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.
Let me tell you that right off the bat, the idea of making this Orange Tian really scared me. Because there are lots of steps. And because the presentation is tricky. I don’t know about you, but I don’t like my desserts to stress me out. So I wimped out of the whole molded presentation part, and made this deconstructed orange tian, layered like a trifle.
If you’re planning to make this tian, Jennifer recommends that the orange marmalade be made several days ahead of time. I used this marmalade. The caramel sauce and orange segments preparation should be made the day before you make the dessert. Also, if you have a scale, try and use the weighed measurements as they will be the most accurate. She also said to make sure the whipped cream is firm enough when you make it and be sure to leave the desserts to set in the freezer for long enough or they will fall apart when you unmold them.
So feel free to construct your Orange Tian as you see fit…you can find the full recipe with instructions for how to make it “fancy” here!
