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Dorayaki - Pepe Isla

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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

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


100 g water
300 g fondant
130 g atomised glucose DE38
150 g isomalt

  1. Mix together water and fondant, and heat up to 50°C.
  2. Add glucose and isomalt, and heat up to 160°C.
  3. Spread out on silpat and leave to cool.
  4. 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

  1. Mix together chestnut praliné and chestnut paste.
  2. Melt together chocolate and cocoa butter.
  3. 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

  1. Bake chestnuts at 150°C for 18 minutes with open vent.
  2. Mix sugar, glucose, vanilla and water, and heat up to 185°C.
  3. Add hot chestnuts until a homogeneous dough is obtained.
  4. Spread out on silpat and leave to cool.
  5. 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

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

Finishing and assembly

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