The Daring Bakers March Challenge.

The Daring Bakers March Challenge.

I could not finish my challenge this month. I walked all this town and there was no whipping cream anywhere…in fact there is nothing that has to do with milk, so instead of a Tian I made a Faery that is : as I love vanilla with orange or orange with chocolate I made a tart filled with orange marmalade and chocolate/vanilla ganache with caramel/vanilla sauce (I used nestle canned cream). Well I am depress so I stop talking..writing here.

Thanks Jennifer for the challenge the mermelade and pate sable are delicious, I am so sorry I could not assemble and fish my Orange 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.

I don't like those bubbles.

These guys DO love that amusement park. My nephew Michele (6 years old) and Isabel (9 year old) I think I’ll have some problems with this little guy, first he loves that sweater because it has a “dead skull” and lightings… like rock music. He told Isabel that they are going to get married and that they will live in a mansion in Italy, Isabel’s parents and I were just blinking and speechless

Orange Tian.

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams

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 Fahrenheit.

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.

For the Marmalade:

Ingredients U.S. Imperial Metric Instructions for Ingredients
Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
1 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

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.

For the Orange Segments:

For this step you will need 8 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.

[See YouTube video in the References section below for additional information on segmenting oranges.]

For the Caramel:

Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.

Once the 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.

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon

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.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

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 sliced 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.




A Venezuelan Filled Pastry.

Last Thursday, my sister and I decided to take my nephew Michele to the cinema to watch Alice in wonderland, we invited our friend Hector and his niece Isabel to come with us, besides Isa is Michele’s best friend, neighbor and he says she is his fiancĂ©e , he was so excited to go the cinema. We had a great time there. what came next is what I want to share.

The night was really dark and the moon looked like the smile of the cat in the movie, that called my attention, we were walking in the parking lot in front of the mall, when my nephew realized there was something really weird but that sounded like fun, he said “LOOK” “LOOK” “LOOK” and began to run in that direction thanks Good I was holding his hand, we had no choice but to go there, it was an amusement park, so big, so beautiful, plenty of lights and games, when we got there we were stayed in awe, it was unbelievable, I guess our jaws were wide open for a while, an amusement park after soooooo many years in our town, maybe they were lost and accidentally landed here, or we were dreaming, or we were abducted by aliens. My head was spinning my sister and I though about our daddy (he loved to take us to amusement parks and the circus, he always keep his inner child alive). Well, the kids had a great time there too, I, well, I had mixed feelings my second thought was a movie called “The Brave” with Johnny Deep, the weather was dry, filled with smoke (there are fires around the town), the smell of the amusement park power machines, the smell of cotton candy, dust, music and people laughing and shouting so I felt so bad…Why?...I don’t know…maybe due to the political situation in my country, then I sharked my head and forgot about those feelings and began to enjoy too. When I got home, mom (she doesn’t like the cinema), was happy listening all he stories we were (all at once) telling her. Then I took my FOURTH shower of the day and sat in my room, turned on the TV and opened my dear cotton candy bag oooh the scent brought back so many memories of my childhood and daddy…while I pulled a bit of the cotton candy I got this hart shaped form. The heart of an angel called daddy, I though to myself, maybe that amusement park was his idea. By the way, we went back again for more fun last Saturday. Some pics follow the recipe.


3 cups all purpose flour.

3 tablespoons oil.

1 whole egg.

1 egg yolk.

¾ cup of water.

2 tablespoons powder milk.

¼ teaspoon baking soda.

½ teaspoon salt.

1 tablespoon sugar.


White cheese grated or a meat, chicken or fish hash. I the Andean region they add cooked rice to the any of the mentioned fillings.

1- Mix all the ingredients until it becomes a dough, then knead until the dough is smooth and elastic, let rest for 20 minutes.

2- Roll the dough, it should be thin and cut circles the size you want, place some filling in the center, brush the sides with water, cover with other rolled dough circle, close the sides with a fork and deep fry them. Place on paper towel. So easy but so delicious.

The dough can be rolled out two times only, but the left over dough can be fried too and then sprinkle some sugar on the fried dough if you wish.

He dressed himself or Too much Cartoon Network

In front of te Mall

My head was literally spinning


Close encounter of the third kind.

Just like his aunt.

we need a hero. Mike and Mom


Ride a horse..but ride a hare?

I loved this horse

The roller coaster. Great!

I hate that caterpillar! looks like one classmate.

Smile moon

The wave, it was too fast

Extreme! Oh yea!

A real faery allways finds mushrooms.

Cotton Candy Heart.


Sweet Bread Ring with Fig and Walnut

Sweet Bread Ring filled with fig and walnut.

I made this bread inspired in my brother because he likes figs, the bread is delicious, soft and the scent of figs and cinnamon baking is so good. The situation in my country is the same and I think this will get worst. I am depressed so I got in the kitchen to relax and “invent new things”. I hope this makes someone happy.


400 gr all purpose flour.

200 gr self raising flour.

100 gr sugar

1 tablespoon instant yeast.

5 gr salt.

1 whole egg.

1 egg yolk.

5o gr butter or margarine.

¼ cup heavy ream.

1 cup milk.

1 teaspoon malt extract.

1 tablespoon vanilla extract.

1 tablespoon butter extract.

Fig Filling:

1 cup figs in syrup cut into very small cubes.

1 tablespoon dark rum.

½ tablespoon vanilla extract


1 cup walnut, finely chopped.

Fig syrup.

1- Place all the dry ingredients in a bowl and wish to combine them all.

2- Dissolve the malt extract in the milk then mix all the wet ingredients and add to the flour, mix until you have dough, the place this dough on a lightly floured table and knead until the dough is elastic and soft.

3- Place the dough in a bowl and cover with a plastic bag; let the dough rest until it doubles its initial volume.

4- Deflate the dough and divide it in two equal parts, roll one of them and spread the fig over the rolled dough and sprinkle the walnut over the fig, the roll the dough until you have a log then gently press with your hands all over the log.

5- Cut the log in two parts length wise, carefully braid the two parts and form a ring, place on a greased and floured tray, let rise covered until it doubles its size.

6- With the rest of the dough you can make some cinnamon rolls, only spread some butter over the rolled dough and sprinkle some sugar and cinnamon, roll and cut portions of about 3 centimeters wide place on a greased floured tray and rest until they double their size.

7- Bake until the they are golden brown but take care not to let them too much in the over like I did (talking on the phone hi hi)

8- When the ring is baked brush it with some of the fig syrup.

For the fig filling.

Mix all the ingredients very well, I did this when the dough was raising so the figs absorbed the rum and vanilla extract.

Cinnamon rolls topping.

4 tablespoons butter.

¾ cup icing sugar.

1 teaspoon cinnamon.

1 teaspoon vanilla extract.

Mix all the ingredients very well and place over the rolls a soon as to take them out of the oven.