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. You can find the recipe here.
I’ve never heard of orange tian, so I was really looking forward to making it. But for some reason I procrastinated, and procrastinated, and procrastinated. I just couldn’t motivate myself to get started. But I’m a good girl, so I didn’t chicken out and made it eventually.
I stuck to the given recipe with some minor changes only. I made an orange tian with chocolate whipped cream, i.e. I heated up the cream and melted 3 1/2 oz of milk chocolate in it. That was very yummy! I didn’t use pectin for the orange marmalade, but made it with with agar-agar instead, and also used agar-agar to stabilize the whipped cream. And instead of white sugar, I used brown sugar for the caramel, this explains the dark color of the caramel.
Pâte sablée and orange segments
Chocolate whipped cream and caramel
Assembled orange tian
I made one individual portion and a family version which is still in the freezer. Therefor, I used a 9-inch springform, but I should have better used the 6-inch form because I didn’t have enough whipped cream, so the layer there is kind of thin. The hubby and I shared the individual portion so I’d be able to post about it on time – the only thing I can say is: YUM! If it weren’t so elaborate with the orange segments, I’d probably make this often. I will try with different – less elaborate – fruit, though. I picture a blueberry tian or a mixed berry tian!
Here’s a picture of my family version. We had guests today, so I served the freezer family version. For this one, I made the caramel with white sugar, thus it is much lighter.
Thanks, Jennifer, for a wonderful challenge.