Dorayaki Dough
300 g flour
60 g corn starch
75 g sugar
1 g lecithin powder
0.75 g sodium bicarbonate
413 g soda
2.5 g salt
2.5 g egg white powder
2.5 g 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
100 g water
300 g fondant
130 g atomised glucose DE38
150 g 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.
Crunchy Chestnut Praliné
208 g chestnut praliné à l’ancienne
136 g chestnut paste
70 g Cacao Barry® Deodorized Cocoa Butter
50 g milk Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
- Mix together chestnut praliné and chestnut paste.
- Melt together chocolate and cocoa butter.
- Add chestnut mixture to chocolate mixture and temper to 24°C.
Chestnut Praliné à l’Ancienne
1,000 g chestnuts
280 g sugar
140 g glucose
150 g water
2 g vanilla zest
- 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.
Chestnut Creamy
50 g water
440 g water
50 g sugar
4 g gelatine powder
180 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
230 g chestnut paste
3.5 g liquid 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.
Finishing and assembly
- Caramelise Dorayaki cake, and fill with chestnut praliné and chestnut creamy.