June 2010 Daring Bakers' Challenge

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Here is the link for the printable PDF file

The beginnings of my meringue

Recipe 1: Chocolate Meringue (for the chocolate Pavlova):

3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder

Directions:
1.Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
2.Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
3.Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
4.Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)
5.Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Folding the chocolate into the meringue

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):
1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone (see the recipe below for home made mascarpone)
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:
1.Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
2.Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
3.Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Beginnings of my Pavlovas

Recipe 3: Mascarpone Cream (for drizzling):
1 recipe crème anglaise
½ cup (120 mls) mascarpone
2 tbsp (30 mls) Sambucca (optional)
½ cup (120 mls) heavy cream

Directions:
1.Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):
1 cup (235 mls) whole milk
1 cup (235 mls) heavy cream
1 vanilla bean, split or 1 tsp pure vanilla extract
6 large egg yolks
6 tbsp (75 grams) sugar

Directions:
1.In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
2.Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
3.Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.
4.Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

I made these the diameter of a medium muffin

Homemade Mascarpone courtesy of Vera at Baking Obession
Much easier to make than it might seem, homemade mascarpone is a tastier and less expensive alternative to a store-bought cheese. It’s marvelous with ripe summer berries, finally appeared at our farmer’s markets.


Makes about 12 oz
Ingredients:
•500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
•1 tbsp fresh lemon juice

Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. And according to Vera it will firm up beautifully in the fridge-don't worry about the custard like texture when you place it in the fridge.

Assembly:
Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

Additional Information:
Wikipedia’s definition of Pavlova
The history of Pavlova
Videos:
Great video from Epicurious

http://www.doableanddelicious.com/

Daring Baker's Challenge - Croquembouche

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
It's amazing what a little over confidence can do to you-I love pate a choux-and I thought I was pretty good at making eclairs, swans and cream puffs using the choux.  So when I saw this month's Daring Bakers' Challenge-I thought great no problem ,piece of cake.  Ha-the choux was the least of my worries-it was the building of the piece montee that was my downfall!  You see Seattle and caramel glaze do not a marriage make-especially during Spring rain showers.  I was so proud of my little piece montee and couldn't wait to get up at the crack of dawn to photograph it-figuring I would have some great early morning light.  Well imagine my surprise when I came around the bend into the kitchen and saw caramel glaze dripping off the cake stand and sad little puffs that had rolled off the piece montee onto  the counter top and floor.  So back to the drawing board.
Fortunately the Vanilla Creme Patissiere and the Pate a Choux are not complicated and the recipes provided by Cat were excellent.  My cream puffs have never been more airy or tastier !  The 2nd time around I knew not to even attempt the caramel glaze and decided on chocolate ganache.  But I didn't want a giant cream puff tower covered in chocolate so I decided to add some Belgian Sugar Pearls to half the batch of choux just before baking.  I applied the sugar just after the egg wash.  They turned out so pretty and had a nice  crunch from the sugar-the next time I make cream puffs I'm going to make the entire batch with the sugar-very tasty.

Voila-Success

Quel Horrible ! And the pretty spun sugar -all gone

Vanilla Creme Patissiere

For the Vanilla Crème Patissiere (Half Batch)

1 cup (225 ml.) whole milk

2 Tbsp. cornstarch

6 Tbsp. (100 g.) sugar

1 large egg

2 large egg yolks

2 Tbsp. (30 g.) unsalted butter

1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.

Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

Cooling the Pate a Choux

Pate a Choux (Yield: About 28)
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs
For Egg Wash: 1 egg and pinch of salt
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Pate a Choux ready to pipe

Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

My little choux

Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool. Can be stored in a airtight box overnight.

So pretty and brown and so light

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Love the Belgian Sugar

Sometime this summer, when it is dry I will try them again with the caramel glaze !

Chocolate Ganache
1 1/2 cups heavy cream
12 oz good quality chocolate-finely chopped


Bring the cream to a boil over medium heat.  Take the boiling cream and pour it over the finely chopped chocolate.  Gently shake the bowl so that all of the chocolate is covered by the cream.  Let it sit for 2 minutes then gently whisk until the chocolate is melted.  

Here is the rest of the instructions if you are brave enough to try the caramel glaze .

Use one of these to top your choux and assemble your piece montée.
Chocolate Glaze:
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.
Hard Caramel Glaze:
1 cup (225 g.) sugar
½ teaspoon lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.
Assembly of your Piece Montée:
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place – see video #4 below).
When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! Bon appétit!
Additional Information: Here are some videos you may want to take a look at before you get started on your piece montée.
1) Martha Stewart Assembles a Croquembouche:
http://www.marthastewart.com/recipe/marthas-famous-croquembouche
2) Assembling croquembouche using the interior of a cylinder:
http://www.youtube.com/watch?v=Fq-UgMxe0Y4
3) Asembling Free-standing Croquembouche with Chocolate Glaze:
http://www.youtube.com/watch?v=ZrIanD5pi9E&feature=related
4) Assembling a Croquembouche with Toothpicks and Cone:
http://www.youtube.com/watch?v=vIGaidsM-NI&feature=related
See this google images search of Croquembouche for inspiration:
http://images.google.com/images?hl=en&source=hp&q=croquembouche&btnG=Search+Images&gbv=2&aq=f&aqi=&aql=&oq=&gs_rfai=
Here’s a link to a dairy-free pate a choux and crème patisserie recipe:
http://dairyfreecooking.about.com/od/dessertsbeverages/r/creampuffs.htm

Daring Bakers March Challenge-Orange Tian

March 1, 2010
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.

