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1
In mixing bowl, with a wooden spoon, cream the butter and sugar together.
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2
Add the yolks, 1 at a time, and mix thoroughly.
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3
Stir in the zest, pecans and flour.
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4
Add the vanilla and mix well.
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5
Form the dough into a log, 2 inches in diameter and 4 inches long.
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6
Cover with plastic wrap and refrigerate for 30 minutes.
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7
Preheat the oven to 350 degrees F. Remove from the refrigerator and cut into rounds, 1/4-inch thick.
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8
Place on a parchment lined baking sheet, 2 inches apart.
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9
Bake for about 10 minutes or until lightly browned on the edges.
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10
Bake in batches.
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11
Remove from the oven and cool on wire racks.
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12
To assemble, place galettes in the center of each plate.
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13
Spoon of the cream mixture over the cookie.
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14
Lay a second cookie on top of the cream.
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15
Repeat with the remaining cream and cookies.
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16
Drizzle the entire cookie with the Caramel sauce.
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17
Garnish with confectioners' sugar and the mint.
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18
In a mixing bowl, fold the orange curd and whipped cream together.
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19
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often.
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20
Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes.
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21
Remove from the heat.
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22
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.
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23
Cool.
