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 had only heard of vegetable tians before, so this challenge was yet again a new discovery on the never ending journey around all things sweet. Alain Ducasse's orange tian consists of a pate sablee with orange marmalade, a flavored whipped cream topped with orange segments and a caramel-orange sauce.
We made this dessert over the course of two days, because it is quite involved even if neither of the steps were too tricky. I opted for blood oranges since they are in season now, and I just love their color. We don't have any round cookie cutters, so we once again turned to the animal kingdom to shape our tians. The tian is supposed to be a very elegant dessert, but I guess this way it's more playful than elegant, even if the taste is still very refined.
I present you with the Bunny Tian and the Fishy Tian!
Thank you Jennifer for a lovely challenge - we will make it again! To see the other Daring Bakers' creations, go to the Daring Kitchen. There you will also find the recipe!