Saturday, March 27, 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.
Oh yay!! It's that time of the month again!! The first time I read the challenge for the month of March, I was excited yes and something more--I was a bit apprehensive, this is the first time I heard of an orange tian. But then, what is the point of joining such a daring group of individuals if I won't dare to make it? Summer is really hot this year in the Philippines, I was thinking that maybe my tian wouldn't set even if I put it in the freezer overnight. Or maybe it will melt while I'm taking pictures, worries which were all unnecessary because the tian set beautifully and didn't disintegrate in the warm weather.
What made me so excited about this challenge was making the orange marmalade, I'm not a big fan of it myself but then I wanted to try making it. And surprise of all surprises--It was really yummy! And now I'm thinking of making my own marmalades for my personal use...
The orange marmalade--I didn't remove the peel and it looks so nice in the bottle!

The "family style" orange tian, I garnished it with chopped brazil nuts and drizzled it with my ginger caramel syrup

And here is the individual tian I made in the ramekin, it was delicious!

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
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.
* I made my pate sablee by hand making sure everything was cold
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.
* I used unflavored gelatine instead of pectin
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.
* I halved the recipe for caramel
* I grated a knob of ginger over the boiling syrup while I was cooking it and when my caramel was done, I strained the ginger
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.
Thank you Jennifer for hosting this month's challenge, it was really fun to make and from now on, no more store-bought marmalade for me!


Mary said...

They look beautiful! I think the ginger and brazil nuts were really nice additions. I really enjoyed making (and eating) the marmalade too!

Valerie said...

Wow, Brazil nuts. That's brilliant! I love the way your tian looks with those gorgeous nuts.

Marcellina said...

Orange and ginger sounds delicious! Beautiful work!

Deeba PAB said...

Oh yout tian is beautiful my dear! I love the addition of Brazil nuts and ginger (to the caramel). NICE!! I love making my own marmalade too.

Anonymous said...

Good job on the challenge. What are Brazil nuts?

Gala said...

Both the addition of brazil nuts on top and ginger in the sauce sound great!

Karen @ Citrus and Candy said...

Ooh ginger caramel! Sounds delish :D

Aparna said...

Very, very nice. I liked the idea of ginger flavoured caramel.
Its very hot in India too and I was worried about the cream melting, but stabilizing it worked.

Ruth H. said...

The orange ginger caramel sounds good. And I love the ideaof sprinkling chopped nuts on top! Great for taste and texture! Your jar of marmalade looks beautiful - almost a shame to dip into it... almost...!

Lauren said...

What great flavours! Your tians look spectacular =D.

Olive said...

..your orange tian looks delicious... I couldn't make this month's challenge but I think I will make the marmalade, it looks yummy! Great job!

oonsky said...

Brazil nuts - ginger - orange, wow sounds sarap! Your tian looks beautiful. Cheers!

VGpower said...

Oh your challenge llok so beautiful and very clear ! Nice pictures.

Thanks for your feedback in my website ♥

anjelikuh said...

Love your jar of marmalade and the little spoon just for it, i always admire people with nice jars, dishes, containers :D The brazilian nuts are a great final touch to your lovely tian.

Rosa's Yummy Yums said...

Very well done! I love your take on the recipe! A lovely looking tian!



Tia said...

yours is the first fam. style one i've seen nice!

Anonymous said...

Ooh . . . brazil nuts and ginger. Nice! Looks absolutely perfect. And I love the way that the marmalade looks in the jar.

Claire said...

I did a family style version as well and it turned out great...except that I overbaked my pate sable and it broke! Oh, well! Yours looks wonderful!

Tangled Noodle said...

This looks fabulous and I love all your unique, personal twists such as the ginger caramel and brazil nuts. As for the orange elements, do you think this would work with dalandan? 8-)

Cakelaw said...

The marmalade was lovely, wasn't it. Your tian looks great! Brazil nut- yum!

Baking Addict said...

Love your tian. Great idea using brazil nuts as a garnish. Looks really delicious!

Dharm said...

Your Tian looks just great!! Superb that you used Brazil nuts and Ginger is such a great idea too!!

Anonymous said...

Love your family style Tian :)

Anonymous said...

The ginger caramel sounds great.
Thanks for visiting my site!

Debo said...

I like the nut idea... and that ginger caramel? Sounds amazing! Congratulations

Kathleen said...

Great idea to add the ginger. It sounds like a marvelous combo!!!!

Suzler said...

Your tians look so delicious! The marmalade too - it looks so beautiful in that jar. It seems like this challenge has converted a lot of people to homemade marmalade. I love the smell of it bubbling away.

What a fantastic idea to make ginger caramel!

Lori said...

Yum, ginger caramel. Slurp.

I like how the marmalade in the jar looks too.

Lovliebutterfly said...

I love your tian! And your marmalade looks really nice too! Yummy! This was a great interesting challenge!
Nice blog! I'll come back to read some more recipes!

Anna said...

Mmm, ginger is such a great addition!

bake in paris said...

Tian looks great!

Ha ha we both explored the family and the individual ramekin size. Apparently it is difficult to slice the cake, especially to cut through the orange layer. Did you have that problem as well?

Sawadee from Bangkok,

Kel said...

Beautiful tian, and your marmalade does look very nice in the jar. Well done!

Anonymous said...

I love the addition of nuts. I will have to remember that. Try to stay cool. I know how hot and sticky it can be there!

Lisa Michelle said...

Beautiful tian and your marmalade looks spectacular! The nut topping really kicks it up :)