Saturday, March 27, 2010

ORANGE TIAN - THE DARING BAKERS

Every month I tell myself to start baking for the Daring Bakers' as early as possible, but as usual, I end up getting caught up by time and never manage to embark myself on that monthly journey into a new baking frontier before the very last moment (generally a few days prior to the deadline)...

The 2010 March Daring Bakers' challenge was hosted by Jennifer of "Chocolate Shavings" who chose "Orange Tian" as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I was really looking forward to making that "Orange Tian" as not only did it sound interesting, but also because it seemed not too rich and spring-like. Now, that winter has ended, we crave lighter desserts and shun away from the heavier versions on which we splurged during the cold season

Ducasse's "Orange Tian" recipe was very easy to prepare, but it was nonetheless time consuming. After two days of marmelade-, pâte sabe- and caramel-making we were finally able to indulge ourselves in the most delightful and refined fruit dessert that I have ever made.

At first, I wanted to make my tian with blood oranges, but as my favorite supermarket had none on sale, I had to take Navel oranges instead. So, I followed the recipe to the letter. I only added my personal touch to the pâte sablée which I flavored with g
round Mahlep, a Turkish and Greek spice.

This dessert is really exquisite, not too sweet and so fresh. The oranges bring a wonderfully fruity touch, the cream filling is very delicate tasting and the sweet and buttery pastry crust (pâte sablée) brings a marvelous as well as contrasting flakiness to the whole. A perfectly balanced dessert. Divine!

Many thanks to Jennifer for making me discover this "Orange Tian" that is an excellent after dinner treat...

~ Orange Tian ~

Preparation time:
Pâte Sablée - 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

Equipment required:
• Cookie cutters . Ideally, you should have about 6 cookie cutters to build the desserts in and cut the circles of dough (see photo). The cookie cutters will be the size of your final dessert, so they should be the size of an individually-sized tart mold. If you don’t have round cookie cutters you could use an individually-sized cheesecake mold wit hout its base.
• A food processor (although the dough could be made by hand too)
• A stand-up or hand mixer
• Parchment paper or a silicone sheet
• A baking sheet
• A rolling pin

~~~~~~~~~~~~~~~~~~~~~~~

PÂTE SABLÉE

Ingredients:
2 Medium-sized egg yolks at room, temperature
6 Tbs + 1 Tsp (2.8 oz/80g) Granulated sugar
1/2 Tsp Pure vanilla extract
1/4 Cup + 3 Tbs (3.5 oz/100g) Unsalted butter, ice cold & cubed
1/3 Tsp (2g) Sea salt
1 1/2 Cup + 2 Tbs (70z/200g) All-purpose flour
1 Tsp (4g) Baking powder
1 Tsp Ground Mahlep

Method:
1. Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
2. 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.
3. 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.
4. Preheat your oven to 350 degree Fahrenheit.
5. Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle. 6. 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.

~~~~~~~~~~~~~~~~~~~~~~

ORANGE MARMALADE

Ingredients:
1/4 Cup + 3 Tbs (3.5oz/100g) Freshly pressed orange juice
1 Large organic orange
Cold water to cook the orange slices
5 g Pectin
Granulated sugar (use the same weight as the weight of ora
nge slices once they are cooked)

Method:
1. 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.
2. 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.
3. Once blanched 3 times, drain the slices and let them cool.
4. Once they are cool enough to handle, finely mince them (using a knife or a food processor).
5. Weigh the slices and use the same amount of granulated su
gar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
6. 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).
7. Transfer to a bowl, cover with plastic wrap and put in the fridge.

~~~~~~~~~~~~~~~~~~~~~~~

ORANGE SEGMENTS
Ingredients:
8 Organic oranges.

Method:
1. 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~

CARAMEL

Ingredients:
1 Cup (70z/200g) Granulated sugar
1 1/2 Cups + 2 Tbs (14oz/400g)

Method:
1. 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.
2. 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!

~~~~~~~~~~~~~~~~~~~~~~~


WHIPPED CREAM

Ingredients:
1 Cup (7oz/200g) Heavy whipping cream (35% fat)
3 Tbs Hot water
1 Tsp Gelatine powder
1 Tbs Confectioner's sugar
1 Tbs Orange marmalade (see recipe above)

Method:
1. 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.
2. 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.
3. 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.
4. Then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks.
5. 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.

