And I've been a bad baker! When I pulled out my mixer to do this challenge, I realized that I don't think I've had my mixer out in over a month. How terrible of me. But, I managed to complete this challenge, even if I still did it rather last minute.
I'm having a terrible busy semester with school and then I've had family visiting (yay!). But now I'm trying to catch up, starting with this challenge.... which turned into a "use up leftovers in Laura's fridge" challenge.
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 Ducasse's Cooking School in Paris.
I did take a few liberties with the given recipes..... First of all, I made multiple tians! One with Meyer Lemon & Orange and one with Strawberry & Orange. I also used a chocolate crust.
I really enjoyed this challenge! It was different than anything I've done before, but yet, had some aspects that I was really comfortable with completing. I'd like to explore more layered desserts in the future.
Meyer Lemon & Orange
I mixed up the traditional orange by using Meyer Lemons instead of orange. I found them on sale earlier this month and didn't want them to go to waste either! I topped the Meyer Lemon segments with an Orange Marmalade Caramel, another product from my Jams & Jellies class, although it's more of an accidental product (aka, overcooked orange marmalade). A layer of whipped cream, flavored with Grand Marnier & more marmalade, came next, followed by the Chocolate Short Crust Circle.
Strawberry & Orange
Secondly, I made a strawberry & orange tian, mostly because I had run out of citrus segments! And also because I had strawberry jam from class. I had a container of mascarpone cheese leftover from my honey competition trials, so I mixed that into my Orange Whipped Cream and used it on top of the strawberry jam. I finished with the Chocolate Short Crust Circle.
Orange Marmalade: from my Jams & Jellies course
1 lb oranges
1 lb granulated sugar
1. Peel the oranges, being careful to just peel the zest and not the bitter pith. Julienne the peel finely.
2. Place the peel in a pot and cover with cold water. Bring to a boil to blanch the zest. Drain and repeat twice more, blanching a total of 3 times.
3. Juice the naked oranges.
4. In a heavy pot, combine the blanched peel, orange juice and sugar. Bring to a boil, reduce the heat to a simmer. Simmer, stirring often
5. Transfer to sterilized containers.
Note: if you overcook the marmalade, it will turn to caramel hard candy.....
Chocolate Short Dough: Adapted from "On Baking: a Textbook of Baking & Pastry Fundamentals"
8 oz Unsalted Butter, softened
5 oz Granulated Sugar
1/4 tsp Salt
splash vanilla extract
1 egg, room temp
1.5 oz Almond Flour
8 oz AP Flour
2.5 oz Cocoa Powder
1. In the bowl of a mixer fitted with the paddle attachment, cream the butter until light.
2. Cream in the sugar, salt and vanilla, scraping down as needed.
3. Add the egg and mix until just incorporated.
4. Sift together the AP flour and Cocoa Powder, and mix with the Almond Flour. Add to the butter mix and beat on low until just combined.
5. Chill dough several hours to allow the gluten strands to relax and the dough to become completely hydrated.
6. Roll on a lightly floured surface and chill.
7. Cut into desired shapes and chill again.
8. Bake at 350 F.
1 pint of heavy whipping cream
3 tablespoons of hot water
1 tsp gelatin
1 tablespoon confectioner's sugar
2 tsp grand marnier
2 tablespoons orange marmalade
1. In a small bowl, combine the water and gelatin. Allow to bloom.
2. Whip the heavy cream in a very clean, cold bowl. Once it starts to thicken, sprinkle over the confectioner's sugar.
3. Whip on high until it forms soft peaks. Warm the bloomed gelatine in the microwave until liquid again. Slowly drizzle over the whipping cream. Do NOT overwhip the cream.
4. Fold in the grand marnier and the orange marmalade.
5. Use immediately before gelatin begins to set.
Varation: Mascarpone whipped cream. Fold one 8 oz tub of mascarpone to the whipped cream when the marmalade is added.
Cut the desired citrus (Meyer Lemons in my case) into segments and place in a bowl. Squeeze the extra juice over the segments and add a spoon full of orange marmalade. Allow to marinate in the refrigerator over night.
1. Drain the citrus segments & pat dry with paper towel.
2. Layer the citrus segments in the bottom of an individual-size springform pan, arranging them artfully and snuggly. This will become the top of your dessert.
3. Add a layer of orange marmalade/orange marmalade caramel over the citrus segments. Chill slightly.
4. Place the whipped cream mixture into a piping bag and pipe into the springform pan.
5. Top with the pre-baked chocolate short dough round. Gently press to adhere.
6. Wrap the entire pan in plastic wrap and freeze overnight until ready to serve.
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