Welcome back friends! This week we are cooking up Creme de la creme a la Edgar as a dipping sauce with Roquefort’s butter cookies from Disney’s The Aristocats!
This recipe is featured when Edgar wants to get rid of Duchess and her kittens, thinking they will be the sole heirs to his employer’s fortune. He makes a cream for the cats to drink, laced with sleeping pills and drives them out to the countryside to abandon them. Roquefort the mouse brings his cookie to share the cream, and ends up falling asleep too!
First thing is first, I did not lace the creme with sleeping pills, I’m not trying to knock you all out. What I did do was infuse it with chamomile to add a calming effect, although this is optional. With or without the chamomile it really is quite tasty as a dip, on its own, or even as a creamer for tea or coffee.
I’d also like to mention that when Roquefort brings out his “cookie” he actually refers to it as a cracker, but it looks so similar to a Sable Breton or French Butter Cookie that I took the liberty of switching it over. Totally worth it when pairing the cookies with the cream!
CREME DE LA CREME A LA EDGAR
- 2 cups heavy cream
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tbsp. sugar
- 1/2 tsp. vanilla extract
- 1 or 2 chamomile tea bags (optional)
INSTRUCTIONS (CREME DE LA CREME A LA EDGAR)
- In a medium saucepan, combine the heavy cream, cinnamon, nutmeg, sugar and the chamomile bag or bags (optional).
- Cook over a medium heat, stirring occasionally until the sugar dissolves and the cream mixture begins to steam. Do not let it reach a boil.
- Remove the creme from the heat and stir in the vanilla extract.
- Divide into a bowl, bowls or cups and enjoy with Roquefort’s cookies (see below)!
- 1/2 cup salted butter, softened
- 3 egg yolks
- 1/2 cup confectioner’s sugar
- 1 1/4 cup flour
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
INSTRUCTIONS (ROQUEFORT’S COOKIES)
- Pre-cut the butter into small cubes and allow enough time for it to soften.
- Separate the egg yolks from the whites (you can keep the egg whites in the fridge for another recipe).
- Place the confectioner’s sugar and the egg yolks into a large bowl and whisk them together until they are fluffy and lighter in color.
- Add the softened butter, and whisk the mixture again until combined, this should look like a thick paste.
- Sift and stir in the baking powder and flour. Stop as soon as the dough comes together.
- Prepare a baking tray lined with a baking mat or parchment paper.
- Pre-heat the oven to 325F.
- Lightly flour your work area and transfer the cookie dough to it. Sprinkle the dough with a little bit of flour and flour your rolling pin.
- Using the floured rolling pin, gently press and stretch the dough to flatten it.
- Using a round cookie cutter (mine was about 2.5 inches in diameter), cut out the cookies and place them on your prepared baking tray, leaving a little bit of space between each cookie.
- Use the tip of a butter knife, create four + shaped patterns in the dough (see image above). If you butter knife is sticking to the cooke dip it in a little bit of flour.
- Repeat the process with any extra dough left. If the dough starts to become really soft, place in the fridge for a few minutes to harden.
- Bake for 25 to 30 minutes, until the cookies have a golden tint. Keep an eye on them, every oven is different!
- Remove the cookies from the oven and transfer them to a cooling rack until completely cool.
- Dip in the Creme de la creme a la Edgar (see above) and enjoy!