Method:
1. Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
2. Drain the orange segments on a kitchen towel.
3. Have the marmalade, whipped cream and baked circles of dough ready to use.
4. Arrange the orange segments at the bottom of each cookie cutter (Make sure the segments all touch either and that there are no gaps and that 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).
5. 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.
6. 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).
7. Gently press on the circle of dough to make sure the dessert is compact.
8. Place the desserts to set in the freezer to set for 10 minutes.
9. Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold.
10. 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.

~~~~~~~~~~~~~~~~~~~~~~~

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Isabelle de "Eat My Cake Now" (France)

119 comments:

  1. Delicious. I'd love one right now Rosa.

    ReplyDelete
  2. Rosa, your photographs of the tian are gorgeous! And is that your Turkish plate I see? Beautiful! I still have 4 hours to wait to post mine:(

    ReplyDelete
  3. MARY: Thanks! Yes, that is the plate (turquoise) my friend brought back from Turkey :-D...

    ReplyDelete
  4. il est trop trop beau ton tian, Rosa ! c'était simple à faire mais c'était extra bon :)

    ReplyDelete
  5. That is just gorgeous Rosa. Your orange segments are perfect and very neat. Love that Turkish blue plate. Very exotic color and design.

    ReplyDelete
  6. Wow Rosa that looks amazing! Citrus desserts are my favorite!

    ReplyDelete
  7. Idneed a gorgeous tian Rosa, and I love your special touch. Just beautiful!

    ReplyDelete
  8. C'est très joli comme présentation:)

    ReplyDelete
  9. Very pretty! I would really like to make these this weekend!

    ReplyDelete
  10. Everything about this post is so beautiful - the tian, the photos, the quote. Your orange tian is perfect. :)

    ReplyDelete
  11. Two days?!?! Although, I bet you burned off a lot of calories making this. So, of course, that means you can enjoy seconds without any guilt. ;)

    ReplyDelete
  12. Rosa, what an amazing amount of work. I love your patience and perfection...not sure if I have much of either! The Mahlep spice you included sounds very interesting. I always learn new things from you. Beautiful post!

    ReplyDelete
  13. Lovely job Rosa. I especially like the Wendy Cope poem.

    ReplyDelete
  14. Looks very very very beautiful..yummy.

    ReplyDelete
  15. Very sunny indeed... happy spring!

    ReplyDelete
  16. wow, in so veredelter Form kann man Orangen auch essen.

    ReplyDelete
  17. Your tian looks perfect! Wonderful job, Rosa.

    ReplyDelete
  18. I love desserts with fruits, specially when have the character of a tart.

    And this will make it for sure!

    ReplyDelete
  19. how beautiful I love the color...great job!!

    sweetlife

    ReplyDelete
  20. Magnifique présentation !
    Bises et bon WE

    ReplyDelete
  21. What a lovely DB challenge and perfectly seasonal - I really need to try to make jams and marmalades...this tian looks absolutely scrumptious and I love your plating as well!

    ReplyDelete
  22. So pretty with a lovely post too...fantastically delicious weekend to ya Rosa!!!

    ReplyDelete
  23. I really loved this challenge and this dessert. It was so light and fresh and I love oranges. I agree with you about getting the right oranges - I wanted oranges that were more bitter for the marmalade but couldn't find them. It was delicious anyway. Beautiful as ever, Rosa!

    ReplyDelete
  24. salut rosa
    trop classe ton dessert !!
    et ta musique je l'adore ! Pierre

    ReplyDelete
  25. Waw,...Rosa!! A georgous & fabulous dessert!! Stunning!!!

    Excellent & vibrant pictures too!

    Waw!! I am allways amazed by your culinary skills!

    ReplyDelete
  26. Your Tian looks just perfect. Well done!

    ReplyDelete
  27. Gorgeous dessert and equally gorgeous photographs. I especially love that one that looks almost like a graphic design - very high contrast. really creative.

    ReplyDelete
  28. Lovely pictures of the orange tian, and the poem is very cute :)

    ReplyDelete
  29. Trop,trop beau!!

    Bonne journée ma belle Rosa;)

    ~nancy xx

    ReplyDelete
  30. et dire que c'est Patrick qui va avoir l'honneur, le plaisir, la chance de pouvoir manger "ca" !! :) et bien.... tant mieux pour lui !
    A +++
    Corinne

    ReplyDelete
