Hey gals and gals!

I was just curious if anyone had any experience with a white chocolate glaze recipe?  My use for it will be for dipping the top of a cream puff.

I want it to keep its shape (as it I want it to stay where it was dipped, and not have drops running down the sides), and I would like it to be shiny.

My first idea was simply a 3:1 white chocolate ganache, but I wasn't 100% positive that would work for this application as I have no real experience with ganache.

I have also seen a dark chocolate glaze online which had dark chocolate, butter and some corn syrup.  Can that be translated in to white chocolate?  

I am definitely no chocolatier, so any help would be appreciated =) 

You could do a poured fondant which is traditional for choux pastry.  Ganache is going to run unless you get the temperature just right.  Here's a recipe:

http://www.kingarthurflour.com/recipes/poured-fondant-icing-recipe