‘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

2 Eggs
1/2 cup Water

Filling 1
1/2 cup Thickened Cream *firmly whipped
2 to 3 tablespoons Sweetened Chestnut Paste
1 to 2 teaspoons Rum

Filling 2
4 to 6 tablespoons Sweetened Chestnut Paste
10 to 12 Roasted Chestnuts *peeled and coarsely chopped

  1. 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.
  2. Make thin 10cm pancakes with least possible Oil. Non-stick pan is recommended as you need no Oil.
  3. 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.
  4. Sandwich 1-2 tablespoons of Chestnut mixture and 2-3 tablespoons Cream mixture with two pancakes.