Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Fill the small pot ¼ full of water and place over high heat until the water has come to a boil. Turn down to a simmer and place a tight-fitting bowl over top with the white chocolate inside. Allow the chocolate to melt while stirring occasionally, being mindful not to let any water get into the chocolate. 

Once the chocolate has melted, remove from the heat and allow to cool slightly. Dip the top tips of the madelaine gently in the chocolate for a very light coating, then drag the madelaine across the edge of the bowl to remove any excess chocolate and place onto the parchment lined baking tray. 

Place the cream cheese into the mixing bowl with a whisk attachment and whip on high speed for a few minutes until light and fluffy. Add the strawberry jam and whip until well combined. Remove the cream cheese from the bowl and set aside into another bowl. 

Add the 35% cream and icing sugar to the bowl and whip on high speed until It’s not a snowboarding term, stiff peaks refer to whatever is being whisked to stand straight up when the beater or whisk is pulled out.stiff peaks form. Remove this mixture from the bowl and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold into the cream cheese mix. Add the lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice and combine as well. 

Place 1 tablespoon of filling on top of the madelaine, then press another madelaine on top to create a sandwich.