Saturday, 27 March 2010
Daring Bakers March 2010 Orange Tian
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.
This is my third challenge and I feel as though I have got the hang of the concept. I have read enviously as other daring bakers amended recipes and thought up interesting flavour combinations as variations on the published recipes. Whilst I had some wild ideas and great ambitions for variations on this month's theme, I have a bad back at present which means I can only stand for a few minutes at a time. So instead of being an opportunity to get creative, simply the act of making this was the challenge this month!
I live gluten free I also adapted the pastry recipe to create a gluten free version. I based this recipe on a version that I found here and was delighted to discover, at the same time, another gluten free blog to read (thanks Natascha!) and another reason to brush up my French. To make my life a bit easier, I substituted the marmalade for the orange and cardamom marmalade that I made recently.
- Pate Sablee: 20 minutes to make, 30 minutes to rest, 15 minutes to roll out, 20 minutes to bake
- 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 gluten free pate sable - my recipe is here
For the Marmalade:
* 100g freshly pressed orange juice
* 1 large orange used to make orange slices
* cold water to cook the orange slices
* 5g pectin
* granulated sugar: use the same weight as the weight of orange slices once they are cooked
1. Finely slice the orange and place in a medium-sized pot filled with cold water.
2. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.
3. 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.
4. Once blanched 3 times, drain the slices and let them cool.
5. Once they are cool enough to handle, finely mince them (using a knife or a food processor).
6. Weigh the slices and use the same amount of granulated sugar.
7. In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin.
8. Cook until the mixture reaches a jam consistency (10-15 minutes).
9. Transfer to a bowl, cover with plastic wrap and put in the fridge.
For the Orange Segments:
* 8 oranges
1. Cut the oranges into segments over a shallow bowl and make sure to keep the juice.
2. Add the segments to the bowl with the juice.
For the Caramel:
* 200g granulated sugar
* 400g orange juice
1. Place the sugar in a pan on medium heat and begin heating it.
2. Once the sugar starts to bubble and foam, slowly add the orange juice.
3. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.
4. Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert.
5. 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!]
* 200g heavy whipping cream
* 3 tbsp hot water
* 1 tsp Gelatine
* 1.5tbsp orange marmalade (see recipe above)
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. Increase the speed to medium-high.
3. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly (discarding the water) and beating continuously.
4. 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.
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.
http://www.wisegeek.com/what-is-a-tian.htm (An article about the dessert known as tian.)
YouTube link on how to segment an orange: http://www.youtube.com/watch?v=ZG5mcEEBlcI
To learn more about Pectin: http://en.wikipedia.org/wiki/Pectin
What to substitute for Pectin: http://www.gourmetsleuth.com/Dictionary/P/Pectin-6222.aspx