocolate Shavings. This recipe is based on the one she prepared at the Alain Ducasse Cooking School in Paris, France. As Jennifer said, this is a “scrumptious” dessert and it truly is!

With this being my first Daring Baker’s Challenge, I must admit that when I checked in at the end of February to get my “orders” for the challenge, I rather felt like Jim Phelps (played by Peter Graves) from the original Mission Impossible! If you are much younger (and you just might be!), you probably can relate to Tom Cruise in the updated version of the movie. The Daring Bakers Challenge is supposed to be a secret until the “reveal” a month later. In other words, I did not utter a word to anyone about this dessert and kept it totally under wraps (at least to anyone that would know or care!) until now. Shhhhh……

I was excited about my first challenge, but not so sure about a dessert with oranges. I love citrus desserts made with lemons (especially Meyer lemons!), but this, well…oranges are just not my favorite fruit. I still remember way too many doses of orange penicillin when I was a kid, so I always relate anything that includes orange to that nasty stuff. Anyway, I was willing to give it a try! There’s always Mikey if I don’t eat it!

There were quite a few steps and this was done over a two-day period, but the results were phenomenal. The Tian was just divine (oranges and all!). I have thoroughly enjoyed having the leftover homemade orange marmalade as well. It was fabulous and nothing like the goop that you purchase in the store. Just forget about that junk and make this recipe for orange marmalade! That recipe alone was worth participating in this month’s challenge.

I offered to bring dessert to a neighbor’s dinner party the day these were prepared, so the guests were oh so fortunate to be able to enjoy this lovely treat. The only thing I wish I had done differently was to add a layer of dark chocolate to a few of the molds (on the pastry circles) to see how that might have tasted! I will have to try that next time!

Orange Tian

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.

[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.

Add a spoonful of caramel sauce and serve immediately.

An elegant, impressive dessert!

32 Responses to “Orange Tian – My First Daring Bakers Challenge!”

  1. 1

    doggybloggy — March 27, 2010 @ 12:19 am

    slobber – no thats schlobber or ssssshhhlober – ?

    • bunkycooks replied: — March 27th, 2010 @ 11:36 am

      It’s that good! ;)

  2. 2

    Gala — March 27, 2010 @ 5:41 am

    Congratulations on your first challenge!
    It looks great and adding chocolate doesn’t sound bad at all!

    • bunkycooks replied: — March 27th, 2010 @ 7:58 am

      Thank you! I had fun participating. The instructions looked pretty daunting at first, but it really was pretty simple once you broke everything down and did one step at a time! I loved your idea to put the dessert in a loaf pan!

  3. 3

    Lisa — March 27, 2010 @ 7:09 am

    Your tian is just lovely, Gwen! I’m glad the orange penicillin didn’t hold you back! (for me it was always cherry or bubble gum *squick*) It looks absolutely scrumptious! :)

    Good luck on the private campers room, too! hehehe that was funny and I feel for ya.. I’ve got a couple of those middle aged ailments myself! :D

    Hugs!
    xoxoxoxox

    • bunkycooks replied: — March 27th, 2010 @ 7:58 am

      Thanks for checking in Lisa! The tian was a great choice for the challenge!

  4. 4

    Not So Vanilla — March 27, 2010 @ 8:19 am

    WELCOME!!!!
    Congrats on your first DB Challenge and to many more after this!
    Beautiful dessert and I love your pics, especially the collage one.
    Until Next Month,
    NSV

    • bunkycooks replied: — March 27th, 2010 @ 11:37 am

      Thank you! It was fun and something I never would have thought about making on my own. Can’t wait to see what the “mission” is next month! :)

  5. 5

    Lauren — March 27, 2010 @ 9:17 am

    Congrats on your first challenge! That’s very exciting =D. Your tian looks absolutely scrumptious!

    • bunkycooks replied: — March 27th, 2010 @ 11:40 am

      Thank you, Lauren. It was such a wonderful dessert. I am glad that I gave oranges another chance after lots of orange penicillin as a kid! I was skeptical at first, but it was absolutely delightful!

  6. 6

    fulltimefoodie — March 27, 2010 @ 10:01 am

    Great job on your first challenge! Your marmalade seems to be glowing with citrusy goodness.

    • bunkycooks replied: — March 27th, 2010 @ 11:44 am

      Thank you! The marmalade was almost the best part!

  7. 7

    Kim — March 27, 2010 @ 10:04 am

    Great job on your first challenge! I love your photos. Did you have someone take them while you were baking or did you have your camera on a tripod?

    • bunkycooks replied: — March 27th, 2010 @ 11:48 am

      Thank you for the comment Kim.

