Add contrast to our chocolate glazed madeleines by glazing them with this white chocolate ganache.

Martha Stewart Living, Spring 1991


Recipe Summary

Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Melting white chocolate in the oven can take as long as 3 hours, depending on the amount you're using.