  31. I've never heard of orange tian, Rosa. I'm glad you made me discover it because it looks delicious. I love the dramatic effect you added to your pictures.

    ReplyDelete
  32. This is so beautiful, Rosa! This is the first I've ever heard of this dessert and I am intrigued...it looks delicious!

    ReplyDelete
  33. Gorgeously done! Anything Orange always makes me happy :D

    ReplyDelete
  34. I've too have learned something new today. I have never heard of this dessert before.

    Your patience and tenacity glow in the presentation. It looks simply heavenly.

    Thank you so much for sharing..

    ReplyDelete
  35. The orange looks so fresh and tangy you can almost taste it! Beautiful presentation. Love the pink plate in the final photo too.

    ReplyDelete
  36. looks very pretty rosa, i wouldnt dare to do this one,really worth your efforts...but looks so very yum and very very tempting and so attractive

    ReplyDelete
  37. Love the picture with quote, what a lovely tian :)

    ReplyDelete
  38. Absolutely beauty Rosa and your pictures georgeous!!
    cheers

    gloria

    ReplyDelete
  39. That orange tian looks so good I want it for breakfast lunch and dinner!
    I used to go a Alain Ducasse pastry shop and café in Beirut (they closed since) and just order pastries!
    Love his inspiration and you translated it very well.

    ReplyDelete
  40. So sunny and summery! The perfect treat for warm weather!

    ReplyDelete
  41. Rosa no doubt your presentation is so cute and I'm astonished...just running into my kitchen and go ahead with this dessert!!!
    this is what I want from a preparation....

    ReplyDelete
  42. Gorgeous photos and Tian. Perhaps I should do it when I find the time.The blood oranges would have been awesome too.

    ReplyDelete
  43. Wow...looks fantastic!! colourful and tempting..

    ReplyDelete
  44. Wow, can you send me one through the virtual portal?

    ReplyDelete
  45. La photo donne terriblement envie Rosa. J'adore les agrumes.
    Bonne soirée

    ReplyDelete
  46. Rosa you are a master of inspiration for me !!! Bellissimo !!

    ReplyDelete
  47. Looks fantastic, Rosa! I too love how balanced this dessert was :)

    ReplyDelete
  48. Rosa,

    orange tian looks perfect and beautiful.

    ReplyDelete
  49. Rosa, you drive me crazy with your fantastic pictures!
    Great Tian, one of the best!

    ReplyDelete
  50. Looks fantastic Rosa and you described this dessert perfectly... it is definitely "Exquisite" and "so fresh"!!
    As always great job!!!

    ReplyDelete
  51. love your (new?) layout/style.

    ReplyDelete
  52. I am gobsmacked.
    Awesome and delicious work.
    Beautiful photos x

    ReplyDelete
  53. Super job, Rosa! It looks absolutely perfect . . . Interesting use of mahlep, wow!

    ReplyDelete
  54. Great job Rosa. Your tian looks gorgeous.

    ReplyDelete
  55. Great job! Gorgeous tian & perfect photos as usual :)

    ReplyDelete
  56. delightful, refined, and refreshing indeed! some things just aren't worth the time and effort, but i can tell that this would be!

    ReplyDelete
  57. Looks just fantastic Rosa!! Great Job!

    ReplyDelete
  58. OMG it's sooooooooooooooooooo beautiful ! o_O
    Rosa you are very gifted :)
    Nice challenge, very waouw tian, Yummy yummy !

    Bravooooooooooooooo ♥

    ReplyDelete
  59. Your desserts are always absolutely gorgeous! They look impeccable and this orange tian is no exception! It looks so fresh and light with that lovely orange flavor.

    ReplyDelete
  60. This dessert looks so yum and gorgeous! I can't help coming back to give a couple of more looks and drools over!

    ReplyDelete
  61. Beautiful job Rosa! I love the pictures, and it looks so pretty and well executed.

    ReplyDelete
  62. Lovely photos! The colors that you used are so beautiful, especially the photo with the blue plate. Your tian looks so juicy and flavorful!

    ReplyDelete
  63. You did such a wonderful job, Rosa! It's a happy dessert, isn't it? Looks like spring and yours turned out exactly the way I would want mine to look!

    ReplyDelete
  64. Your tian looks so beautiful, Rosa! Lovely job! I wish I had been able to make this one. I got as far as the marmalade and ran out of time.

    ReplyDelete
  65. Wonderfull your tians, Rosa! :-D
    I'm curious to try Mahlep seeds, I don't know them!
    Kisses
    Ago :-D

    ReplyDelete
  66. as usual everything looks delicious!

    paz

    ReplyDelete
