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.
Jennifer– you picked the perfect month for your Orange Tian challenge. Last weekend, we went to Queens where we often buy our fresh produce. We came across four naval oranges for $1 (which, if you don’t know, is decent price). My mother, being a bit skeptical, bought three bags. When my grandmother cut into one for a taste test, the juice squirted out in all directions and the result was a very sweet and succulent orange. Luckily, we were only a 10 minute walk from the fruit stand so when the guy saw us coming back for more, he offered us a crate, 56 oranges in all, for $12! By the time I finished storing them, my fridge looked like one giant blob of orange.
Usually, I feel bad baking with fruit because they’ve become so expensive and you’re essentially destroying all of its nutrients. But with so many oranges, I was guiltless in wringing out an orange for some fresh juice, segmenting another for the topping, and slicing one last one for the marmalade. And since I didn’t use all the wonderful marmalade in the challenge, I have a tiny jar to use when I’m in a hurry for breakfast. Too bad the challenge only used up three oranges because now I’m forced to consume an inhumane amount every day (like five). My coworker joked that my cubicle is turning into a produce market…
This, surprisingly, is thus far my favorite challenge. I haven’t done many, but I’ve made cheesecake, flourless chocolate cake, and even tiramisu just to list a few. The tian actually turned out the way I envisioned (which never happens, sadly) and tasted equally as delicious as it looked. I first read this challenge with an, “Oh man, really?!” I put it off till the very end, even rushing to complete the whole challenge, pictures and all, for those few precious hours I had free to myself after my 10-11 hour workday. The result is complete exhaustion from a combination of my starting a Flickr 365, training for the half-marathon, and creating these orange and strawberry tians.
So without further ado, here’s the recipe. And you should definitely try this one!
Daring Bakers: Orange Tian (or Strawberry)
Alain Ducasse‘s Cooking School in Paris, France
– 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
• 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 without 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
For the 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
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 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.
Photo du jour: “More like hot & brewed & neglected”