And now I understand why it is called DARING ! When I first saw the challenge I thought oh my gosh a recipe from Alain Ducasse's Cooking school-Toto we aren't in Kansas anymore !! After my heart stopped racing I couldn't wait to begin. I read and re-read the instructions at least 5 times. I would wake up in the middle of the night thinking of what my results would look like and taste like and I can't wait for my days off to begin the challenge !

PS: I baked this earlier in the month but we couldn't post to our blogs until everyone completed the challenge.
March 4, 2010
Here it is my week-end and I'm starting with the marmalade. I have decided to use blood oranges because I love the color and think it will make a pretty presentation besides tasting incredible.

Pretty blood oranges

I spent some time reviewing the You Tube video on segmenting citrus. Even though this is the way I normally segment them, I was a nervous wreck wanting to get them just perfect , so it took me most of the morning to segment my oranges and make my marmalade. I decided to do the segmenting first so that any scraps and defective ones could be thrown in with the marmalade. I think that was a good plan, except I have enough marmalade now to feed most of my neighbors for a week !

And so pretty when sliced open

Slices for the marmalade

Bitterness all gone after blanching

Lovely marmalade setting up

Such beautiful colors and so sweet

Even the compost is pretty

March 5, 2010

After my morning coffee I couldn't wait to begin phase 2 of the challenge. I made my caramel-but instead of just orange/caramel I made chocolate,orange caramel-because you can never have too much chocolate with anything ! Then I moved onto placing the blood orange segments into the silicone molds. I decided to use the molds instead of cookie cutters just to see how they would turn out and because I wanted them just a little smaller than the 4" cookie cutters I have.

              The molds worked out perfectly

Once I placed the segments into the molds and was satisfied with how they looked, I placed the molds into the freezer while I prepared the whipped cream with gelatine. This went fairly quickly and I was soon placing my completed Tians into the freezer to set up. I had to stop myself from opening the freezer every few minutes to see how they were doing ! I patiently waited 2 hours before pulling them out and keeping my fingers crossed that they would easily pop out of the molds. I had one minor casualty and it was the last one so of course I had to give the damaged one to my official taste tester. He didn't protest at all and he didn't seem to mind that the blood oranges no longer had the pretty swirl design to them. I watched his face and his expression said it all when he took his first bite-so of course I had to take a bite too. Oh my oh my-we almost had to arm wrestle for the next bite. I left him in Tian paradise while I went back to adding the caramel I had made to complete the presentation and Voila -behold my first Daring Bakers Challenge:

BLOOD ORANGE TIANS

Lovely Layers of Pate Sablee, Blood Orange Marmalade, Whipped cream with Marmalade folded in, topped with Blood Orange Segments covered with Chocolate Orange Caramel

BON APPETIT !

Directions,Recipe and Tips for Orange Tian

Recipe Source: Recipe slightly adapted from Alain Ducasse‘s Cooking School in Paris, France (http://www.ecolecuisine-alainducasse.com/).

Stabilized whipped cream (http://tamsin-cakes.com/2009/06/05/tamsincakes-on-flickr-adventures-in-s...)

Note: There are quite a few steps to making this dessert; however a lot of them can be made in advance. The orange marmalade can be made several days ahead of time and the caramel sauce and orange segments preparation should be made the day before you make the dessert. Also, if you have a scale, try and use the weighed measurements as they will be the most accurate.

This recipe and fabulous directions are compliments of Chocolate Shavings-check out her blog !

CAUTION-THIS IS NOT FOR THE FAINT OF HEART-IT IS INTENSE AND WILL TAKE DAYS BUT THE RESULTS ARE WELL WORTH IT !!

The recipe can be a little bit tricky to put together, especially the first time. My main tip is to make sure the whipped cream is firm enough when you make it and be sure to leave the desserts to set in the freezer for long enough or they will fall apart when you unmold them.

Preparation time:
- Pate Sablee: 20 minutes to make, 30 minutes to rest, 15 minutes to roll out, 20 minutes to bake
- Marmalade: 20 minutes to make, 30 minutes to blanch
- Orange segments: 20 minutes, overnight to sit
- Caramel: 15 minutes, overnight to sit
- Whipped Cream: 15 minutes
- Assembling: 20 minutes
- Freezer to Set: 10 minutes

Equipment required:
-Cookie cutters . Ideally, you should have about 6 cookie cutters to build the desserts in and cut the circles of dough (see photo). The cookie cutters will be the size of your final dessert, so they should be the size of an individually-sized tart mold. If you don’t have round cookie cutters you could use an individually-sized cheesecake mold without its base.
- A food processor (although the dough could be made by hand too)
- A stand-up or hand mixer
- Parchment paper or a silicone sheet
- A baking sheet
- A rolling pin

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

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 homogeneous 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 measure 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.

And if you have made it through all of this, pour a glass of wine and enjoy your dessert !

Resources:
http://www.wisegeek.com/what-is-a-tian.htm (An article about the dessert known as tian.)
YouTube link on how to segment an orange: http://www.youtube.com/watch?v=ZG5mcEEBlcI