{"id":449,"date":"2010-03-27T23:44:00","date_gmt":"2010-03-28T03:44:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=449"},"modified":"2019-04-07T15:15:02","modified_gmt":"2019-04-07T19:15:02","slug":"baby-orange-tian-for-daring-bakers","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/baby-orange-tian-for-daring-bakers\/","title":{"rendered":"Baby Orange Tian for a Daring Bakers March 2010 Challenge"},"content":{"rendered":"

\"orange <\/picture><\/a><\/p>\n

\n
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!<\/p>\n<\/div>\n

\"The <\/picture><\/a><\/p>\n<\/div>\n

The 2010 March Daring Baker\u2019s challenge was hosted by Jennifer of Chocolate Shavings<\/a>. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse\u2019s Cooking School in Paris.
\n
\nTHE DARING BAKERS MARCH 2010 CHALLENGE: ORANGE TIAN<\/b><\/p>\n

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!<\/p>\n

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.
\nI, 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!<\/p>\n

\"orange <\/picture><\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

\"orange <\/picture><\/a><\/p>\n

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
\nflour : icing sugar : ground almond : (cold) vegan butter is
\n2:2:1:1.
\nAlso a pinch of salt.<\/p>\n

As I did not use any ground almonds, I increased the butter by a little.<\/p>\n

As for the whipped cream, I made thick custard instead using custard powder, soy milk and sugar.<\/p>\n

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!<\/p>\n

The marmalade I will definitely make again!<\/p>\n

\"orange <\/picture><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n

Read More<\/a><\/p>","protected":false},"author":1,"featured_media":4217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[53,23,55],"tags":[52,468,469],"yoast_head":"\nBaby Orange Tian for a Daring Bakers March 2010 Challenge - Veganlovlie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/veganlovlie.com\/baby-orange-tian-for-daring-bakers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baby Orange Tian for a Daring Bakers March 2010 Challenge - Veganlovlie\" \/>\n<meta property=\"og:description\" content=\"I thought I’d never get this post up! 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