I joined a group called the Daring Bakers and the Daring Cooks. Each month, they issue a new challenge with specific instructions. This was my first month and I am very glad that I joined. It is a marriage of my two favorite things, cooking and competition. While the recipe was not difficult necessarily, it did have a lot of steps. Well, let’s just say that caramel and I have a long history. It always takes me at least two times to get it right.
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 Ducasses Cooking School in Paris. The dessert is made of different layers: a pate sablee with orange marmalade, a flavored whipped cream topped with fresh orange segments and served with a caramel and orange sauce.
I will not bore you will all of the details, but I did decide to make a deconstructed version of this dessert. I made pate sable, homemade marmalade, orange scented caramel, segmented oranges, and a whipped cream.
This dessert is where oranges want to go when they die. It is orange heaven. After working on this dessert for so long, I was sort of over it before I even tasted it. I am so glad that I did though. It is divine. Light and airy, citrusy and sweet. Nothing short of amazing.
Not to mention beautiful.
I cannot wait for next month’s challenge.
I am Bree. I love to cook. Even more than I love to take pictures.
[...] how I told you about the Daring Bakers? Well, I am also a Daring Cook. This month the challenge was risotto. I have made risotto [...]
I didn’t do the challenge this month because I was not excited about the dessert, and I have made each component of the dessert (e.g., caramel, marmalade, whipped cream, etc.) before. Your tian, however, looks majestic! YUM!
[...] Excerpt from: Orange Tian [...]
I love that deconstructed presentation and I’m so glad you enjoyed my Daring Bakers Challenge!
[...] Like caramel, I find jams and jellies to be tricky. I needed to make an orange marmalade for my Orange Tian so I deviated a bit from the Daring Baker challenge recipe and used this recipe instead. It [...]
You know I did this challenge and it totally turned me on to marmalade. Never liked it before. Now that I do I decided this year I would make a batch. I liked your tip about heating it to 220F. Thank you.
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you are welcome!