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.
Could this be the most pictures I've published in one post? Yup. It just had so many steps and apparently I took pictures of every single one. So Here we go:
Blanching the orange slices
Chopped blanched oranges
Chopped oranges, sugar and pectin
Cookin' jam!
Making orange segments and soaking them in their juice and orange caramel sauce
Making caramel with added orange juice and making little sugar volcanoes, did it say 'add slowly'? Oops.
My little secret ingredient. Added it to the orange segment and the caramel sauce before serving.
Dry caramel. Dry caramel. Dry caramel. It took me two tries.
Cutting the Pate Sablee to fit the loaf pan. I cut it again right after baking while it's still soft to trim away the areas that spread during baking.
Spreading jam on the Pate Sablee
Placing it on top of the orange segments and cream, refrigerate for 20 minutes.
Carefully turn over and serve with caramel sauce!
The changes I've made where adding Grand Marnier to the finished caramel sauce and orange segments, adding one tea bag of lemon and mango tea to the Pate Sablee and making the Orange Tian in a loaf pan.
I must be honest and say that citrus desserts are not my favorite and was sure I wouldn't enjoy this, but... I did. I was pleasantly surprised by this light dessert and whoever tried it liked it quite a lot.
Thank you Jennifer for an interesting challenge to assemble, oh yeah and.... it was delicious!
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I love all your pictures! And your tian looks lovely. I'm sure the grand marnier made it more delicious!
ReplyDeleteThat looks like one full on dessert - I've never heard or seen it before. Good choice with the Grand Marnier :)
ReplyDeleteI love that you made this in a loaf pan so that it could be sliced. Nice add with the Grand Marnier! That is one thing that is orange flavored that I do enjoy.
ReplyDeleteLooks great - love the loaf pan idea and all the photos.
ReplyDeleteGrand Marnier is perfect! I love it on pancakes with double cream.
this looks refreshing. I dont usually like citrus dessert like you but as you said you liked this one. I d like to try it :)
ReplyDeleteMaking it in a loaf pan gave your finished dessert a really nice shape. And you can't go wrong with Grand Marnier--great addition!
ReplyDeleteThe same thing happened to me with the caramel! I had to try 3 times! Still not sure I have it right. Next time I will make this in a loaf pan. It's probably easier to do one big one than a bunch of small ones.
ReplyDeleteGrand Marnier? I love it already. This looks delish!
ReplyDeleteI love the addition of the Grand Marnier - your Tian really looks yum! Well done!
ReplyDeleteGreat pics, and great idea to add some Grand Marnier. Well done.
ReplyDeleteGreat photos! I like your loaf pan style and adding the tea to the pate sablee sounds yummy! Nice job!
ReplyDeletelooks great! nice job this month, i like the shape you chose.
ReplyDeleteVery nice! Smart idea to use the Grand Marnier. I think your tian is the first I've seen in a loaf pan--that was clever. You get so many more serving from a rectangular dessert.
ReplyDeleteThe loaf pan gave the Tian a nice shape. Looks so good.
ReplyDeleteYour tian looks beautiful and I love the idea of adding the Grand Marnier. I have some here at home and will add it to my caramel next time!! Wonderful job!
ReplyDeleteIt is beautiful to arrange the orange segments in a loaf pan. You did a good job with that. And your little secret Grand Marnier is the way to go for enhancing the flavor. Thanks for sharing!
ReplyDeleteSawadee from Bangkok,
Kris
You did a beautiful job!
ReplyDeleteWOW!!!
ReplyDeletehi
ReplyDeleteCould you please send me a full recipe of your orange tian? I'm taking a challenge like this in my hometown. I really love your tian, it's so beautiful!