Baby Orange Tian for a Daring Bakers March 2010 Challenge


orange tian

I thought I’d never get this post up! I’ve barely finished taking the pictures of this today and writing this post just now. This month has been very busy. I was thinking of opting out but this challenge looked like a dessert I would enjoy, so I gave it a go.What also attracted me into it is the homemade orange marmalade which was part of the challenge. I rarely make desserts with orange. Orange is something I just buy as juice cartons. Of the citrus family, I most of the time buy lemons, grapefruits, satsumas and clementines. So it was a nice change to have some real oranges at home after a long time!

The Daring Kitchen

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.

THE DARING BAKERS MARCH 2010 CHALLENGE: ORANGE TIAN

The homemade marmalade called for pectin which I couldn’t find. There are some jam sugar in the supermarkets here but I didn’t bother with that. I’ve made jams before with just the fruit and sugar and I really love it this way. I don’t particularly like the jelly consistency of store bought jams and this is the reason I would make jam at home. I sometimes put a little agar flakes but this time I did not have any at home. I just used soft dark brown sugar and that was the only other ingredient apart from the oranges. More of a compote than marmalade maybe, but very nice!

The recipe suggested to slice the oranges with the peel, then blanch 3 times in water, pouring off the water each time, to get rid of the bitterness.
I, however, blanched the oranges whole, without peeling, 3 times, pouring the water off each time after 5 – 6 minutes of boiling. I found that the oranges retained more of their flavour in this way. And no bitterness at all, which I liked!

orange marmelade

The dessert is made of different layers: a pate sablee with orange marmalade, a flavoured whipped cream topped with fresh orange segments and served with a caramel and orange sauce. It is built upside down and then unmolded so that the bottom layer (the orange segments) becomes the top layer.

My version of the tian is a bitesize baby orange tian. I made them in empty tealight holders. I usually like to keep my tealight holders for some reason after the candles melted away. I sometimes use them as cookie cutters.

orange tian

I used a pate sablee recipe that did not contain any egg. I don’t think pate sablee really needs any eggs. Well, anyway, I can’t remember where I got the recipe from but the proportions of
flour : icing sugar : ground almond : (cold) vegan butter is
2:2:1:1.
Also a pinch of salt.

As I did not use any ground almonds, I increased the butter by a little.

As for the whipped cream, I made thick custard instead using custard powder, soy milk and sugar.

This dessert was really nice and I liked the simple combination of pate sablee, custard, marmalade, caramel and oranges into something really yummy! It was very refreshing!

The marmalade I will definitely make again!

orange tian

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25 Comments

  • Debra
    March 28, 2010 at 2:09 am

    Looks amazing!
    Debra @ Vegan Family Style
    PS There is a giveaway on my blog- ends in a few days.. check it out!

  • Woobie is Vegan
    March 28, 2010 at 3:07 am

    very unique! I’m a HUGE orange fan and this is very interesting and tasty. Thanks for posting!! I love hearing about non cookie/cake dessert recipes. :)

  • Rose
    March 28, 2010 at 3:52 am

    Those just look so beautiful, elegant, and professional…well done…I’m glad you didn’t opt out of the challenge…I love orange marmalade.

  • chef_d
    March 28, 2010 at 5:49 am

    Your baby tians look really pretty! Im sure they tasted great with the custard in the middle :)

  • Baking Addict
    March 28, 2010 at 6:55 am

    Love your bite sized version. What a genius idea using empty tealight holders. Will make sure to keep a few next time.

  • Meena
    March 28, 2010 at 8:48 am

    What a beeeautiful dessert and awesome presentation…very elegant…

  • VeganLisa
    March 28, 2010 at 10:54 am

    I did a mini raw vegan version but I never would have thought to use tea lights for a bite-sized tian. I can wait to use this trick in the future. Fantastic!

  • Debo
    March 28, 2010 at 7:59 pm

    I love the tiny ones! They make me want to eat them all at once… nom nom nom

    Congratulations!

  • Amy Lucille
    March 28, 2010 at 8:42 pm

    Love your itsy bitsy tian’s great job!

  • Sinful Southern Sweets
    March 28, 2010 at 11:00 pm

    Ahh, I love the idea of using the tealight holders. What a great idea!! Your tians are lovely!!

  • outoftheoven
    March 28, 2010 at 11:57 pm

    I love the bite sized tians! They look so amazing, really well done!

  • Millie
    March 29, 2010 at 12:13 am

    Thank you Lovlie Butterfly for stopping by…hope to see you more often. I love your pictures….Beautifully done.

    http://nuestracena-vegancuisine.blogspot.com

  • Suzler
    March 29, 2010 at 12:39 am

    So cute! I love that you used tealight holders. I wanted to do mini tians too, but I couldn’t think of a mold to use. Doh, I have stacks of tealights in the cupboard.

    They look gorgeous. :)

  • Stella
    March 29, 2010 at 2:02 am

    Hey VeganLovlie, I just found your blog through Preety, but it looks familiar. Maybe I’ve been here before?? Anyway, your Orange Tian looks great! I love that it’s vegan…

  • Mary
    March 29, 2010 at 2:23 am

    Very cute tians! Great idea with the tealight holders, and I’m glad you found time to do the challenge!

  • shellyfish
    March 29, 2010 at 12:26 pm

    I love those minis, just beautiful. And your pictures are so lovely! Bravo!

  • Mihl
    March 29, 2010 at 5:46 pm

    I never heard about tian before. It sounds and looks like the perfect dessert though! Must remember next time we have guests over.

  • The Betz Family
    March 30, 2010 at 3:02 am

    Those bite sized versions are so cute! They could be dangerous though because you might think you’re not eating as many as you really are. :)

  • Ann
    March 30, 2010 at 2:33 pm

    Wow, it looks so perfect and love the picture too, totally tempting.

  • TREAT AND TRICK
    March 30, 2010 at 4:59 pm

    Hi…this is really beautiful and your presentation is fabulous, what more could I say…

  • s
    March 31, 2010 at 5:29 pm

    looks real good…missed this months challenge…urs is just PERFECT!

  • Jeni Treehugger
    April 1, 2010 at 6:01 pm

    These look amazing butterfly!
    I just drooled over my keyboard.
    :)

  • Lisa Michelle
    April 2, 2010 at 1:34 pm

    LOVE your miniature tians..bite sized is a perfect idea for this dessert. They look beautiful, especially with that gorgeous caramel drizzled so beautifully. Now I need to enter your giveaway. I’m dying to dive into and learn more about vegan cooking :)

  • Maaya
    April 12, 2010 at 6:01 am

    this look so good the photo is great and the combinations with the orange flavour is real refreshing
    thanks!

  • Kitchen Butterfly
    April 28, 2010 at 5:43 pm

    They look stunning -perfect mouthfuls. I’m about to conquer a tian so I’m reading all the DB recipes!

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