Daring Bakers: Orange and Lemon Cream Tian

March 27, 2010

Orange and Lemon Cream Tian

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.

Pop the champagne folks, because for the first time in ages, I finally have a completed Daring Bakers’ challenge! Of course it had nothing to do with the fact that it was a citrus dessert… well maybe just a little.

Our challenge for this month was an Orange Tian - a paté sablé base (shortbread-like pastry), whipped cream layer and topped with caramelised oranges and caramel syrup. I know mine doesn’t look like the original challenge and I admit, I did change all the elements of the dessert. Oops! But I’ve always been a believer in the fact that The Daring Bakers isn’t just about the challenge of learning new things but the fun of interpreting a recipe. And giving credit where credit’s due, this challenged finally kicked me up the butt and got the mojo flowing again.

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Tian is a word not heard very regularly in our house but in essence, it means ‘stack’ so I like to think that mine is still keeping with the spirit of this month. And naturally, there was no way I was going to stray from the citrus element! If you’d like to see the original Orange Tian recipe be sure to check out all the other Daring Bakers’ posts.

Orange and Lemon Cream Tian

The paté sablé recipe is an old faithful of mine so I chose to use it and rather than a whipped cream filling, which I thought was a bit ‘heavy’, I chose to make a light lemon custard cream instead. I also have issues with marmalades so that part of the challenge turned into a zesty orange syrup, which I spooned around the tian. And finally, instead of cooking the orange segments in caramel, I left it fresh, with a caramel spun sugar topping to finish off. Unfortunately my spun sugar wasn’t behaving itself on this warm day so instead of angelic wisps of sugar threads I ended up with what looked like a crown of thorns. Appropriate really seeing as Easter is near (*smile*).

Orange and Lemon Cream Tian


I loved how this dessert tasted and it made me miss the summer months. The fresh orange segments with the tangy smooth lemon cream filling that was sweetly tempered by the orange syrup and complemented by the gentle crunch of the buttery shortbread-like pastry? It was pleasure at its finest. This is why I love citrus so so much.

