
Creamy Chestnut
Ingredients | Preparation |
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| Boil together 50 g of water and sugar. |
Dorayaki Dough
Ingredients | Preparation |
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| Mix all solid ingredients and progressively add water to obtain a homogeneous paste. |
Caramel
Ingredients | Preparation |
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| Mix together water and fondant, and heat up to 50°C. |
Chestnut Praliné à l’Ancienne
Ingredients | Preparation |
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| Bake chestnuts at 150°C for 18 minutes with open vent. |
Crunchy Chestnut Praliné
Ingredients | Preparation |
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| Mix together chestnut praliné à l’ancienne and chestnut paste. |
Finishing and assembly:
Caramelise Dorayaki cake, and fill with chestnut praliné and chestnut creamy.
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