Daring bakers orange tian
Pâte Sablée
Ingredients
8 medium-sized egg yolks at room temperature
granulated sugar 24 tablespoons + 4 teaspoon
vanilla extract 2 teaspoon
Unsalted butter 1 cup + 12 tablespoons; 100 grams ice cold, cubed
All-purpose flour 6 cup + 8 tablespoons
baking powder 4 teaspoon
Salt 1 2/3 teaspoon;
Directions
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel
blade.
In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the
mixture is pale. Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly
to come together, add a couple drops of water and process again to form a homogenous ball of
dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30
minutes.
Preheat your oven to 350 degree Celsius.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined
baking sheet. Bake for 20 minutes or until the circles of dough are just golden.
Marmalade
Ingredients
Freshly pressed orange juice 1 cup + 12 tablespoons;
4 large orange used to make orange slices
cold water to cook the orange slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked
Directions
Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water.
Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for
another 10 minutes.
Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is
essential to use a new batch of cold water every time when you blanch the slices.
Once blanched 3 times, drain the slices and let them cool.
Once they are cool enough to handle, finely mince them (using a knife or a food processor).
Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can
place the slices in a cup measurer and use the same amount of sugar.
In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange
juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge. Orange Segments
For this step you will need 32 oranges.
Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the
segments to the bowl with the juice.
Caramel
Ingredients
granulated sugar 4 cup
orange juice 6 cups + 8 tablespoons
Place the sugar in a pan on medium heat and begin heating it.
Once sthe sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture
starts boiling, remove from the heat and pour half of the mixture over the orange segments.
Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon
over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept
caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a
spoon (about 10 minutes). You can then spoon it over the orange tians.
Whipped Cream
Ingredients
heavy whipping cream 4 cup
12 tablespoons of hot water
4 tsp Gelatine
4 tablespoon of confectioner’s sugar
orange marmalade (see recipe above) 4 tablespoon
Directions
In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the
gelatine cool to room temperature while you make the whipped cream. Combine the cream in a
chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to
thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high.
Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the
cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and
fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange
marmalade
Assembling the Dessert:
Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking
sheet or tray of desserts to set in the freezer.
Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie
cutters onto the parchment paper/silicone.
Drain the orange segments on a kitchen towel.
Have the marmalade, whipped cream and baked circles of dough ready to use.
Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all
touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end
up being the top of the dessert. Arrange them as you would slice apples when making an apple
tart.
Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter,
add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in
an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle
of dough.
Carefully place a circle of dough over each ring (the side of dough covered in marmalade should
be the side touching the whipping cream). Gently press on the circle of dough to make sure the
dessert is compact.
Place the desserts to set in the freezer to set for 10 minutes.
Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will
be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of
dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce
and serve immediately.
Nam Van Mak Kuay – ‘Banana with coconut milk and tapioca’
Ingredients
15 dessert bananas (the kind called mak kuay nam would be used in Laos)
2 coconuts – grate the meat and make 10 cups of coconut milk in all from it, reserving
1 cup of the first extraction
1.5 cups of sugar
0.5 cup of tapioca
Method
Peel the bananas and cut each into three parts.
Pour the 9 cups of coconut milk into a large cooking pot.
Boil it after adding the pieces of bananas and sugar.
Then add the tapioca and continue to boil gently for 20 minutes.
Remove the pot from the fire and add the reserved cup of thick coconut milk.
Serve while it is hot.
West Visayas State University
Pototan Campus
Pototan, Iloilo
Asian Cuisine
Rating Sheet
Instructor: Ms. Jouena Cordero
Country: Laos
Product:
1. Nam Van Mak Kuay – ‘Banana with coconut milk and tapioca’
2. Daring bakers orange tian
Members:
1. Merry Mae Pablico
2. Ropert Penuela
3. Mylyn Payopelen
4. Christine Joy Gumban
5. Jhon Christian Lobaton
Criteria: Dessert1 Dessert2
Miss-in-place 15%
Palatability 35%
Presentation 15%
Speed 10%
Organization 10%
Sanitation 15%
