Daring Baker's Challenge - Orange Tian

To be completely honest, I had never heard of a tian before this challenge. That, I suppose, is the beauty of the challenges hosted by The Daring Kitchen. This is my second month participating, but the first challenge I’m actually posting about. The previous month’s challenge was Tiramisu, which somehow eluded me—whether I avoided it or simply ran out of time is open to interpretation.

These challenges are undeniably complicated. While I’m glad I completed this one, I’m not entirely sure I would make it again, at least not following the same elaborate process. Don’t get me wrong—the tian was delicious. But my immediate reaction after tasting it was that the same orange creamsicle-style flavor could probably be achieved with a recipe that takes half the time.

The March 2010 Daring Bakers’ Challenge was hosted by Jennifer of Chocolate Shavings, who chose Orange Tian, a dessert adapted from a recipe by Alain Ducasse’s Cooking School in Paris.

Challenge Requirements and Variations

The following variations were allowed:

• The dessert could be served family-style instead of individual portions (this is how I made it).
• You could use your favorite pâte sablée recipe, as long as it was a pâte sablée.
• Additional flavoring could be added to the whipped cream.
• Different citrus fruits (grapefruit, blood orange, lemon) could be used at any step.

However, the following components were mandatory:

• Tart dough
• Whipped cream
• Caramel sauce
• Citrus segments
• Marmalade

I made everything on the same day, which definitely didn’t help. By the time I assembled the tian and put it in the freezer, it was close to midnight. I would strongly recommend making the marmalade, caramel sauce, and pâte sablée a day ahead, preparing the whipped cream the next day, then assembling the dessert and freezing it overnight. The following day, let it thaw in the refrigerator, and bring it to room temperature about two hours before serving.

In my case, the tian stayed in the fridge a bit too long, and the base was still slightly frozen when I served it. When I tasted it the next day, it was perfect—but by then, I’d already made an impression (not the best one) on my thirty guests, who initially tried eating it with forks before resorting to using their fingers, like a scone topped with whipped cream.

On the positive side, I learned how to make marmalade successfully, and I survived my first official Daring Bakers’ Challenge. April DBC, here I come.

Pâte Sablée

Ingredients

• Egg yolks – 2 medium, room temperature
• Granulated sugar – 6 tbsp + 1 tsp (80 g)
• Vanilla extract – 1/2 tsp
• Unsalted butter – 1/4 cup + 3 tbsp (100 g), ice-cold and cubed
• Salt – 1/3 tsp
• All-purpose flour – 1 1/2 cups + 2 tbsp (200 g)
• Baking powder – 1 tsp

Method

1. Place the flour, baking powder, cubed butter, and salt into a food processor fitted with a steel blade.
2. In a separate bowl, whisk the egg yolks, sugar, and vanilla until pale.
3. Add the egg mixture to the food processor and pulse until the dough just comes together.
   • If the dough is too crumbly, add a few drops of water and process again.
4. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
7. Place on a parchment-lined baking sheet or inside a springform pan and bake for 20 minutes, or until the edges turn golden.

Marmalade

Ingredients

• Fresh orange juice – 1/4 cup + 3 tbsp (100 g)
• Orange – 1 large (for slices)
• Cold water – for blanching
• Pectin – 5 g
• Granulated sugar – equal in weight to cooked orange slices

Method

1. Finely slice the orange and place the slices in a pot filled with cold water.

2. Simmer for 10 minutes, drain, refill with cold water, and repeat.

3. Blanch the orange slices three times, changing the water each time to remove bitterness.

4. Drain and cool the slices, then finely mince them.

5. Weigh the slices and add an equal amount of sugar.

6. In a pot, combine minced orange, sugar, orange juice, and pectin.

7. Cook over medium heat until the mixture reaches a jam-like consistency, about 10–15 minutes.

8. Transfer to a bowl, cover, and refrigerate.

Orange Segments

• Oranges – 8

Segment the oranges over a bowl to catch the juice. Add the segments back into the collected juice.

Caramel

Ingredients

• Granulated sugar – 1 cup (200 g)
• Orange juice – 1 1/2 cups + 2 tbsp (400 g)

Method

1. Heat the sugar over medium heat until it begins to bubble and foam.

2. Slowly add the orange juice.

3. Once the mixture returns to a boil, remove from heat and pour half over the orange segments.

4. Reserve the remaining caramel. Reheat gently later until it thickens enough to coat the back of a spoon, then spoon over the finished dessert.

Safety note: Hot caramel is extremely dangerous. Keep a bowl of ice water nearby in case of burns.

Whipped Cream

Ingredients

• Heavy whipping cream – 1 cup (200 g)
• Hot water – 3 tbsp
• Vegetarian gelatin or agar – 1 tsp
• Confectioner’s sugar – 1 tbsp
• Orange marmalade – 1 tbsp

Method

1. Dissolve gelatin in hot water and allow it to cool.

2. Whip the cream in a chilled bowl until it begins to thicken.

3. Add confectioner’s sugar and continue whipping.

4. Slowly add the cooled gelatin while beating.

5. Whip to soft peaks and fold in the marmalade.

Assembling the Dessert

1. Line a tray with parchment or silicone. Place a springform pan on top.

2. Drain orange segments and arrange them snugly at the bottom of the pan.

3. Spread a layer of whipped cream over the oranges, leaving space for the dough.

4. Spread marmalade evenly over the baked dough.

5. Place the dough marmalade-side down over the cream and press gently.

6. Freeze for 10 minutes to overnight.

7. Unmold carefully, drizzle with caramel, and serve immediately.

Resources

• What is a Tian: http://www.wisegeek.com/what-is-a-tian.htm
• How to segment an orange: http://www.youtube.com/watch?v=ZG5mcEEBlcI
• About pectin: http://en.wikipedia.org/wiki/Pectin
• Pectin substitutes: http://www.gourmetsleuth.com/Dictionary/P/Pectin-6222.aspx