Wednesday, March 31, 2010

March 2010 Daring Bakers ~Orange Tian!!

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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.


Yeah, yeah. I am so late with this. But since I missed last months Tiramisu I just couldn’t pass this one up. So I had a little break in my schedule and decided to do this 3 part dessert. It was worth it.


The recipe calls for oranges. I used Strawberries. My reasoning is because strawberries were on special and oranges were not. Good enough reason for me. What I like about Daring Bakers is that you can adapt your recipes some. You shouldn’t go too far from what the host picked…but if you are vegan you can adjust the recipe to suit. If your ingredients are out of your budget…then you can use food ingredients in your budget. Almost…if they work. I do however, try to get what I can as close to what the recipe calls for.


There were two changes to this recipe. One of which I just explained. The other is the use of gelatin. No gelatin is not out of my budget…but it is out of my cooking and baking because of my live in pescatarian, Hubby. Gelatin contains pork and if I want Hubby to be my guinea pig fish, I need to cook or bake with Kosher ingredients. I heart my guinea fish so I don’t want to give him anything that he is against eating.


The gelatin factory was a dilemma for me. I was so sure my tian wasn’t going to stand up with out the gelatin in the whipping cream. Some used agar agar, some just didn’t use anything at all. I didn’t want to chane not using anything to stabilize the whipping cream…I didn’t want a slooshy center! With some research I found that powdered sugar has some cornstarch in it and the recipe calls for powdered sugar. Was it enough though? I decided I could add more sugar…but I didn’t want to alter the taste of the recipe that severely. So I opted to add tablespoon of cornstarch. VOILA!! It worked… My whipped cream held up beautifully!


Oh, guess what? I made my own marmalade (well the recipe tells us to)…how awesome is that!!!??!! I am truly going to do this more often. It is so easy. The strawberry marmalade was delicious too!! I was stunned.. (patting myself on the back.)


The only thing I would change about this recipe is the caramel sauce. I wasn’t a big fan of the consistency or the flavor. I would probably go with an original caramel sauce instead.


So, thanks Jennifer from www.chocolateshavings.ca, thanks for this awesome summer cook dessert. I will put in on my to do again list…next time …I will try oranges…maybe blueberries, kiwi and whatever else I can get away with!


Here’s the recipe as written by Jennifer and amended slightly.


Pate Sablee: (this is the cookie under the dessert)


2 medium-sized egg yolks at room temperature


6 tbsp and 1 tsp sugar


1/2 tsp vanilla extract


1/4 cup and 2 tbsp unsalted butter, cold and cubed


1/3 tsp salt


1 1/2 and 2 tbsp cup all purpose flour


1 tsp baking powder


Directions:


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.


Marmalade:


1/4 cup and 3 tbsp freshly pressed orange juice ( i used bottled brand)


1 large orange ( I used strawberries and estimated the size)


cold water to cook the oranges


5 grams of pectin


sugar to equal the weight of the amount of cooked oranges (uncooked strawberries in my case).


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).


*I didn’t have too cook the strawberries but I followed the directions on the box of pectin that I purchased.)


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.


Orange Segments:


For this step you will need 8 oranges. ( I used strawberries and estimated)


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.


Caramel:


1 cup sugar


1 1/2 plus 2 tbsp orange juice ( I did use orange juice…next time I will use a lot less, I found my sauce to be too watery for my liking)


Directions: 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


Whipped Cream:


1 cup heavy whipping cream


3 tbsp hot water (I omitted)


1 tsp Gelatin ( I omitted and substituted 1 tbsp cornstarch which was added to whipping cream after it started to form peaks)


1 tbsp confectioner’s sugar


1 tbsp orange marmalade(I used strawberry as noted in recipe above)


Directions:


In a small bowl, add the gelatin and hot water, stirring well until the gelatin dissolves. Let the gelatin 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 gelatin slowly while beating continuously.(I added the cornstarch here instead of gelatin mixture)


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:


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.


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 you do this pretty as this will be the top of the dessert.


Next 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 Pate cookie.


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.


Place the desserts to set in the freezer to set for 10 minutes. (I left mine in there waaaay longer)


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.

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