Orange Tian and Wild Clementine

Credit: Mathilde de l'Ecotais


Ingredients (4 people)

Preparing the orange caramel

Preparing the chantilly cream

Assembly and presentation

  • apricot glaze (SQ)
  • 7 teaspoons clementine marmalade juice (6 cl)


Step 1: Making the shortbread dough

Mix butter, flour, and salt. Work the dough until it reaches a sand-like consistency. Beat the egg yolks together with sugar and vanilla until light in color. Combine the two mixtures, cover with plastic wrap and chill for 1 hour.

Roll out the dough to 1/10 inch (2 mm) thickness. Cut the dough into rounds using a round pastry cutter 3 1/4 inches (8 cm) in diameter. Place the cut-outs on a Silpat mat and bake for 10 minutes at 338°F (170°C) in a convection oven. Let cool on a rack.

Step 2: Preparing the orange caramel

Peel oranges completely and separate them into segments, taking care to collect the resulting juices.

Prepare caramel by cooking the sugar in a dry pan. Deglaze the caramel with the collected orange juice. Reduce the juice to the consistency of a 30° Baumé syrup. Add orange segments to the reduced caramel syrup and let sit for 1 day in the refrigerator.

Step 3: Preparing the chantilly cream

Beat heavy cream until stiff. Add clementine marmalade.

Step 4: Assembly and presentation

Cool the apricot glaze by adding some orange caramel.

Place 3 1/4 inch (8 cm) baking rings on parchment paper. Arrange orange segments like petals at the bottom of the rings. Fill three-fourths of the rings with clementine-flavored chantilly cream.

Spread a thin layer of clementine marmalade on the cookie rounds. Place on top of the chantilly cream. Turn the ring upside down and cover the dessert with apricot glaze.

Center the orange tian on a plate. Remove the baking ring. Drizzle a ribbon of reduced orange caramel sauce and clementine marmalade juice around the dessert.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

Other recipes by Alain Ducasse