Hojicha-Chestnut Dorayaki
Dorayaki is a beloved traditional Japanese treat, typically filled with sweet red bean paste. However, red beans have never been my favorite, so I decided to take a creative turn with this classic dessert by introducing a new and exciting flavor combination: Hojicha-Chestnut Dorayaki. The result is a delightful twist on tradition, with a perfect harmony of flavors.
For the dorayaki batter, I kept it simple—just a one-bowl recipe that makes preparation easy and fuss-free. The real star of the show, though, is the filling. I crafted two delicious options: a rich Hojicha Custard Cream and a smooth Chestnut Paste, both of which pair beautifully with the light, fluffy dorayaki pancakes.
Who came up with the Hojicha and Chestnut combination?
The inspiration for this unique flavor pairing comes from Michelle at Paragon Tea Room, who had long been curious about combining the earthy notes of hojicha with the nutty, subtly sweet taste of chestnut. The idea intrigued me, and I couldn’t resist bringing it to life in a dorayaki.
How did the Hojicha-Chestnut Dorayaki turn out?
So, how did the Hojicha-Chestnut Dorayaki turn out? In a word: flawless. The roasted, earthy flavor of the hojicha tea perfectly balances the richness and sweetness of the chestnut, creating a treat that’s both satisfying and light. Unlike the more traditional red bean-filled dorayaki, this version feels less heavy and pairs wonderfully with a cup of hot tea. It’s a match made in dessert heaven, and I’m excited to share this delightful recipe with you.
Hojicha-Chestnut Dorayaki
Ingredients
Dorayaki Batter
- 2 Large Eggs
- 100 g All-Purpose Flour sifted
- 45 mL Milk
- ½ tsp Baking Powder
- 27 g Sugar
- 10 g Honey
- 20 g Vegetable Oil
Chestnut Paste
- 200 g Peeled Roasted Chestnut
- 1 tbsp Sugar
- 3 tbsp Whipping Cream
Hojicha Custard Cream
- 2 Egg Yolks
- 30 g Sugar
- 18 g Corn Starch
- 200 mL Milk
- 1 tbsp Hojicha Powder sifted
Instructions
To Prepare Hojicha Custard Cream:
- In a bowl, add 30g of sugar to the egg yolks. Whisk until the sugar dissolves and the mixture becomes a pale, airy consistency.
- Add corn starch to the mixture and whisk until fully combined.
- In a saucepan, add 200mL of milk and hojicha powder. Stir until the hojicha powder dissolves, then bring the mixture to a boil until bubbles start to form. Remove from heat.
- Slowly pour the warm hojicha milk into the yolk mixture while continuously whisking to prevent curdling. Mix until fully incorporated.
- Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly until it begins to thicken.
- Reduce to low heat and continue stirring until bubbles start to appear on the surface. Remove from heat immediately.
- Transfer the custard cream to a bowl and set it aside to cool down completely.
To Prepare Dorayaki Pancakes:
- In a large bowl, combine an egg, sugar, honey, 30mL of milk, and oil. Whisk until the mixture is smooth and fully incorporated.
- Sift all-purpose flour and baking powder into the wet mixture. Gently fold the dry ingredients into the wet mixture using a spatula, employing the cut-and-fold method.
- Allow the batter to rest for at least 30 minutes. Meanwhile, prepare the chestnut paste (instructions below).
- After resting, add an additional 15mL of milk to the batter and mix until the consistency is slightly runny.
- Preheat a non-stick pan over medium-low heat for 2-3 minutes. Do not grease the pan to achieve an even, golden-brown color.
- Using a ladle or measuring cup, pour the batter onto the pan to form pancakes approximately 8cm in diameter. Pour the batter in one go to ensure an even color.
- When bubbles start to appear on the surface, flip the pancake and cook the other side for 10-15 seconds.
- Repeat the process until all the batter is used up.
To Prepare Chestnut Paste:
- In a food processor, combine chestnuts, sugar, and 2 tablespoons of whipping cream. Puree until smooth.
- Check the consistency to ensure it’s sticky enough to form a ball. If necessary, add 1 tablespoon of whipping cream and puree again. The chestnut paste is now ready.
To Assemble Dorayaki:
- Match the pancakes by size.
- Transfer the hojicha custard cream to a piping bag.
- Place a portion of chestnut paste on one pancake, and pipe an even layer of hojicha custard cream over the chestnut paste.
- Top with the matching pancake to create a sandwich. Repeat with the remaining pancakes.
- Serve and enjoy your homemade Hojicha-Chestnut Dorayaki!
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