Daring Bakers: Orange Tian
28 Mar
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.
My first Daring Bakers challenge in over a year was a lesson in time management.
I’ve been working and going to school seven days a week since the beginning of the year, and it really seems to make the time fly by. I had every intention of getting this challenge done with plenty of time to spare, but the post date really sneaked up on me. I ended up having to do each of the components in tiny increments whenever I had the chance between classes and other obligations throughout the end of this last week.
This Orange Tian is made up of a pate sablee crust, homemade orange marmalade, stabilized whipped cream, segmented oranges, and an orange-caramel sauce. I substituted agar for gelatin in the whipped cream recipe, making the recipe vegetarian.
I forgot to adjust for the larger size of my desserts – which were made in small springform pans, rather than the biscuit-cutters the original recipe called for – and wound up taking them out of the freezer a bit to soon the first time. They unmolded into a goopy mess, but I was able to salvage most of the components, adding some of the leftover whipped cream and orange segments, and made them again. Ta-da!
