Ombré Madeleine Pièce Montée

Want to impress your guests with a pretty dessert to share, and add a chic French touch ? Try this mounted piece of ombré madeleines !

Ingredients:

• 20–30 homemade madeleines (use your favorite traditional recipe)

• 400 g (about 14 oz) white chocolate, chopped

• Pink food coloring (gel works best)

• Toothpicks

• 1 polystyrene cone (available at craft stores)

Instructions:

1. Bake the Madeleines :
   Prepare your madeleines using your favorite classic recipe. Let them cool completely.

2. Melt the Chocolate :
   Gently melt the white chocolate in a double boiler or in the microwave (30-second bursts, stirring in between).

3. Create the Ombré Shades :
   Divide the melted white chocolate into 3–4 bowls. Add a tiny drop of pink food coloring to the first bowl and stir well. For each additional bowl, increase the amount of coloring to create progressively darker shades of pink.

4. Dip the Madeleines :
   Working quickly, dip each madeleine into the chocolate, starting with the lightest pink shade for the bottom row. Insert a toothpick into the bottom of each dipped madeleine.

5. Assemble the Pièce Montée :
   Take your polystyrene cone and begin planting the madeleines at the base, arranging them in a ring. Continue working your way up the cone with each row, using darker shades as you go. Overlap them slightly for a lush, full look.

6. Set and Serve :
   Let the chocolate set completely before moving the cone. Place your pièce montée in the center of your table, gather your guests, and enjoy pulling off each little cake!

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It’s a sweet, playful way to bring a bit of Parisian charm to your table — and I promise, it’s as fun to make as it is to eat. If you try it, I’d love to see your creations!

Bon appétit,
Elisabeth