27 March 2010

My first Daring Bakers challenge!

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.

1. Send the husband off to a no-partners-allowed work function. He means well, but you really don't need an audience.

2. Segment the oranges. Feel like a big idiot because the cleaners just barely left and here you are getting orange juice all over the floor.

3. Make the marmalade without pectin, because someone on the Daring Bakers boards said it was hard to find in Australia and you couldn't be bothered to even try.

4. Make the pate sablee. Agonize over which cookie cutters to use because your mother sends you a new set for every major holiday even though you never make roll-out cookies.

5. Settle on hearts. Throw a star and Christmas tree in for good measure.

6. Make the caramel.

7. Burn the caramel.

8. Make the caramel.

9. Maybe burn the caramel a little bit, but go with it this time.

10. Pour half the caramel over the orange segments and let it marinate overnight. Hide everything tasty-looking for when your husband comes home hungry and drunkypants.

11. Make the whipped cream and assemble the tians. Freeze until you're ready to take a ton of really lame photos to prove to the internet that you really made them.