Orange Galettes Layered with a Citrus Cream and a Drizzle of Caramel Sauce

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 4 servings
LEVEL: --

ingredients

  • 1/2 cup butter, room temperature
  • 1 cup confectioners' sugar
  • 2 large egg yolks
  • 1 tablespoon finely chopped orange zest
  • 1/2 cup ground pecans
  • 3/4 cup flour, sifted
  • 1/2 teaspoon vanilla
  • 1 recipe of Caramel Sauce, recipe follows
  • Shaker confectioners' sugar
  • 1 tablespoon chiffonade fresh mint
CITRUS CREAM
  • Recipe courtesy Emeril Lagasse, 1999
  • CARAMEL SAUCE
  • Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
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    Directions

    In mixing bowl, with a wooden spoon, cream the butter and sugar together. Add the yolks, 1 at a time, and mix thoroughly. Stir in the zest, pecans and flour. Add the vanilla and mix well. Form the dough into a log, 2 inches in diameter and 4 inches long. Cover with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Remove from the refrigerator and cut into rounds, 1/4-inch thick. Place on a parchment lined baking sheet, 2 inches apart. Bake for about 10 minutes or until lightly browned on the edges. Bake in batches. Remove from the oven and cool on wire racks. Makes 1 dozen. To assemble, place galettes in the center of each plate. Spoon of the cream mixture over the cookie. Lay a second cookie on top of the cream. Repeat with the remaining cream and cookies. Drizzle the entire cookie with the Caramel sauce. Garnish with confectioners' sugar and the mint.
    In a mixing bowl, fold the orange curd and whipped cream together.

    Makes about 2 cups
    In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

    Yield: about 3/4 cup
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