Blood Orange-Blueberry Tian

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

Chocolate Pate Sablee
by Chefettes

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.

Chocolate and Flour

Sift the flour and cocoa powder together. Stir it into the butter mixture until it is completely incorporated.

Blending Pate Sablee

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. :))

Chocolate Pate Sablee Ready for Fridge

Wrap and chill for at least 30 minutes or freeze for longer storage.

Preheat your oven to 350 degree Fahrenheit.

Rolled Chocolate Pate Sablee

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.

Chocolate Pate Sablee Discs

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

Blood Orange
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.

Blood Orange Segment

Fresh Blueberries & Blood Orange Segments

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!]


Blueberry Blood Orange in Caramel Sauce

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.

Blueberry Blood Orange Layer

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.

Blueberry Blood Orange Layer

chocolate Whipped Cream Layer

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.

Tian ready to chill

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.

Blood Orange-Blueberry Tian

For Jennifer’s original Orange Tian recipe please visit The daring Kitchen.



Today I am going to share a story with you.

This story is about an amazing couple Drew and Mikalle, and their beautiful baby boy Holden Milo, who you see in Mikalle’s arms.

Drew and Mikalle were made for one another, not only do they share many great qualities, they also share the same love and passion for the outdoors and adventure. Mikalle is a triathlete, she has over 20 marathons under her belt can you believe that? And Drew as you can see from the picture above loves to surf, he has practically traveled all over the world in search of the perfect barrel, and I’m not talking wine here.

Drew and I work together, and can I tell you… he’s one of the nicest guys in the office, always has a smile on his face and although I haven’t had the pleasure of meeting Mikalle yet, I can easily guess she is as kind, generous and genuine as Drew.

Drew grew up here in Southern California but attended the University of Oregon (Go Ducks!) and Mikalle grew up in Longview, WA. They met here in So. Cal and got married August 12, 2006. In April 23, 2009 little baby Holden Milo was born and at the very tender age of only 8 months he passed away 12/31/2009.

Drew and Mikalle have setup a website to honor and remember baby Holden, as well as “Holden’s Fund” which will help raise funds for very worthy organizations that help families and children in need of medical care. To learn more about Holden’s Story or to donate please visit his website.

Celebrating Baby Holden Milo Weddle’s Life

These Pacific Northwest inspired cupcakes are dedicated to the memory of baby Holden…

Pear Hazelnut Cupcakes
adapted from Oregon Grower’s & Shippers

2 1/2 cups all-purpose flour
1 1/2 sticks of unsalted butter- room temperature
1 cup of sugar
2 eggs
1 cup whole milk
1 teaspoon vanilla
1/2 teaspoon salt
1/2 homemade pear hazelnut preserves (or Oregon Growers & Shippers Pear Hazelnut Fruit Spread)

Preheat oven to 350 degrees.

Line muffin tin with cupcake liners.

In a small mixing bowl sift flour, and salt. Set aside.

In a stand up mixer with a paddle attachment, cream room temperature butter and sugar on medium speed until light and fluffy.

Add one egg at time, scraping down the sides of the mixing bowl with a rubber spatula after adding both.

Add vanilla and the Pear Hazelnut Fruit Spread. Mix well.

Add half of the milk, and then alternate with the flour mixture. Repeat with the remaining milk, finishing with the flour. *Just blend until everything is incorporated, be careful not to over mix or your cupcake batter.

Divide batter evenly, filling each liner about 2/3 full.

Bake for 18-20 minutes or until a toothpick stuck in through the center of your cupcake until it comes out clean.

Leave to cool for 10 minutes in the muffin tin, then remove and cool on wire rack.

Hazelnut Cream Cheese Frosting

1 8 oz package of cream cheese at room temperature
1/2 stick of unsalted butter
1/4 cup ground hazelnuts
3 cups of powdered sugar – sifted
2 teaspoons frangelico liqueur

In the bowl of a stand mixer, mix cream cheese and butter until smooth and incorporated.

Add Frangelico and slowly add the powdered sugar until well blended.

Homemade Pear & Hazelnut Preserves

2 ripe pears pealed and cored
1 cup sugar
1 cup water
1 teaspoon lemon zest
juice of 1/2 a lemon
1 pod cardamom freshly ground
1/3 cup finely ground toasted hazelnuts

Add all ingredients to a medium heavy pot and bring to a boil over medium-high heat.

Reduce heat, and cook for 40-45 minutes, until thick and syrupy. Allow preserves to cool run through the food processor a few seconds

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