March 2010 – Daring Bakers’ Challenge
The March 2010 Daring Bakers’ challenge was hosted by Jennifer from Chocolate Shavings she choose “Orange Tian” as the challenge for the month for two reasons.
One, because citrus based desserts are her favorite. And two, because she also just so happen to have made this dessert first time not too long ago while attending the Alain Ducasse Cooking School in Paris, France. (How lucky is she!!)
Well, you would know I was slacking in the daydreaming department, if I didn’t add a twist to the required Orange Tian right? Hence the Blood Orange-Blueberry Tian.
Following are the components I chose to make up this delicious dessert:
- Chocolate Pate Sablee
- Chocolate Whipped Cream
- Blood Orange Segments and Blueberries marinated an Orange flavored Caramel
- Blueberry preserves act as the binding agent between the whipped cream and the Chocolate Pate Sablee base.
Blood Orange-Blueberry Tian
9 oz unsalted butter, soft
12 oz confectioners sugar
1/2 tsp salt
2 large eggs
1 tsp baking soda
2 fl oz milk
18 oz all-purpose flour
3.5 oz unsweetened cocoa powder
Combine the butter, sugar, and salt in a mixing bowl. Beat with the paddle attachment of an electric mixer on medium until very light.
Add the eggs one at a time, beating until soft and light (mixture should look like buttercream).
Mix the baking soda with the milk and add to the creamed mixture.
Sift the flour and cocoa powder together. Stir it into the butter mixture until it is completely incorporated.
Scrape the dough out of bowl; shape into a 3″ thick cylinder. (Obviously I failed to read “cylinder” part of the direction and shaped mine into a 3″ thick square. )
Wrap and chill for at least 30 minutes or freeze for longer storage.
Preheat your oven to 350 degree Fahrenheit.
Roll out 1/4 of the dough onto a lightly floured surface until you obtain a 1/4 inch thick circle. (This will Yield 6 – 5″ rounds.)
Note: I rolled out 1/2 of the dough but only had 4 cylinder molds on hand. My in-house cookie monsters ate the remaining 8 baked rounds.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet and bake for 20 minutes.
Blood Orange Segments & Blueberries
3 blood oranges
1 cup fresh blueberries
Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments and blueberries to the bowl with the juice.
1/2 cup granulated sugar
7 oz orange juice
Place the sugar in a pan on medium heat and begin heating it.
Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from heat and pour half of the caramel over the orange segments and blueberries.
Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert.
When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.
[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]
Chocolate Whipped Cream
1 tsp Gelatin
3 tablespoons of hot water
1 cup whipping cream
2 tablespoons sugar
1/4 cup ghirardelli sweet ground chocolate (powder)
In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream.
Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute.
Add the confectioner sugar and increase speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Finally add the ground chocolate and continue whipping until the cream is light, fluffy and forms soft peaks.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]
Assembling the Dessert
Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.
Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone. (I used four 5″ cylinders)
Drain the orange segments and blueberries on a towel.
Have the baked rounds, whipped cream, and preserves ready to use.
Fan the orange segments at the bottom of each cookie cutter/cylinder(mold). Fill all gaps with blueberries. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange the orange segments as you would sliced apples when making an apple tart.
Once you have neatly arranged one layer of orange segments and blueberries at the bottom of each mold, add a couple spoonfuls of whipped cream and gently spread it so that it fills the mold in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
Using a butter knife or small spoon, spread a small even layer of blueberry preserves on each circle of dough.
Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.
Place the desserts to set in the freezer to set for 10 minutes.
Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.
For Jennifer’s original Orange Tian recipe please visit The daring Kitchen.