White Chocolate Ganache for Chocolate Glazed Madeleines
Add contrast to our chocolate glazed madeleines by glazing them with this white chocolate ganache.
- Yield: Makes about 2 cups
Source: Martha Stewart Living, Spring 1991
- 8 ounces white chocolate, chopped
- 1 cup heavy cream, preferably not ultrapasteurized
- Chocolate Glazed Madeleines
Place chopped white chocolate in a warm, dry stainless-steel bowl. Put the bowl in a warm spot, such as a gas oven with just the pilot light on or an electric oven set at 99 degrees. Stir occasionally with a wooden spoon (see note).
Mix together the melted chocolate and heavy cream until smooth.
Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
Transfer cakes to a clean rack to dry.