How to cook Japanese pearls properly?

Japanese pearls, also known as tapioca, are all the rage.

The proof, the pastry chef Christophe Michalak is particularly fond of it at breakfast as he confided to the microphone of Laurent Mariotte in the program

: "It's dangerous, I can take four bowls of tapioca. "

The opportunity for him to give us his tip for cooking the famous pearls because, contrary to what we believe, it is not so easy. 

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Patience is the mother of gluttony

"I waited until I was 47 years old to be able to cook the pearls correctly", confides Christophe Michalak.

Something to intrigue us.

"Very often, we cooked Japanese pearls in coconut milk. It is a mistake for me", explains the author of 

.

"How do I do it? I boil a lot of water. I pour the tapioca in rain. I mix and I cook on low heat for 5 minutes. I turn off the heat and let stand overnight. The Japanese pearls rehydrate. and the next day, I just have to pass them through a sieve. I collect them, I put that in a large bowl, I sprinkle generously with coconut milk. And then, I leave in the fridge. "

The ultimate?

Drink it very cold with a dash of maple syrup. 

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