Madeleines Dessert Sandwiches with Caramel Cream

Melt the white chocolate chips in a microwave-safe bowl in 15 second increments, stopping to stir the white chocolate each time. Continue up to 1 minute, until the chocolate has melted. If the melted chocolate is too hard to stir or dip the madeleines into, stream in a tiny bit of oil and stir to loosen up.

Dip the madeleines halfway into the white chocolate, then place on a sheet of parchment paper/wax paper/or just a plate.

Sprinkle the chopped pecans over the white chocolate, then let the chocolate set until dry. To speed things up, you can transfer your plate of madeleines to the fridge for the chocolate to set more quickly.

Use a sharp knife to split the madeleines in half, cutting into the madeleines horizontally straight through the center. It's okay if they aren't cut perfectly symmetrical. Just do your best to make the halves as even as possible.

Beat the cream cheese with the sugar and caramel sauce in the bowl of a stand mixer or with a handheld mixer.

Once relatively smooth and combined, continue mixing but stream in the heavy cream from the side of the bowl. Whisk together until the mixture has thickened up and the cream is stiff like frosting.

Fill a pastry bag with a star tip, or just a ziplock bag with the corner snipped off, with the caramel cream and pipe the cream onto the bottom halves of the madeleines. Place the top half of the madeleine onto the cream and serve or refrigerate until ready to serve.