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Good golly gosh! Where has this year gone?!

A quarter of the year has slipped away just like that, and we are already in Autumn season down under here in Australia. Easter also suddenly creeps up on me when I am least expected, so as the Darking 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. I am sure all the daring bakers probably tilting their heads thinking “what the?” when they saw this giant Easter egg on my Daring Bakers post.

But wait, and then…



It is a giant orange tian creme egg! The typical me wants to jazz things up a little and go all the way out to make something a little different and more festive. Hence, I’ve decided to assemble the tian inside an Easter egg and with whipped cream as egg white, and orange caramel sauce as the runny egg yolk. I have kept most of the components of the orange tian inside the egg except the orange segments, worried it will get too wet and soggy inside and the whole egg will just melt and collapsed. So I only used the orange segments on the side when it is served.

The assemble of the egg is pretty simply, but the most challenging part is to fill up the small egg inside with orange caramel sauce. I used a piping tube with a small tip to drip the sauce into a tiny hole on top of the egg. The sauce can’t be too watery or too hot, as it will melt the chocolate egg. Hence it has to be like a thick caramel sauce, and chilled in the fridge before piping it into the egg. I am so happy that it works like a treat.

But excuse me for that ugly looking shattered egg creme, it is tasty nevertheless.

I actually also made two of the normal version orange tians with some of the leftover ingredients. I replaced the orange segments with mango, and also added chocolate ganache hidden underneath the whipped cream.

Overall the orange (or mango in my case) is tasty, but not my favourite. I find it lack of substance and it is basically eating a whole pile of whipped cream with some fruit and a biscuit. It is a little too sweet and missing a component which I can’t get quite put my finger on. Need something more solid or firmer in texture to counterbalance on all the soft components in the dessert.

Anyway, I had great fun making the giant creme egg and thanks for this month’s daring bakers’ challenge. But sorry to announce that this could be my last daring baker challenge. The reason why is due to time poor and also lack of motivation, only myself to be blamed really. I have had so much fun with all the daring barkers’ challenges and thank you for giving me the opportunities to make something I’d have never thought of doing.

For now, it is a “maybe” and will give it a break. But I am sure my hands will get itchy when I find out what next month’s challenge is. Who knows?! I am so fickle.

Until then, have a HAPPY EASTER EVERYONE!


Cornflakes Pate Sablee

2 medium-sized egg yolks at room temperature
80g caster sugar
1/2 tsp vanilla extract
100g Unsalted butter - ice cold, cubed
1/3 tsp Salt
200g All-purpose flour
1 tsp baking powder
1 cup cornflakes - crunched into crumbs

1. Put the flour, cornflakes, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade and mixed on medium speed until well combined.
2. In a separate bowl, add the eggs yolks, vanilla extract and sugar and  beat with a whisk until the mixture is pale.
3. Add dry mixture into wet mixture and 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.
4. Roll the dough out with a rolling pin until around 1/4 inch thick, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
5. Preheat oven to 175 degree Celcius.
6. Using a 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.
Orange Caramel Sauce

Juice of 2 fresh oranges - squeezed
5 tbsp caster sugar
2 tsp Orange rind finely chopped

1. Place the sugar, orange juice and rind in a pan on high heat.
2. Once boiling, turn the heat down to medium and keep boiling until the orange juice reduced by half and thick.
3. Take it off the heat and strain the orange sauce into a bowl and let it cool. Keep the rind for using in whipped cream later.
4. Once the orange caramel sauce is cool enough, put it in the fridge and let it completely chilled.

Orange rind whipped cream

1 cup thickened cream
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of caster sugar
Orange rind reserved from orange caramel sauce (see above)

1. In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature.
2. Combine the cream in a chilled mixing bowl. Whip the cream on medium speed until the cream starts to thicken for about one minute.
3. Add sugar and 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.
4. 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 rind.
Chocolate Ganache

200g dark chocolate
100g thickened cream

1. add chocolate and thickened cream into a mixing bowl and put it into microwave. Turn microwave on for 2 minutes.
2. the mixture should be slightly melted, mix it with a dry spoon until well combined. If is not melted, put it back inside microwave for another 1 min and stir again until fully melted.
3. Let it cool for at least one hour, until the mixture thicken.

Assembling the Easter Egg

1 small easter egg
1 big easter egg

1. Dip a knife in hot water for 10-15secs, wipe dry and gentle run the knife blade along the line on the big easter egg and to melt it. Repeat the step until the egg shell is split in half.

2. Put the egg shell in the fridge for at least 10 minutes to make sure is completely chilled and hard before filling it.

3. Poke a small hole on top of small egg using a skewer stick. Fill a piping syringe with the orange caramel sauce, carefully aim the tip to the hole on the egg and slowly fill the egg up with the sauce. Once done, cover the hole back with a little bit of the chocolate ganache, and leave it cool again inside the fridge.

4. Take the big egg shells out of the fridge. Fill the top half with whipped cream, bottom part with chocolate ganache, and the centre with cornflakes pate sablee crumbs. Repeat on both shells.

5. Take the small egg out of the fridge, place it in the middle of the big shell. Place the other other shell over the top and seal it inside.

6. Gently seal the egg shell back together with leftover chocolate ganache. Place it back inside the fridge and let it harden again for at least 10 minutes.

7. Once set, take the egg out of the fridge, brush it with leftover orange caramel sauce, then sprinkle leftover cornflakes pate sable all over until nicely coated.

8. Sprinkle icing sugar on top. DONE!

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