White Chocolate Ganache For Chocolate Glazed Madeleines Recipes

WHITE CHOCOLATE GANACHE

Steps:

• In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute.
• Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined.
• Refrigerate for at least 4-5 hours or until completely chilled.
• Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate.

WHITE CHOCOLATE GANACHE RECIPE

Steps:

• Microwave chocolate in microwave safe bowl for 1 minute to soften
• Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutes
• Whisk gently to combine cream and chocolate, do not incorporate air
• Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)
• Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

EASY WHITE CHOCOLATE GANACHE

Steps:

• Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.

WHITE CHOCOLATE GANACHE

Steps:

• Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
• Allow to rest, covered, overnight at room temp.
• For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.

WHITE CHOCOLATE GANACHE

Steps:

• Place finely chopped chocolate in small heatproof bowl.
• Set over warm water on low heat (water should not touch bottom of bowl).
• Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
• In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
• Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
• Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
• Gradually stir in remaining cream.

WHITE CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES

Steps:

• 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.

CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES

Steps:

• Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
• 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 madeleines to a clean rack to dry.

WHITE CHOCOLATE GANACHE FROSTING

Steps:

• In a small, heavy saucepan, heat the cream just until it starts to simmer.
• Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
• Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
• Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
• Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.