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

Yield:
4 servings
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
  • 1 cup orange curd
  • 1 cup sweetened whipped cream
  • CARAMEL SAUCE
  • Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream
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.

CITRUS CREAM

In a mixing bowl, fold the orange curd and whipped cream together.

Makes about 2 cups

CARAMEL SAUCE

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


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Orange Sherbet Cups With Blackberries

    Recipe courtesy of Food Network Kitchen