      My hubby has been helping with the pics, so he takes lots of the ones with me preparing food for the posts. We generally do use a tripod (not always, but much of the time). It definitely helps!

  8. 8

    sippitysup — March 27, 2010 @ 12:53 pm

    That marmalade practically glows! GREG

    • bunkycooks replied: — March 28th, 2010 @ 7:03 am

      It was soooo good!

  9. 9

    Mardi@eatlivetravelwrite — March 27, 2010 @ 2:09 pm

    Congrats on your first DB challenge and welcome – it’s a fun group to be a part of! You did a great job and like me, I can see you were excited that it wasn’t as hard as it looked at first. You know we all DM each other on twitter about the challenges so if you have any questions or concerns, you can get in touch with me that way!

    • bunkycooks replied: — March 28th, 2010 @ 7:04 am

      Thank you, Mardi!

      It was fun to do the challenge. I can’t wait to see what is on tap for next month! ;) Now that I know some of the bloggers that participate I will be sure to get in touch if I have questions.

  10. 10

    lee — March 27, 2010 @ 2:40 pm

    Hey Gwen, what a beauty…this is one I will try soon…I also love the Picts…..It really helps those of us who do not cook as much to know we are on the right track…….Great Job!

    • bunkycooks replied: — March 28th, 2010 @ 7:06 am

      Thank you!

      It really is quite impressive. I even surprised myself! :) It was a perfect dessert for a dinner party.

  11. 11

    Denise @ There's a Newf in My Soup!T — March 27, 2010 @ 5:51 pm

    Gwen,
    Welcome to the DB! Don’t you just love those mini springform pans? I used mine also. Looking forward to meeting you at CampBlogAway – I’ll be the one in the private room! ;-) Your post on that is cute!

    • bunkycooks replied: — March 28th, 2010 @ 7:18 am

      Hi Denise,

      This was a fun challenge! Gotta get the next one in before the big camping adventure!

      Thank you for stopping by and I look forward to meeting you soon! By the way, I love your dogs! :)

      Gwen

  12. 12

    Jenni — March 27, 2010 @ 10:45 pm

    Great job! Your tians look utterly perfect! And I am glad you thought they tasted as phenomenal as I did !!

    • bunkycooks replied: — March 28th, 2010 @ 7:20 am

      Jenni,

      Thank you. It was a fun challenge and the results were better than I anticipated!

  13. 13

    denise @ quickies on the dinner table — March 28, 2010 @ 8:43 pm

    Congrats on acing your first challenge! What can I say Gwen, that’s not been said? It’s gorgeous, God, just look at that marmalade! I want to dig my fork right in *DROOOOOOOL*

    • bunkycooks replied: — March 29th, 2010 @ 2:53 pm

      Hi Denise,

      Thank you. The challenge was fun! Can’t wait to see what’s next! ;) My hubby swiped the last of the marmalade this morning. Boo hiss! It was so yummy, I will definitely make it again!

      Gwen

  14. 14

    Devaki @ weavethousandflavors — March 29, 2010 @ 12:41 am

    OMG Gwen, that tian is to die for. Full marks for effort & full marks for success!

    Those flavors rock!

    The marmalade looks especially wonderful. I just may get off my hiney long enough to fix some this week and I’ll keep you posted when I do. We are such fans of orange marmalade in this home and I know the boys will love it.

    Thanks for this very lovely post.

    Ciao, Devaki @ weavethousandflavors

    • bunkycooks replied: — March 29th, 2010 @ 2:56 pm

      Hi Devaki,

      Thank you for the comment. You should do the marmalade. My neighbors are all talking about making it since it is relatively easy to do. Lots of marmalade in the making!

      By the way, I know how you cook and I doubt you ever sit around on your butt! ;)

      Gwen

  15. 15

    Cynthia — March 29, 2010 @ 3:14 pm

    Your tian looks lovely! I agree that the marmalade alone was worth making the recipe =)

  16. 16

    redkathy — April 3, 2010 @ 11:19 pm

    WOW very impressive! I only wish that I had the nerve to attempt something this beautiful and delicious!

    • Bunky replied: — April 4th, 2010 @ 8:53 am

      It looks daunting, but it really isn’t! Just take it step by step and do it over 2 days. It is worth making!

  17. 17

    Brunswick Stew – My First Daring Cook’s Challenge — April 14, 2010 @ 4:07 pm

    [...] of months ago primarily to participate in the Daring Baker’s Challenges (my first one was the Orange Tian), but then I lost my mind got incredibly motivated and decided to do the Daring Cook’s [...]

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