Ginger Madeleines with Calvados Pots de Crème

Ginger Madeleines with Calvados Pots de Creme

With Halloween done and dusted, it’s time to look forward to American Thanksgiving. Yes, it is true that I am Canadian and yes, I already had my Thanksgiving. But I have a fair amount of readers in the US and a few friends, so I have to be there for them. Where there’s a menu to plan, I’ll be there. Menu planning is my sport. If you happen to be a Canadian reader, don’t think you can snooze on this post. You have a Holiday menu to think about. Sure, it seems like a long ways off right now, but it’ll be on your tail so fast it’ll make your head spin. Trust me, mid-December panic attacks in the cracker aisle aren’t cute. Okay, everyone paying attention? Everyone ready for the onslaught of the feasting season? Cool. Let’s talk about these Ginger Madeleines with Calvados Pots de Crème.

Ginger Madeleines with Calvados Pots de Creme

Today’s dessert is a riff on a treat I had in Paris nearly two years ago that I can’t stop thinking about. Now, something you have to understand about dining in Paris is every dessert menu comes with a choice – a Sophie’s Choice kind of choice. Do you get something sweet or do you order from the cheese cart? This is tough because, as I’m sure you’re aware, France is as known for their pastries as they are for their cheese. What’s a girl to do? Well, this girl mostly ordered cheese because cheese, but the night we went to Le Repaire de Cartouche I surprised myself when I ordered Vanilla Madeleines with a Vanilla Pot de Crème.

Calvados Pots de Creme - Ginger Madeleines with Calvados Pots de Creme

I have no explanation as to why I place this order. It just rolled off my tongue, well, as much as bad French can roll off the tongue. Perhaps I ordered it because my Canadian-self found the pairing odd or maybe the recently polished-off bottle of wine swayed my judgment. Whatever it was, I had those madeleines and that pot de crème and, oh my good gosh, they were good. So good I can’t describe them without swearing like a character from a 1950s Archie comic.

Ginger Madeleines with Calvados Pots de Creme

Ginger Madeleines with Calvados Pots de Creme

Now, calling a dessert you had in Paris “amazing” isn’t exactly revolutionary. It’s more of a “No dah!”. Yes, both the pot de crème and the madeleines were predictably delicious. But the two of them together is what got me shook. They were basically the best Dunkaroos situation I ever did have. After I plunged that first madeleine in that pot de crème I was forever changed. I could feel a dependency forming in real time. And from that day to this, I have never had the chance to indulge again. Until now. Yes, that’s right! These Ginger Madeleines with Calvados Pots de Crème make dreams come true. Sure, they are overly specific and deeply personal dreams but did they make them true? Oh yes, they did!

Ginger Madeleines with Calvados Pots de Creme

Ginger Madeleines with Calvados Pots de Creme

I don’t know if the pot de crème/madeleine is a traditional pairing and I can’t seem to get a straight answer out of the Internet. All I know is I haven’t seen the two on a dessert menu simultaneously since that magical December night in 2016. Oh sure, I’ve seen madeleines (you can get them at S-Bucks) in the wild and I’ve spotted the occasional pot de crème as well, although with a little less regularity. But no one in North America seems to put the two together. Since the world is not mine to manipulate, I figured the best way to relive that magical dunk was to remake the dessert my own damn self. Et voila! These Ginger Madeleines with Calvados Pots de Crème were born.

Ginger Madeleines - Ginger Madeleines with Calvados Pots de Creme

Ginger Madeleines with Calvados Pots de Creme

Now, you may have noticed that my madeleines and pots de crème are not simply vanilla flavored like the originals were. This is by no means an attempt to throw shade at Le Repaire de Cartouche. I made Ginger Madeleines to keep things seasonal in the hope you might want to make them at some point during the holiday season. I mean, I love pie but how many pumpkin and pecan pies can one person make before they become numb to the greatness of pie. Pie burn out is a real thing and it’s just as depressing as it sounds.

Ginger Madeleines with Calvados Pots de Creme

I opted for Calvados in the pots de crème because I am a sucker for nostalgia and I drank that delicious apple brandy everywhere in Paris. Also, I could not bring myself to buy vanilla bean. Have you seen the prices? It’s absolutely bananas! And honestly, this dessert is no place for the artificial stuff. It’s legit vanilla or bust.

Ginger Madeleines with Calvados Pots de Creme

So, that’s the scoop on these Ginger Madeleines with Calvados Pots de Crème. True they are French and fancy af but you can totally pull these guys off. All it takes is a bit of patience, a special pan, and a little gumption. Not a lot of gumption, just a leeettle.

Ginger Madeleines with Calvados Pots de Creme

Enjoy!

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Ginger Madeleines with Calvados Pots de Crème

Ingredients
  

Calvados Pots de Crème

  • 1 1/2 cup heavy cream
  • 8 tablespoons demerara sugar divided
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 4 egg yolks
  • 2 oz calvados
  • 1 teaspoon vanilla extract

Ginger Madeleines

  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1 teaspoon {gingerbread spice mix|https://www.rhubarbandcod.com/gingerbread-self-saucing-pudding/}
  • 1/4 cup unsalted butter melted and cooled to room temperature
  • 1 tablespoon fresh ginger grated
  • Confectioner's sugar for dusting

Instructions
 

For the Pots de Crème

  • Preheat the oven to 300°F.
  • Place the heavy cream, 6 tablespoons of the demerara sugar and the salt in a small saucepan. Bring the mixture to a low simmer, stirring occasionally, until the sugar dissolves completely.
  • In a large, deep skillet place the remaining sugar and the water. Bring the mixture to a boil. Heat the sugar mixture until it turns a deep amber, swirling the pan occasionally.
  • Remove the sugar mixture from the heat and add the warm cream mixture. The sugar mixture will bubble violently. Whisk until everything is well integrated.
  • In a separate bowl, whisk the egg yolks, calvados, and vanilla together. Take the cream mixture and slowly stream it into the yolk mixture, whisking constantly.
  • Pour the resulting mixture through a fine mesh strainer into a vessel with a spout. Set aside.
  • Take four small Mason jars and divide the pot de crème amongst them. Place the jars in a deep 9x13 casserole dish and fill it with enough water to immerse half of each jar. Transfer the casserole dish to the oven and bake for 40 minutes or until the edges are set and the centers have a slight wobble. Remove the jars from the water and let cool to room temperature before transferring to the fridge. Chill the pots de crème for at least an hour and a half before serving.

For the Madeleines

  • Preheat the oven to 375°F. Take 2 madeleine pans and brush them with melted butter. Dust the pans with a little flour and shake off the excess. Set aside.
  • Crack the eggs into a stand mixer fitted with a whisk attachment. Add the vanilla and the salt and whisk until the eggs are frothy.
  • With the mixer still running, slowly stream in the the sugar. Whisk the mixture for 10 minutes until the batter fall from the whisk in ribbons.
  • In a separate bowl, sift the flour and gingerbread spice together. Remove the mixing bowl from the mixer and add 1/3 of the flour mixture to the bowl. Using a rubber spatula, fold the flour mixture into the egg mixture until no streaks remain. Repeat with the remaining 2/3 of the flour mixture.
  • Finally, fold in the grated ginger and the melted butter.
  • Spoon the batter into the prepared madeleine pans, filling each mold 3/4 of the way. Transfer the pans to the oven and bake for 17 minutes or until golden and springy to the touch.
  • Remove the madeleines from the pans and transfer to a cooling rack. Let cool completely.
  • Once cooled, dust the cookies with confectioner's sugar and serve immediately alongside a Calvados Pot de Crème.

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