8cm 4



70g
30g
100ml
1
2
1
2
2


200ml
() 8
1
2


1.

2.30

3.()(2)8cm

4.

5.

6.21

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(English Recipe)

Chocolate Chestnut Dorayaki
Servings: 4

INGREDIENTS
Dorayaki
1 large egg
2 tablespoons sugar
1 tablespoon honey
100 milliliters milk
70 grams flour
30 grams cocoa powder
2 teaspoons baking powder
2 teaspoons mirin
Oil, for greasing

Chestnut and Cocoa Cream
200 milliliters heavy cream
1 tablespoon sugar
2 tablespoons cocoa powder
8 sweet-boiled chestnuts, chopped, plus 4 whole, divided

PREPARATION
Make the dorayaki: In a medium bowl, lightly beat the egg. Add the sugar and honey and whisk well.
Whisk in the milk, then sift in the flour, cocoa powder, and baking powder and whisk until well combined. Add the mirin and whisk to incorporate.
Chill for 30 minutes.
Lightly grease a medium skillet with oil, then heat over medium heat. Ladle the batter into the skillet to make a circle about 3 inches in diameter. Cook the pancake until air bubbles form on the surface, then flip and cook on the other side until cooked through, about 3 minutes total. Repeat with the remaining batter.
Make the chestnut and cocoa cream: In a large bowl, combine the heavy cream and sugar. Sift in the cocoa powder. Beat with an electric hand mixer until stiff peaks form.
Add the chopped chestnuts and fold with a rubber spatula to combine.
Spread 1 dorayaki with the cream and place a whole chestnut in the center. Top with another dorayaki. Repeat with the remaining dorayaki and cream.
Enjoy!