Orange and Lemon Cream Tian
Serves 6
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Paté Sablé
  1. 200g unsalted butter, softened
  2. 100g pure icing sugar, sifted
  3. 1 egg yolk
  4. pinch of salt
  5. 250g plain flour, sifted
Lemon Cream
  1. 250ml thickened cream
  2. finely grated zest of 2 lemons
  3. 6 large egg yolks
  4. 100g caster sugar
  5. 125ml strained lemon juice (from the 2 lemons)
  6. 1 tsp gelatine powder / 1 gold gelatine leaf
Orange Syrup
  1. 80ml water
  2. 1 orange
  3. 1/3 cup of caster sugar
Spun Sugar Nest
  1. 1/2 cup caster sugar
  2. 2 Tbl water
To assemble
  1. 3 large oranges – peeled and segmented
  2. 18 Paté Sablé biscuits (from above recipe)
  3. Lemon Cream (from above recipe)
  4. icing sugar
  5. Orange syrup (from above recipe)
  6. 6 x spun sugar nests (from above recipe)
Paté Sablé
  1. With an electric mixer, cream the butter and sugar until pale and fluffy. Add the egg yolk and mix. Add the salt and flour and mix on low speed until it just comes together. Turn the dough out onto a sheet of clingwrap and shape into a disc. Cover with clingwrap and refrigerate thoroughly before using.
  2. Preheat oven to 180°C and lightly grease and line baking trays. Roll out the sablé pastry to 5mm thickness and use 8-10cm fluted round cutters to cut rounds. Place on baking tray and bake for around 8 minutes or until it’s just slightly coloured. Cool on tray for 5 minutes then transfer to wire rack to cool completely.
  3. (You should get about 20 biscuits)
Lemon Cream
  1. Soften the gelatine powder with 2 tsps cold water and set aside to gel for 5-10 minutes. If you’re using the leaf, soften it in a little cold water and set aside.
  2. In a saucepan, heat the cream and lemon zest over medium low heat until it comes to a simmering point. Turn off the heat and set aside.
  3. In a heatproof bowl, whisk the egg yolks and caster sugar until combined and whisk in the lemon juice.
  4. While stirring continuously, add the warmed cream mixture slowly to the egg mix.
  5. Stand the bowl over a pot of low simmering water and cook, stirring constantly, until it is the consistency of thickened custard.
  6. Add the gelled up gelatine powder and stir through the lemon mix until dissolved. If you’re using the leaf, wring out the excess water of the gelatine leaf before adding to the custard.
  7. Strain into a clean bowl then press a sheet of clingwrap onto the surface of the custard (this will stop a skin from forming). Refrigerate for at least 4 hours until cool and set.
  8. (Recipe adapted from Christine Manfield)
Orange Syrup
  1. With a zester, zest orange to form long strips of rind. Alternatively use a vegetable peeler to peel the rind off thinly then slice into thin strips with a sharp knife. Juice the orange and strain. You should have about 80ml of juice.
  2. In a pan over low heat, bring the water, juice and sugar to a boil, stirring constantly to dissolve the sugar. Add the zest and increase the heat. Without stirring, simmer for about 5 minutes or until it’s reduced and slightly syrupy. Set aside to cool.
Spun Sugar Nest
  1. Fill a bowl with cold water and ice cubes and set aside. Lay your table with greaseproof baking paper.
  2. Heat the caster sugar with water over low heat, stirring constantly until sugar has dissolved. Brush the sides of the pan with a wet pastry brush if any sugar crystals form. Turn the heat up to medium and cook without stirring until it’s golden.
  3. Plunge the pan into the bowl of iced water to stop the caramel from cooking and allow to cool for a minute until the caramel has thickened.
  4. Dip a fork into the caramel and hold it high and let the caramel fall onto the baking paper in thin, wispy strands. If the caramel strands are thick or are forming beads then it means you need to let the caramel cool further. If the caramel starts to harden or get too thick, reheat over low heat.
  5. Gather sugar strands and form into a bunch. Make six bunches of spun sugar nests.
  6. Note 1 - As you can see, my spun sugar nest didn’t turn out that well because I got too impatient and didn’t let the caramel cool enough.
  7. Note 2 - Best way to clean up after is to fill the caramel pot with water, add the toffeed forks and simmer over a gentle heat. The caramel will simply melt off the pan and cutlery and into the water.
  8. Note 3 - Set aside a bowl of cold water in case you get hot caramel on your skin. Dunk in water and NEVER ‘wipe the caramel off’ or you’ll take your skin off in the process. Ouch!
To assemble
  1. On a serving plate, place one sablé biscuit in the centre and spoon 1 tablespoon of the lemon cream onto the biscuit. Layer a few orange segments over the cream. Place another biscuit on top and spoon on more lemon cream. Layer a few more orange segments.
  2. Dust the final biscuit with icing sugar and place on top of the stack. Spoon a tablespoon or so of orange syrup around the dessert and top off with the spun sugar nest. Serve immediately.
Citrus and Candy http://www.citrusandcandy.com/
 

 

{ 60 comments… read them below or add one }

Kim March 30, 2010 at 01:09

That sounds delightful! I love the flavor combinations. Beautiful presentation as well!

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Lauren March 29, 2010 at 14:37

Stunning! Absolutely stunning =D. I love the photos, and what you did with the challenge – so creative!

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bake in paris March 29, 2010 at 08:26

Your photos are superb! Love love love them all……

Sawadee from Bangkok,
Kris

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Meeta March 29, 2010 at 06:36

wonderfully elegant! karen you did a grand job and the tian looks gorgeously refreshing.

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Lisa March 28, 2010 at 13:34

SO gorgeous and I love the flavors! I also used a pastry cream..but it kind of turned purple on me..lol

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Cool Lassi(e) March 28, 2010 at 13:00

The Tian with Spun Toffee on top looks super-fabulous! In love with this dessert that I am seeing in plenty of blog. Yours looks simply Gorgeous!

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shez March 28, 2010 at 11:33

gorgeous Karen :) And I love the layered look – have been itching to see the final pics since you posted on the forums!

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Dharm March 28, 2010 at 10:19

Wow! Your Tian looks just fantastic. Great job on this challenge!!!

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bakingaddict March 28, 2010 at 08:35

Lov e, love, love your version! The spun sugar is beautiful. Something I've never made but would love to try one day.

