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Saturday, March 27, 2010

Orange Tian - The March 2010 Daring Baker's Challenge



It may be difficult to say,  but it is not difficult to love....

I think, correct me if I am wrong, it is pronounced tee-ann  ...but don't hold me to it.  Anyhow the language of food is taste...isn't it? And this is yummy!

I have had a vegetable tian before - layers of various types of vegetables,  each successive layer complimenting the taste of the previous layer, but this month's challenge was a dessert tian. 
The layers in this recipe are orange segments in a caramel sauce, then whipped cream, then marmalade then a cookie dough.  You flip it over and un-mold it so the orange segments are on the top and of course add some caramel sauce on top for the last touch!

I made enough marmalade so we could have some with toast.  Dan loved the marmalade! Especially when I served it with with toasted homemade Anadama  bread....nothing like it.


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.
There are quite a few steps to making this dessert; however a lot of them can be made in advance. The orange marmalade can be made several days ahead of time and the caramel sauce and orange segments preparation should be made the day before you make the dessert. Also, if you have a scale, try and use the weighed measurements as they will be the most accurate.


Preparation time:

- Pate Sablee: 20 minutes to make, 30 minutes to rest, 15 minutes to roll out, 20 minutes to bake

- Marmalade: 20 minutes to make, 30 minutes to blanch

- Orange segments: 20 minutes, overnight to sit

- Caramel: 15 minutes, overnight to sit

- Whipped Cream: 15 minutes

- Assembling: 20 minutes

- Freezer to Set: 10 minutes


Pate Sablee:

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.

You can use a round cookie cutter, but I used individual cheesecake pans - without the bottom.  Using your cookie cutter or cheescake pan, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. I actually left the cheescake form around it while baking.  Bake for 20 minutes or until the circles of dough are just golden.

Marmalade:

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.
First time - Simmer for about 10 minutes, discard the water,
Second time -re-fill with cold water and blanch the oranges for another 10 minutes.
Third time - re-fill with cold water and blanch the oranges for another 10 minutes.




 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.

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.




The Caramel:

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!]

And now ...the Whipped Cream:

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.



Until we bake again...
Penny

9 comments:

The Betz Family said...

That looks beautiful! I love the pool of caramel it is sitting in. The first one I plated didn't look so nice pooled up so I had to do a little design to make it look more appealing. Great job!

Jenni said...

Great job! Your tian looks perfect! I love the great pool of caramel - perfect for dipping!

Jenny said...

Wasn't the marmalade just delicious? Your tian looks gorgeous... I envy your caramel sauce! :)

Tia said...

what inviting, warm colors. nice job this month

Lori said...

It was rather yummy wasnt it? And I am prouncing it the same way you are. Great job here.

Elliot said...

Looks delicious mom, you'll have to make it when I come in :D

The new website colours look great to ;)

MeetaK said...

penny this looks great. well done on this month's challenge!

Meredith said...

That looks so good....wish I was there to taste it!!

Meredith said...

Yummm it was so good! Thank you so much for letting taste test... and test....and test.....

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