Taro Puff
Chanterelle Mushrooms, Green Strawberry Kimchi, English Pea Relish
Chef Ricky Chu of Frances | San Francisco, CA
Yield: 100 puffs
Adapted by StarChefs | August 2026 | Photo: Will Blunt
INGREDIENTS
Green Strawberry Kimchi:
Green strawberries, washed and trimmed
4 yellow onions
25 cloves garlic
1 cup rice flour
2 tablespoons granulated sugar
1 cup gochugaru
Kosher salt
Chanterelle Farce:
5 pounds chanterelle mushrooms, trimmed and quartered
6 bunches scallions, thinly sliced
100 grams gluten-free tamari
70 grams shio koji
Kosher salt
Ground white pepper
English Pea Relish:
1 pound English peas
Neutral oil
100 grams chive oil
4 lemons, zested
2 green strawberries, quartered
Kosher salt
Taro Puff Dough:
7 pounds taro, peeled, quartered, and sliced
454 grams wheat starch
600 grams extra virgin olive oil
To Assemble and Serve:
Oil for frying
METHOD
For the Green Strawberry Kimchi:
In a large nonreactive container, generously season strawberries with salt. Let sit overnight. The next day, rinse and pat dry. Set aside. In a Vitamix Commercial blender, combine onions and garlic until smooth. Set aside. In a saucepan over medium heat, whisk to combine rice flour, sugar, and 2 liters water until a thick slurry is achieved. Transfer to a large mixing bowl with gochugaru, reserved allium mixture, and green strawberries. Mix until strawberries are evenly coated. Transfer to an airtight container and store 3 months in a cool, dark room.
For the Chanterelle Farce:
In a sauté pan over medium-high heat, sear mushrooms until dry and crispy. Add scallions and toss to combine. Add tamari and shio koji. Season with salt and pepper. Cook until fragrant. Remove from heat and let cool. Transfer to airtight containers and refrigerate.
For the English Pea Relish:
In a saucepan over medium-high heat, add peas and enough neutral oil to submerge. Cook 5 minutes, or until mixture reaches 175°F. Strain and let cool. Transfer to a mixing bowl and gently mash. Fold in chive oil, lemon zest, and strawberries. Season with salt. Transfer to an airtight container and refrigerate.
For the Taro Puff Dough:
Bring a pot of water to a boil. Place taro in a steaming basket. Place over boiling water and steam 35 minutes, or until fork-tender. Pass through a food mill and set aside. In a large mixing bowl, combine wheat starch and 300 grams boiling water. Using gloved hands, knead 5 minutes. Add milled taro. Knead until wheat starch is fully incorporated. Add oil and knead additional 7 minutes, or until smooth and glossy. Divide dough into two portions and transfer to resealable bags. Refrigerate overnight. The next day, portion into 40-gram balls. Set aside.
To Assemble and Serve:
Place Taro Puff Dough balls on a clean work surface. Gently flatten to form into rounds. Top each Taro Puff Dough round with ½ tablespoon Chanterelle Farce. Fold Taro Puff Dough around Chanterelle Farce to seal. Set aside. In a sauté pan over high flame, heat oil to 350°F. Add stuffed Taro Puff Dough and fry until golden and crisp. Transfer to a paper towel-lined plate and let drain. Transfer to a serving plate. Top with desired amount English Pea Relish and Green Strawberry Kimchi.
