‘Dorayaki’ is a Japanese sweet of two small pancake-like sponge wrapped a filling of Sweet Azuki (Red Bean) Paste. These days there are many variations. On the other day I saw Chestnut Cream Dorayaki that was available from a convenience store chain in Japan. I love Chestnut Cream as you can find how much I love it in the story of ‘Mont Blanc Cake’. I decided to make my own ‘Chestnut Cream Dorayaki’ recipe. Here I share it with you.
6 to 8 Dorayaki
1 cup Self-Raising Flour
1/3 cup Sugar *Today I used Dark Brown Sugar
2 tablespoons Sweetened Chestnut Paste
1/2 cup Water
1/2 cup Thickened Cream *firmly whipped
2 to 3 tablespoons Sweetened Chestnut Paste
1 to 2 teaspoons Rum
4 to 6 tablespoons Sweetened Chestnut Paste
10 to 12 Roasted Chestnuts *peeled and coarsely chopped
- This pancake batter would be easy to burn quickly. Please cook on low heat and try to make one side brown. The other side doesn’t require to be browned.
- Make thin 10cm pancakes with least possible Oil. Non-stick pan is recommended as you need no Oil.
- Add Sweetened Chestnut Paste and Rum to firmly whipped Cream and mix well. In a separate small bowl, combine Sweetened Chestnut Paste and chopped Roasted Chestnuts.
- Sandwich 1-2 tablespoons of Chestnut mixture and 2-3 tablespoons Cream mixture with two pancakes.
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