Dorayaki

Boil together 50 g of water and sugar.
Add 440 g of water and gelatine powder.
Melt chocolate at 45°C, and add lecithin and chestnut paste.
Mix together both mixtures and emulsify.

Mix all solid ingredients and progressively add water to obtain a homogeneous paste.
Pour on hot griddle with feeding bottle and bake at 100°C for 5 minutes.

Mix together water and fondant, and heat up to 50°C.
Add glucose and isomalt, and heat up to 160°C.
Spread out on silpat and leave to cool.
Pulverise with kitchen robot and store in airtight pot.

Bake chestnuts at 150°C for 18 minutes with open vent.
Mix sugar, glucose, vanilla and water, and heat up to 185°C.
Add hot chestnuts until a homogeneous dough is obtained.
Spread out on silpat and leave to cool.
Pulverise with kitchen robot and keep aside a small amount to create a rough texture.

Mix together chestnut praliné à l’ancienne and chestnut paste.
Melt together chocolate and cocoa butter.
Add chestnut mixture to chocolate mixture and temper to 24°C.

Caramelise Dorayaki cake, and fill with chestnut praliné and chestnut creamy.