Saturday, March 27, 2010

March DB Challenge: Orange Tian Gone Healthy

I'm Back!!!
After a long hiatus away from the blog world and I am happy to announce that I have returned. The last 2 months have been a whirlwind of adventure.
I had the privilege of being taken on as a volunteer for the 2010 Vancouver Olympic Winter Games. This would explain my missing the last 2 challenges :(
I was based in Whistler, BC for nearly a month with the great responsibility of MASSAGING athletes...mmmm hot bodies....ahem.. back to the blog post.

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.

I fancy myself a pretty knowledgeable person on the realm of desserts, but I can honestly say I have not heard of a Tian with orange.Unfortunately, this challenge has popped up just at the beginning of my family's new healthy eating regime. When I read the ingredients I was worried I wouldn't be able to think of a healthy alternative. Never fear though, I did it, I think.

I followed the process for the pate sablee...let's not mess with the perfection of pastry shall we?
As for the marmalade, I used a low sugar peach/citrus and vanilla bean jam that I had made in the summer. The recipe is honestly peaches, orange rind boiled with sugar (only enough to make it sweet).The peaches I used were perfectly ripe so I think I ended up using only about 1 - 2 cups of sugar as opposed to the usual jam recipes of 5 - 6 cups of sugar. The vanilla bean is scrapped and added last then heated for 5 more minutes.

In place of the whipped cream I made yogurt cheese instead and sweetened it with honey, orange juice, orange rind and lime juice.

The fruit I used was kiwis because they had yellow and green at the store which I love!


For the Pate Sablee:


2 medium-sized egg yolks, at room temperature
granulated sugar - 6 tbsp + 1 tsp
vanilla extract - ½ tsp
Unsalted butter, cold, cubed - ¼ cup + 3 tbsp
Salt - 1/3 tsp
AP flour - 1.5 cup + 2 tbsp
baking powder - 1 tsp


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 homogeneous 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:

Freshly pressed orange juice - ¼ cup + 3 tbsp
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.

This is also called supreme - ing an orange.

For the Caramel:

granulated sugar - 1 cup
orange juice - 1.5 cups + 2 tbsp

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:

heavy whipping cream 1 cup
3 tbsp of hot water
1 tsp gelatine
1 tbspof confectioner's sugar
orange marmalade (see recipe above) 1 tbsp

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.

Yogurt Cheese:

1 large container of 3% yogurt

Put the yogurt into the cheesecloth and tie a knot or wrap around a chopstick and hang in the fridge or off your cupboards for 24 hrs int he fridge or 10 - 12 hrs at room temp. A LOT of water will come out.

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.