The 2010 March Daring Barker’s challenge was hosted by Jennifer at 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.
It was a little daunting when I first read the name of the challenge and then saw the recipes. There was a marmalade, stabilised cream, patee sable and caramel (not to mention the segmented oranges). In fact though, once I got started it was fine. This recipe was not a quick challenge with the oranges and marmalade made the day before.
This recipe was a first for me in everything. I had never made marmalade, nor pate sablee (I used the Michel Roux recipe for this), the caramel was a different recipe (with orange juice added to it) and in fact I had never segmented an orange before! But it was fun.
The beginning of Pate Sablee – this made a beautiful pastry of which I have lots left to use for another recipe.
The tian is made upside down, when you turn it out, the oranges are at the top.
So, first went in the oranges…
…then the stabilised cream which had gelatine and a tablespoon of the marmalade added to it…
…and then finally the cooked dough which was spread (on the side touching the cream with marmalade)
And this is the result with the caramel sauce.
We all loved it, and ate it before our dinner. Now I can’t wait for next month’s challenge!