Tuesday, December 22, 2009

Macaron de la divinité captures the essence of this mulberry purple coloured root....

~ le Macaron aux Taro~
Taro flavoured macaron filled with coconut white chocolate ganache

This article is part of "The Macaron Series"

As the potato of the humid tropics, I consider Taro is one of the most flavourful root, is commonly used within Chinese cuisine in a variety of styles; in desserts it is used in sweet soups, bubble tea, and as a flavouring in ice cream and other desserts in the China. McDonald's sells Taro flavored pies at their stores in China! To celebrate my inner passion for this mulberry purple coloured root, what could be more suited than disguising its essence behind the shining dome of a macaron?

For the Macaron Recipe, please click on this link below for the recipe for the Earl Grey Macaron:

* Replace the 8g of Earl Grey tea powder with 8g of Taro powder

~ Coconut White Chocolate Ganache ~

4 tbs Coconut Powder (can be found in Asian supermarkets)
4 oz White Chocolate Couverture, finely chopped and place in stainless steel bowl
1/2 cup Heavy Cream

1. Mix 2 tbs of heavy cream into the Coconut powder to form a smooth paste
2. Place the remaining heavy cream in a saucier over medium heat and bring it to a near simmer
3. Pour the hot cream over the finely chopped white chocolate, and very gently stir until all white chocolate pieces have melted
4. Stir in the Coconut paste until it has completely incorporated with the white chocolate ganache
5. Allow the Coconut ganache to cool and thicken
6. Place the Coconut ganache into a piping bag to assemble le Macaron aux Taro!

Bon Appetit!

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