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Ago March 28, 2010 at 07:59

Hi! :-D
I love your interpretation! Lemon pastry cream is veryyyy goood and this dessert is very simple…it seems so yummmy and delicate!
Kisses
Ago :-D

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Jen Rose March 28, 2010 at 05:51

I love your interpretation of this dessert – and lemon cream, oh yum!!! Superb work!

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Tangled Noode March 28, 2010 at 05:04

Sunshine on a plate! I wouldn't change any of your changes for anything. 8-)

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penny aka jeroxie March 28, 2010 at 04:48

The layers are amazing. And the sugar spun nest is amazing.

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Laura March 28, 2010 at 02:41

Ooh, this looks wonderful! I Just so fresh and light looking. The lemon cream was an insprired choice.

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Lori March 28, 2010 at 02:29

Very nice job. The top is like a crown. Very pretty all dressed up.

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Kelly March 28, 2010 at 02:00

Your changes sound (and look) absolutely amazing – and your pictures of phenomenal. I love the idea of a lemon cream in the middle…YUM!

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Laura March 28, 2010 at 00:27

Love your version!

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Ruth H. March 27, 2010 at 23:09

I love your creativity! I am all for taking a recipe and changing it up to make it my own…! So glad to see your inspiration came back so it can inspire some of us new daring bakers! Thank you!!

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tianne March 27, 2010 at 22:52

spun sugar – impressive! lemon cream – lovely. nice photos, great to see the process! nice job this month :)

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Carly March 27, 2010 at 21:22

Your Tian looks very elegant. I love how your intepretation is different but keeps the essence of the challenge. Well done.

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outoftheoven March 27, 2010 at 18:59

Absolutely stunning! I love the spun sugar nest on top.

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Isabelle March 27, 2010 at 18:53

C'est superbement pr

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Jen March 27, 2010 at 17:21

Gorgeous! Great job with the challenge and putting your own spin on it.

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Devan March 27, 2010 at 17:10

Wow your photos are amazing! I'm licking the screen now as I speak.
I'm glad I came across this from Conor @ Hold The Beef!

*Bookmarked*

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Denise March 27, 2010 at 16:15

Your interpretation is gorgeous! The original called out to the DB to show off creativity and originality and you came to the plate!

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Sue March 27, 2010 at 16:11

This seems like the perfect challenge for you, your blog being Citrus and Candy. I LOVE the way you spun the caramel strings across the top. You really made this one seem like a breeze.

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Poires au Chocolat March 27, 2010 at 13:55

Lemon custard cream = wow. Such a beautiful interpretation!

Love the crown of thorns too…

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Lemonpi March 27, 2010 at 13:33

Darn that annoying humidity playing havoc with your spun sugar! No matter, it's a beautiful looking dessert all the same :)

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amy March 27, 2010 at 12:19

To be completely honest, I think i like your version better than the original! i have always liked desserts that are on the tart side and your version is definitely less sweet and more citrusy! I think substituting the whipped cream for lemon cream was a wonderful idea and the caramel sugar spun adds an elegant touch! Besides, i wouldnt want my tian to be drowned in caramel sauce! Love the fact that you “zestified” the orange marmalade too:) Imo, you have done absolutely wonderful job!:)

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Sara March 27, 2010 at 10:44

Karen, simply stunning, nice come back :) I love the idea of the lemon wih the orange, very yum.

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Gala March 27, 2010 at 10:44

Yum, the custard sounds delicious! Beautiful plating as well.

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shaz March 27, 2010 at 10:38

Absolutely gorgeous Karen! And much more sensible to put the lemon IN the filling :) The caramel warning sounds like words of experince? Ouch!

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deeba March 27, 2010 at 09:30

Oh I love it totally, right to the crown of thorns as you call that delightful topping Karen. This is utterly gorgeous stuff. Puhlease can u teach me how to spin sugar? I shall be indebted forever!
I really love your whimsical tians…and leaving the oranges fresh is such a great idea! Glad you found your mojo…YAY!

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procrastinatingbaker March 27, 2010 at 09:22

This is so beautiful! Glad you got the mojo back.

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ap269 March 27, 2010 at 09:15

This looks soooo elegant!

