Custard Cream Dorayaki

Name: Custard Cream Dorayaki
Total time: 8400 s
Yield: 5 dorayaki
Cuisine: British
Ingredients: 2 egg yolks; 30 g sugar; 15 g cornstarch; 1/2 tsp vanilla extract; 200 ml warm milk; 4 eggs; 60 g sugar; 40 g honey; 1 tsp vanilla extract; 180 g cake flour; 5 g baking powder; 2 g baking soda; 40 ml milk; 1 dash oil for cooking the pancakes; cooked custard strained; 100 g heavy cream; 10 g sugar

HomeCookJournal @homecookjournal

With a smooth custard cream filling sandwiched between fluffy, honey-flavoured pancakes, this custard cream dorayaki is a must-try for all dessert lovers!
Full recipe on homecookjournal: https://homecookjournal.com/custard-cream-dorayaki/

HomeCookJournal @homecookjournal

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Ingredients

2 hr 20 mins

5 dorayaki

For the custard
2egg yolks
30 gsugar
15 gcornstarch
1/2 tspvanilla extract
200 mlwarm milk
For the dorayaki pancakes
4eggs
60 gsugar
40 ghoney
1 tspvanilla extract
180 gcake flour
5 gbaking powder
2 gbaking soda
40 mlmilk
1 dashoil for cooking the pancakes
For the custard cream filling
cooked custard strained
100 gheavy cream
10 gsugar

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Steps

2 hr 20 mins

1

Prepare the custard in advance. In a pot, whisk together egg yolks and sugar, add in cornstarch, mix to combine. Add in vanilla extract and stir in warm milk. Combine well.
2

Heat the mixture over low heat, stirring constantly until it thickens.
3

Transfer the cooked custard to a bowl, and wrap with cling film. Make sure the cling film touches the surface area of the custard to maintain moisture.
4

Keep it chilled in the fridge.
5

Make the dorayaki pancakes. In a mixer bowl, whisk together eggs and sugar. Add in vanilla extract and honey, mix well.
6

Sift in the dry ingredients, whisk to combine. Add in milk and mix well.
7

Wrap the mixer bowl with cling film then chill the batter in the fridge for 30 minutes.
8

Heat a dash of oil in a non-stick frying pan over low heat, then use a piece of kitchen towel to wipe out the oil. This is key to ensuring the pancakes are cooked till golden brown evenly.
9

Pour in ¼ to ⅓ ladle of pancake batter to the pan, heat until the surface of the batter starts bubbling (about 1-2 minutes), flip over the pancake and cook the other side (about 30 seconds). Cook one pancake at a time and grease the pan between batches as needed.
10

Repeat for the rest of the batter. This recipe makes 10 pancakes.
11

Make the custard cream filling. Strain the custard through a strainer to smoothen it and remove any curdled or cooked egg from the custard.
12

In a mixer bowl, add in heavy cream and sugar. Use a hand mixer to whip the cream until it forms firm peaks.
13

Add in the strained custard and fold the mixture until well combined.
14

Assemble the custard cream dorayaki. Place a piece of cling film on a plate, then place a slice of pancake with the bottom side facing up.
15

Transfer the custard cream into a piping bag, squeeze into the centre of the pancake, leaving some space on the edges. Be sure to squeeze more custard cream in the centre so the dorayaki is thicker in the middle with a curved shape.
16

Place another slice of pancake on top with the top side facing up.
17

Gently press down the sides of the pancakes and wrap tightly with the cling film. Use a tape to stick the cling film ends to hold the dorayaki shape.
18

Freeze for 30 minutes before serving.

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HomeCookJournal @homecookjournal

on May 09, 2024 01:54

Appreciate the art of cooking as more than purely having various flavours from food; it's a way to express love towards your friends and family, bringing joy and happiness to the table.Follow me:Website: https://homecookjournal.com/Instagram: https://www.instagram.com/homecook_journal/YouTube: https://www.youtube.com/channel/UCnxd8HQDtAcsDsOSvOkF0vAFacebook: https://www.facebook.com/homecookjournalPinterest: https://pin.it/4seQnawGU