Custard Filled Dorayaki Recipe
Custard Filled Dorayaki Recipe: A delightful Japanese dessert featuring soft, fluffy pancake shells filled with rich, creamy custard. Perfect for tea time, celebrations, or a sweet indulgence. Learn how to make this easy and delicious treat at home!
Custard Filled Dorayaki Recipe is a delightful Japanese dessert that combines the soft, fluffy texture of golden pancake shells with a creamy, rich custard filling. Perfectly balanced in sweetness, this treat is ideal for tea time, celebrations, or simply indulging in something special. Each bite offers the pillowy softness of freshly made pancakes folded around the smooth, velvety custard, creating a harmonious blend of flavors and textures. Loved by both children and adults alike, Custard-Filled Dorayaki is not just a dessert—it's an experience of comfort and joy in every mouthful.
Ingredients
- 3 egg yolks
- 50 g sugar
- 25 g cake flour
- 240 g warm milk
- 1 teaspoon vanilla bean extract
- 1 egg
- 25 g sugar
- A pinch of salt
- 60 g milk
- 1 teaspoon honey
- 75 g cake flour
- 2 g baking powder
Nutritional Information
- Calories: 150
- Protein: 4g
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Sugar: 12g
- Cholesterol: 55mg
- Sodium: 50mg
Directions
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In a bowl, whisk together the egg yolks and sugar until well combined. Add the cake flour and mix thoroughly. Gradually pour in the warm milk while stirring, then add the vanilla bean extract and mix well. Strain the mixture into a bowl to remove any lumps. Heat the mixture on low heat, stirring constantly to prevent sticking. Once it starts to boil, turn off the heat and stir until smooth. Transfer the custard to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate until fully cooled. Once chilled, transfer the custard into a piping bag or ziplock bag.
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In a bowl, whisk together the egg, sugar, salt, milk, and honey until smooth. Sift in the cake flour and baking powder, then mix until a smooth batter forms. Strain the batter through a sieve to ensure it’s lump-free.
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Heat a lightly oiled pan over low heat. Drop small spoonfuls of batter onto the pan to form small, round pancakes. Cook until bubbles form on the surface, then flip and cook for about 1 minute on the other side. Repeat until all the batter is used.
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While the pancakes are still warm, fold them in half and seal the edges slightly. Pipe the chilled custard cream into the folded pancakes, filling them generously. Serve immediately or store in an airtight container until ready to enjoy.
