Madeleines Dessert Sandwiches with Caramel Cream

Method7 steps

1. 1

   Step 1: Melt the white chocolate chips (8 oz.) in a microwave-safe bowl in 15-second bursts, stirring after each and checking closely; the author guide is up to about 1 minute. Stop once melted. If too thick for dipping, stir in only a tiny amount of neutral oil to loosen it.

   Uses 8 oz. white chocolate chips · Neutral oil, a little only if needed to loosen the white chocolate

2. 2

   Step 2: Dip each of the 16 ready-made pumpkin-spice madeleines halfway into the melted white chocolate, then put on parchment, wax paper or a plate. Use only the coating needed and reserve unused melted chocolate.

   Uses 16 Donsuemor pumpkin spice madeleines · Melted white chocolate for half-dipping, as needed

3. 3

   Step 3: Sprinkle the chopped pecans (1/4 cup) over the wet chocolate coating and let it set until dry. Refrigerate the plate to speed setting if desired.

   Uses Sixteen half-dipped madeleines · 1/4 cup finely chopped pecans

4. 4

   Step 4: Once the coating has set, split each madeleine horizontally through its centre with a sharp knife, creating 16 top-and-bottom pairs. Make the halves as even as possible.

   Uses Sixteen madeleines with set chocolate and pecans

5. 5

   Step 5: Beat the cream cheese (4 oz.), softened at room temperature for about 20 minutes, with the granulated sugar (3 tbsp) and caramel sauce (2 tbsp) using a stand or handheld mixer until relatively smooth.

   Uses 4 oz. cream cheese, left on the counter at room temperature for 20 minutes · 3 tbsp granulated sugar · 2 tbsp caramel sauce

6. 6

   Step 6: While mixing the cream-cheese mixture, stream in the cold heavy cream (3/4 cup) from the side. Whisk until thick and stiff like frosting.

   Uses Cream cheese, sugar and caramel mixture · 3/4 cup cold heavy whipping cream

7. 7

   Step 7: Put the caramel cream in a star-tipped piping bag, or a food bag with a corner snipped off. Pipe onto the 16 bottom halves and replace each matching top half. Use as much cream as needed and refrigerate any unused cream. Serve the sixteen filled madeleines, or refrigerate them until serving.

   Uses Sixteen paired split madeleines · Whipped caramel cream, as much as needed