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.
This was my first Daring Baker's Challenge and it was a qualified success. It's strange but the various pieces all seemed to come together pretty well. However, assembling the dessert was a bit of a challenge. All of the smaller cookie cutters I had or could find in the store were rather thin and wouldn't have provided hardly any space for the orange segments or whipped cream. So, I opted to use some of my 3" cake rings for the mold. This made it a bit thicker and larger than what was shown in the photos by the host of the challenge, but it was the best I could do without ordering new items. But, to be honest, I enjoyed the extra whipped cream with orange marmalade folded into it.
If you're wondering what a tian is it can be defined simply as several ingredients arranged in layers. They can be sweet or savory and technically speaking even a casserole could be a tian.
The Orange Tian consists of a pate sable base topped by homemade orange marmalade then a stabilized whipped cream and topped with orange segments soaked in an orange caramel sauce. This is served with a thickened orange caramel sauce.
It was interesting to do and I really enjoyed the Pate Sable pastry. It reminds me of a cross between shortbread and butter cookies with a very interesting texture. I certainly will be keeping the recipe handy and using this as a fall back "cookie" in the future - perhaps iced or topped with chocolate or other things.
I'll post the recipe for the pate sable separately in the next few days.
So, thanks to the folks at The Daring Baker's Challenge for the Orange Tian!