Orange Galettes With Citrus Cream And Caramel Sauce Recipe - Cooking Index
Orange Galettes With Citrus Cream And Caramel Sauce Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter - room temperature |
| 1 cup | 198g / 7oz | Confectioners' sugar |
| 2 cups | 396g / 13oz | Egg yolks (large) |
| 1 tablespoon | 15ml | Finely-chopped orange zest |
| 1/2 cup | 118ml | Ground pecans |
| 3/4 cup | 46g / 1.6oz | Flour - sifted |
| 1/2 teaspoon | 2.5ml | Vanilla |
| Shaker of confectioners' sugar | ||
| 1 tablespoon | 15ml | Chiffonade fresh mint |
| Citrus Cream | ||
| 1 cup | 237ml | Orange curd |
| 1 cup | 237ml | Sweetened whipped cream |
| Caramel Sauce | ||
| 1 cup | 198g / 7oz | Granulated sugar |
| 1/4 cup | 59ml | Water |
| 1 cup | 237ml | Heavy cream |
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. 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)
For the Citrus Cream: In a mixing bowl, fold the orange curd and whipped cream together. (Makes about 2 cups)
For the 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. (Yields about 3/4 cup)
To assemble, place galettes in the center of each of 4 plates. Spoon some of the Citrus 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.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C80) - from the TV FOOD - NETWORK
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