Sunday, October 31, 2010

Baked macarons from Tokyo

One of the more peculiar things at the Salon du Chocolat was Sadaharu Aoki’s Tokyo Macaron Yaki. Qu’est-ce que c’est?

I wasn’t entirely sure, but since one of his bakers started cooking them right there, I couldn’t take my eyes off the process.

First, the patissier broke out a batter squirter, and injected dollops of matcha-flavored batter into muffin divets on a stovetop oven.

Then out came the chocolate macarons.

Plunk, plunk, plunk…

After a little cooking time, the squirter came out again, and he started baking the tops.

Voila, he then deftly sandwiched the two…

…and let them cook a little while longer.

That was it. Sadaharu Aoki’s baked macaron.

Of course after having invested the time to watch the full process, I had to sample one for myself.

Warm, melty chocolate cake from a master patisserier? Bien sur…

It’s a wonderfully balanced decadence: not too rich or sweet. Unusual and special.

In fact, I didn’t know it at the time but M. Aoki won the “International Excellence” award at the Salon du Chocolat for the second year in a row.

Will his Tokyo Macaron Yakis be the next Parisian sensation? Time will tell...


"All things French" said...

Miam!! how utterly decadent! Your pics are great!
They appear larger than the macarons I buy here - but what an amazing experience to see the whole making of them. incredible!
have a lovely week

a Broad said...

They don't use ovens in Japan... they don't bake .. I cannot imagine not having an oven.
My son lived in Japan for 7 years, I think he might like the desserts but personally, I just don't.
But I make up for the lack of respect for their desserts by enjoying every noodle they ever made :)

Lucie said...

This is kind of genius--I think we should all group together and start the trend of macarons baked in mini-cakes. Imagine the possibilities: lemon macarons in poppy seed cakes, fig macarons encased in a financier...thank you Aoki!!

ParisBreakfasts said...

Oh how I wanted to taste one of those, after watching the process.
Unfortunately I was no accompanied by such an adventurous taster as yourself and was physically restrained from buying one.
Aoki seems to have a penchant for 'sandwich' type creations using the macaron as innards.
Two years ago he enrobed macarons in dark chocolate - incredibly rich and I'm not sure it worked but you gotta hand it to him doing something different...

Anonymous said...

My first impression is one of dubiousness...but I would still love to try this!!

Thanks for sharing - I can only look on wistfully from my laptop, being far, far away from Paris!

Anonymous said...

Interesting! I'm glad you captured this.