Chocolate Dessert from Japan – Chocolate Dorayaki (Japanese pancake sandwich with chocolate custard)
For chocolate crème patissière (custard):
330ml milk 1 tsp vanilla extract 3 tbs cocoa powder 75g caster sugar 4 egg yolks 25g flour For the pancakes:
4 eggs 2 tbs honey 1/2 cup caster sugar 1 cup plain flour 1 tbs water butter to slightly grease the pan
Method for Custard:
First, make the chocolate custard so it has time to cool.
Pour the milk and vanilla extract into a heavy based pot and bring to boil, be careful not to burn it. Once milk is boiled, remove from heat and set aside.
In a bowl,whisk the egg yolks and sugar until pale yellow then whisk in the flour until combined. Sift in the flour and cocoa powder and mix well to combine.
Slowly pour the hot milk in a small stream into the bowl while whisking.
Pour them back int…