Dorayaki

Used Cacao Barry products
Recipe components

Creamy Chestnut

IngredientsPreparation
  • 490g
    water
  • 50g
    water
  • 4g
    powdered gelatine (180 bloom)
  • 230g
    chestnut paste
  • 3g
    lecithin

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.

Dorayaki Dough

IngredientsPreparation
  • 300g
    flour
  • 60g
    corn starch
  • 75g
    sugar
  • 1g
    lecithin
  • 0.75g
    bicarbonate of soda
  • 413g
    water
  • 2g
    salt
  • 2g
    egg white powder
  • 2g
    baking powder

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.

Caramel

IngredientsPreparation
  • 100g
    water
  • 300g
    fondant
  • 130g
    atomised glucose
  • 150g
    isomalt

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.

Chestnut Praliné à l’Ancienne

IngredientsPreparation
  • 1000g
    chestnuts
  • 280g
    sugar
  • 140g
    glucose
  • 150g
    water
  • 2g
    vanilla pulp

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.

Crunchy Chestnut Praliné

IngredientsPreparation
  • 136g
    chestnut paste
  • 70g
    Deodorized Cocoa Butter

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.

Finishing and assembly:

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