The Daring Baker Challenge this month is to make tian, which is a dessert. Tian is a layered dish usually made with simple ingredients. Tian includes base, fudge, whipped cream and toppings, you can read more from here. Jenifer from chocolateshavings is hosting this month challenge. Mandatory steps in the challenge include, a Pate sable, homemade marmalade and stabilized whipped cream. I like orange so I tried with orange and the recipe by Jenifer is with orange too.
My initial attempt was to make orange marmalade. After reading a lot of recipes I started making it; however I was so careful with my steps, that marmalade became hard. This was quite disappointing as I had spent a lot of time and efforts to make this. My hubby’s advice was to throw away the whole dish and to start afresh after reanalyzing every step. I realized that I could two things differently; the first was to reduce the amount of water that was used. The second was to cook for a lesser time on a lower heat. The next day I tried again, with my changes and my marmalade came out really good, pretty and tasty.
The Pâte Sablée is rich and crumbly French fruit tart pastry, (Sablé is the French word for sandy), and you can read more at this site. For my pate sablee I added some ground almond and reduced the amount of sugar to make it slightly healthier. They taste great; even we had some left over pate sable for our tea.I followed the recipe to make stabilized whipped cream.
The next task for me was to make the orange segments; I hadn’t done any segments of orange until this month and most of the time I ended up cutting into the orange along with peel. Finally after watching you tube video’s I have somehow managed to make my orange segments. You can see the result.
I made only two serving of orange tian. I used ramekin for my tian as I don’t have a large size cookie cutter. I enjoyed making orange tian, and sure I am going make again.
What you need
For the Pate Sablee:
Powdered sugar: ¼ cup
Cold Unsalted Butter:1/4 cup
Vanilla extract: ¼ teaspoon
Ground Almond: ¼ cup
Baking powder: ¼ teaspoon
Salt : 1/8 teaspoon
How I made
Blanched almond in hot water for 5 minutes and removed the skin and dried using a paper towel. Toast the almond for another 5 minutes in medium flame. Once they are cooled ground into powder.
Put the flour, almond powder, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl beat egg with powder sugar and add vanilla extract to this mixture and combine everything. Add this mixture to dry ingredients and combine until they form dough. Knead again to form uniform dough. 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 refrigerator. I kept my dough for about 3 hours, however 30 minute is enough.
Preheat your oven to 350 degree Celsius.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle. Using a cookie cutter, cut out circles of dough and place on a parchment lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.
For the Marmalade:
Freshly pressed orange juice: ½ cup( 2 oranges)
Orange peel : ¼ cup( 2 oranges)
Orange segments: 2 orange to make segments
Sugar: ½ cup
Pectin: 1 tablespoon
Cold water to cook orange
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. I added orange peel during the second blanch and did a blanch for third time. 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 took about 15 minutes.
Transfer to a clean bottle and put in the refrigerator.
For the Orange Segments:
Orange: 2 no
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.
For the Caramel:
Granulated sugar 1/5 cup
Orange juice 1/3 cups
Water: 1 tablespoon
Heat the sugar and 1 tablespoon of water in a sauce pot on medium heat.
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 tian.
[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!]
For the stabilized whipped cream
Heavy cream: 1/2 cup
Orange marmalade: 1 tablespoon
Gelatin: ½ tablespoon
Hot water: ¼ cup
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. 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 (discarding the water) and 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.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]
Assembling the Dessert:
Butter and line two ramekins with parchment paper.
Drain the orange segments on a kitchen towel. Arrange the orange segments at the bottom of each ramekin. 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. It should be arrange 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 ramekin, add a couple spoonfuls of whipped cream and gently spread it so that it fills an even layer. Leave about 1/4 inch at the top so there is room for pate sablee.
Using a butter knife or small spoon, spread a small even layer of orange marmalade on each pate sablee.
Carefully place a pate sablee 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.
– Pate Sablee: 20 minutes to make, 3 hours to set. 15 minutes to roll out, 20 minutes to bake
– Marmalade: 20 minutes to make, 30 minutes to blanch
– 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
Yield: 2 serving
Will you make it again: Yes I will.