  67. ...impossibile resistere difronte ad un Doucasse e poi tu sei bravissima ^^

    ReplyDelete
  68. Beautiful job Rosa, gonna have to get me some Mahlep seeds. Cheers <3

    ReplyDelete
  69. Looks delicious! Your photographs are beautiful.

    ReplyDelete
  70. Love your photo's very clever!..and your Tian look great!

    ReplyDelete
  71. amazing composition! great job!

    ReplyDelete
  72. I love the contrast of the orange on the blue plate. Very beautiful. It was very light and Springish.

    ReplyDelete
  73. Your tians look absolutely stunning! I love the addition of the nuts on top.

    ReplyDelete
  74. Lovely pics Rosa. Oh i love that blue plate ... Tian looks so perfect !!.

    ReplyDelete
  75. Rosa,

    This is orangy goodness! So delightful and everything sounds refeshing!

    ReplyDelete
  76. Sunny aptly describes this creation. Your photographs are awesome.

    ReplyDelete
  77. Absolutely beautiful orange tian and photographs. I especially like the tian on the blue plate, looks like the sun on the blue sky.

    ReplyDelete
  78. rosa as always you come out with flying colors in these challenges! this looks simply awesome! well done!

    ReplyDelete
  79. Great job...and you photos are fantastic!

    ReplyDelete
  80. Great photos Rosa - Your tian looks lovely.

    ReplyDelete
  81. Stunning pictures, Rosa! Deep in love with that photo with the outstanding tian sitting on a rich-in-pattern blue plate. I want to frame it :-)

    Sawadee from Bangkok,
    Kris

    ReplyDelete
  82. Ooh! You have a new header since I was here last. :)
    All your Tian pictures look so very good, Rosa.

    ReplyDelete
  83. What a fresh and delicious dessert! I was so sad to miss out on this because I was ill on the day I'd planned to make it (last minute preparations as always). The pictures are absolutely stunning and I especially love the one with the Turkish plate.

    ReplyDelete
  84. Excellent preparation and posh presentation, may I have two?

    ReplyDelete
  85. Quelle merveille ton dessert!
    Une vraie beauté et un délice en bouche j'imagine!
    Bravo!

    ReplyDelete
  86. Stunning pictures. Well done Rosa!

    ReplyDelete
  87. your tian look great!
    and i love your pictures

    ReplyDelete
  88. That looks like a sunshine to me! Delicious idea.

    ReplyDelete
  89. This looks like a hard one! But it also looks refreshing for the summer. Great photos.

    ReplyDelete
  90. Wow, your orange tian is beautiful! You always seem to pull together something amazing.

    ReplyDelete
  91. Beautiful rendition! I'm so glad you liked my challenge, I'm loving all the pictures!

    ReplyDelete
  92. Magnifique ce dessert, je craque littéralement... Bises

    ReplyDelete
  93. very impressive and gorgeous looking Tian... You did a great job in this challenge my friend.

    ReplyDelete
  94. Your tian looks gorgeous. You did a wonderful job!

    ReplyDelete
  95. This is a lovely spring dessert! Nice use of Mahlab, and the turquoise plate is stunning.

    ReplyDelete
  96. Délicieusement frais cette recette de tian à l'orange ! Superbe !

    ReplyDelete
  97. Looks perfect for spring! Can't wait to try it!

    ReplyDelete
  98. The results look worth all the hard work and effort you put into it, not to mention the risk to health and happiness with the hot bubbling sugar. I've had a few too many close encounters there not to be wary.

    I'm a big fan for deserts that are not too sweet, and this one sounds to be perfect. Thanks so much for sharing your experiences.

    ReplyDelete
  99. truly refreshing, good selection!

    ReplyDelete
  100. Il est plus que magnifique ton tian Rosa et ta est absolument présentation parfaite! J'adore ton assiette bleue:)

    ReplyDelete
  101. Truly amazing dessert. The presentation is beautiful!

    ReplyDelete
  102. Looks just perfect! Love the addition of mahlep.

    ReplyDelete
  103. Your tians look absolutely perfect.

    ReplyDelete
  104. Rosa..5 star tian! It looks like it's on the cover of a magazine, and it should be!!

    ReplyDelete
  105. A pretty pretty welcome to spring. Love desserts with fruits and the orange sounds and looks so sunny.

    ReplyDelete
  106. gorgeous. I love each and evry single one of the pictures.

    awesome

    ReplyDelete
  107. What a beautiful and delicate dessert! I love all things citrus so this tian just looks divine. A gorgeous DB result : )

    ReplyDelete
  108. Absolutely beauty Rosa and your pictures georgeous!!
    cheers

    ReplyDelete