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Aparna March 27, 2010 at 08:24

Good to see you've got your mojo back and how! Like your take on this dessert. Looks pretty too.

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Trissa March 27, 2010 at 06:17

It's gorgeous Karen! I knew you would make it as well because it was citrus based! :)

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Anita March 27, 2010 at 05:53

Yours looks amazing. I would love to taste your version. I don't think I did mine the justice it deserved…

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Alpineberry Mary March 27, 2010 at 05:45

So pretty! I love your interpretation of this month's challenge.

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Ellie March 27, 2010 at 04:55

Beautifully presented tian! Very very nicely done :)

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chef_d March 27, 2010 at 04:19

I love your version! Everything looks so good !

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Emily March 27, 2010 at 04:06

This looks wonderful – and I agree that substituting the cream is an excellent idea. Your lemon cream recipe looks like it has a good kick of acidity so that should work pretty well with the rest of the dish. Must give it a try.

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FFichiban March 27, 2010 at 03:59

ahh soo purrdyyyy! Hee hee yay for citrus and… sugar :P?

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Emma @CakeMistress March 27, 2010 at 03:54

I love the individual spin you put on each challenge. Your layers look superb. Glad you have your mojo back too! :)

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NasiLemakLover March 27, 2010 at 03:41

This is so beautiful !

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Suz March 27, 2010 at 02:33

Ooh, that lemon custard sounds wonderful. I went a bit misty-eyed just thinking about it. Your whole tian looks stunning, really vibrant and elegant. I think I'd be torn between eating it and staring at it – though eating would probably win. Just a hunch. ;)

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linda March 27, 2010 at 01:00

yay!!! you did it=D Your tian looks beuatiful

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Phuoc'n Delicious March 27, 2010 at 00:41

What a nice interpretation of the challenge. I can imagine how beautiful it would be with the lemon cream. *drools*

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Shelley March 27, 2010 at 00:38

Beautifully done and wonderfully interpreted! I love the idea for the custard cream, and the spun sugar looks fantastic. Congrats on a challenge well done, and on getting your daring mojo back! :)

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Sabine March 27, 2010 at 00:23

Your Tian looks absolutely gorgeous, and I like the idea of making a lemon cream filling. Great photographs!

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Cakelaw March 26, 2010 at 23:20

I love your interpretation of the tian! The lemon custard sounds like a lovely subsitute for whipped cream (which I am not a huge fan of), and the completed stack looks so elegant.

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Steph March 26, 2010 at 22:34

Karen it's so so pretty. I would take yours over the original recipe any day. Gorgeous :)

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Fiona March 26, 2010 at 22:18

Would love to get a fork into that

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marcellina March 26, 2010 at 21:57

Looks delicious! I love the pastry cream and the crown of thorns – how appropriate! Good thinking! Lovely pics!

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Mark @ Cafe Campana March 26, 2010 at 20:59

Great interpretation of the theme. I thinks its great that everyone has a different interpretation each DB recipe. It makes it fun to read.

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jyoh March 26, 2010 at 20:12

er wow. i was happy the way mine turned out until i saw yours haha. beautiful pictures! i still have a good 8 more hours before it turns midnight here in the US!

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billy@atablefortwo March 26, 2010 at 17:58

your tian is so elegant, easily can be served in a restaurant! (i learned that line from watching My Kitchen Rules) LOL!
no seriously, yours is goooorrrrgeous!!
and yay to your mojo is back! my is lost forever! hahaha

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Mary March 26, 2010 at 17:29

Your tian looks absolutely stunning! I think the crown of thorns is very Easter-appropriate! I stuck to the recipe this month, but I can definitely see playing around with this in the future. Only 10 more hours until I can post!!

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Mary Dolan March 26, 2010 at 17:26

Your tian looks absolutely stunning! I think the crown of thorns is very Easter-appropriate! I stuck to the recipe this month, but this is definitely one to play around with in future. Only 10 hours until I can post!

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Helen (grabyourfork) March 26, 2010 at 17:18

Oh so pretty and elegant. Good to see some citrus action going on :) Love the icing sugar-dusted sable and oh, I see toffee and am recalling your feat/feet of pain. lol.

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