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.
From what I understand, a tian can be sweet or savory, and is probably what you are having in a nicer restaurant if it looks like the layers of something were in a ring before you get it. I didn't have enough smaller rings or cookie cutters, so I made it all as one dessert in a springform pan.
The recipe calls for oranges, and I used a combination of navel and cara cara (also a kind of navel, but pinker in color). The combination was unintentionally striking on the top layer! It looks like grapefruit, but was all sweet and orangey.
My favorite part of this recipe was the chance to make orange marmalade, which I hadn't done before. Of course, the directions said to cook until it reached jam consistency, rather than giving me a number of minutes, and I thought it meant until it was jammy and still HOT. So I ended up scorching some of the orange rind, and the final marmalade was almost a soft candy, but the burnt flavor was actually nice and the rest was good on crackers and toast.
The tian had four layers - the pate sablee crust, which is like a cross between pie crust and sugar cookie, the marmalade, stabilized whipped cream, and the oranges in caramel mixture. Then you drizzle an orange caramel sauce on top. Yes, I said caramel sauce, my old nemesis. It worked out okay this time.
Over all, this was way too sweet for me to want to make it again, but it did look pretty.