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.
Once again, this was not a dessert I had come across before, but had so much fun coming up with possible flavour combinations! For the uninitiated, here is Jennifer’s description of a Tian…
“The dessert is made of different layers: a pate sablée with orange marmalade, a flavoured whipped cream topped with fresh orange segments and served with a caramel and orange sauce.”
…which pretty much sums it up. The dessert is a beautifully light and refreshing with all its orangeyness, however the buttery pastry disc and whipped cream mean it’s an indulgent pud as well. I loved the tian, and would definitely make them for a smart dinner party. I didn’t make marmalade from scratch, as I still have loads left from when I made a batch earlier this year (you can see how I did it here).
The flavours I decided to go for were in a middle eastern vein: Blood orange, cardamom and rose. I served a trio of different confections, a mini blood orange tian, a cardamom tuile and a rosewater jelly. I absolutely love the flavour of cardamom and it’s a well known addition to sweet dishes. The crisp buttery biscuit really complemented the soft tian, and the light, cool jelly was really the icing on the cake! It was fun to experiment with rose water as well, not a flavouring I have used before.
Thank you Jennifer for a great challenge, and for bringing out my creative side!
Blood orange tian
For the Pate Sablée:
2 medium-sized egg yolks at room temperature
80 grams granulated sugar
½ teaspoon vanilla extract
100 grams ice cold, cubed unsalted butter
1/3 teaspoon salt
200 grams plain flour
1 teaspoon baking powder
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 Orange Segments:
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:
200 grams granulated sugar
400 grams orange juice
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.
For the Whipped Cream:
200 grams double cream
3 tablespoons of hot water
1 leaf Gelatine
1 tablespoon icing sugar
1 tablespoon orange marmalade
In a small bowl, add the gelatine to the 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.
adapted from Martha Stewart
1 large egg white
1/4 cup caster sugar
1/4 cup plain flour, sifted
Pinch of salt
4 teaspoons unsalted butter, melted
2 teaspoons double cream
powdered seeds from 4 cardamom pods
Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and cardamom, about 30 seconds.
Place a stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
Repeat process until all batter is used. Store leaves in an airtight container at room temperature up to 2 days.
Place 2 sheets of gelatine in 200ml water mixed with 50g sugar and 1tsp rosewater. Heat gently to dissolve gelatine. Pour into moulds and refrigerate to set.