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Once again, I am straddling the fence on being tardy, but not because this one wasn’t done in time, just I hadn’t edited photos and I thought I had one more day!!!  Same song, same dance, different day.

Since it was the photos that slowed me down, I am going to make this a pictorial post.  Of course, I will give you an idea of what I think about this month’s challenge…….. Fantastic!!!!  In this house we are not much for fruit desserts, unless it is an apple or cherry pie, so I was skeptical.

Tian ROCKS!!!!

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.

Jennifer chose a fantastic recipe with which to challenge us.  We were to make everything by the book with the only exception being, we were able to play with the citrus we chose.  I opted for Ruby Red grapefruit and I kicked the caramel up a bit with the addition of Rosemary.  The recipe can be found here, as well as on Jennifer’s site.

Now for the pretty but late pictures!!!!!

I began with the marmalade…

First Blanch of the grapefruit.

Dicing the blanched fruit.

Adding the sugar..... for some reason I particularly like this picture.

Next the fresh squeezed juice.

Marmalade in the works.

Processing the filled jars....

Next came the Pate Sablee, which I only have pictures of fresh out of the oven…someone didn’t make sure there was a charge in his camera battery…. No Names, PLEASE!!

Baked in the cutters to reduce spreading.....

Pate Sablee bases cooling......

Skinless segments, I alway enjoy cutting citrus this way....

Gathering components for assembly, but must do the caramel first....

The sugar and rosemary beginning to become caramel.....

Caramel all done.......

adding half the caramel to the segments.....

One tian down. And a glimpse at the layering process....

Finished, unmolded, now smile for the camera!!!!!

Anyone remember the the song “I think I am turning Japanese” by the Vapours?

Anyone realize this is going to be a Daring Baker post?

Anyone wondering what my psychosis today might be???

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Alright, let me attempt to lead you down this twisted path.

As stated above this a Daring Baker post and… This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

As some of you may be aware, I missed both november’s and december’s challenges.  Both of these months are excessively hectic for me and I could neither have wrapped my mind or overly tired body around these to finish them.  I did attempt the caramel cake on december 26th for Ray’s b-day but after baking and letting rest, when I turned it out, it stuck and well…. I flipped.  The Yule Log, there was no way this side of hell, that I was even thinking about it.  So it was bite the bullet and get back in the saddle for this month or else get the boot…not a fan of the boot, so here I am!!!

“Tuiles” is francaise for tile, as in roof tile, as in those wavy terra cotta tiles on many a roof across the globe.  I did little research other than what I read on the Db forum so I am assuming this cookie ( I did the sweet version) gets it name because it is malleable and can be shaped like a tuile!!!

I had no fear of the recipe, nor of the shaping but I was absolutely at a loss for a creative shape.  I thought and I thought and then I thought I came up with the perfect bit of creativity, something completely of the moment that it just couldn’t lose.  It did….honestly it was a one in a million shot but someone posted that they would do this exact thing….arg!!!  Although, hers, Diary of a Glad Housewife,  is the first post I am reading!  So again thinking cap time.

Nothing, emptiness, the void of space…only these words can describe the progress of my thinking.  I gave up and headed over to youtube for a diversion.  I have been feeling nostalgic as of late and I have been listening to alot of 80’s and early 90’s music.  I was never a rocker, I went from Disco to punk to house to techno…always been a “clubby” kinda music listening guy.  So I was following link after link and then I came upon, as mentioned above, “I think I am turning Japanese”.  I never really got into this song as  I always thought it was rather nonsensical; but it did have the kind of beat that always caught me, so I listened.

I swear to you, I have never before used youtube as a menu-planning device nor was it my intent to do so but alas……..I started thinking……Japanese…….sushi…..wrapped…….malleable……tuiles………viola!!!

Yes, I agree, dark and twisted this thing called my brain!!!!!

That was the “why” now here is the “how” I did fruit sushi.

First I started with some leftover white rice (approx. 1 cup) to that I added a 10 ounce can of coconut milk and cooked that down as one would do with risotto.  Before all the liquid was absorbed, I added some vanilla and about 3/4 cup sugar and finished the process.  I would sooo love to tell you my local market had all the tropical fruit that I wanted to use but of course not, it is january and not really the time for peak ripeness, so jarred Dole Tropical fruit cocktail it was.  I then spread the rice on a buttered sheet of parchment in a rectangle, down the middle I placed the diced tropical fruit.  I rolled this all up and popped it in the fridge overnight.  The next afternoon I whipped up my batter, which I colored with green and brown food color paste from Wilton.  My template was cut the night before, I really should have made it a little longer, a simple rectangle 1 inch by 5.5 inches.  As suggested, I baked one just to get a feel for the timing, mine took a bit over 5 mins.  I had cut my stuffed rice log into 1 inch sections and had them waiting for the tuilles.  I did find it to be an easy process but it needed to be very fast as the rice was chilled and that hardened the cookie too quickly and the first few cracked before they could make it all the way around.  I had some leftover rice and I shaped that into smallish logs and decided to do a piped lattice wrap for those;  initially I used a #4 round tip and that was just too thick and the batter spread too much, a #2 created the effect you see below.

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This was a fantastic get back in the saddle challenge for me…the recipe was straightforward and more than easy enough.  The free-for-all creativity was just what I needed to set my mind on the year ahead.

And now that I have turned Franpanese, I present you with my Tuiles wrapped fruit Sushi!!!!

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