Custard Cream Dorayaki Recipe (Japanese Pancake)

Name: Custard Cream Dorayaki
Prep time: 35 min
Cook time: 2 min
Total time: 37 min
Yield: 7
Cuisine: Japanese
Ingredients: 2 Egg yolks; 35g Sugar; 15g Cornstarch; 3g Vanilla bean paste; 200g Warm milk; 4 Eggs; 80g Sugar; 40g Honey; 4g Vanilla extract; 180g Cake flour; 5g Baking powder; 2g Baking soda; 40g Milk; 100g Heavy cream; 10g Sugar

by Cooking Tree 2022-01-16

written by Cooking Tree Published: 2022-01-16Updated: 2022-08-28

Jump to Recipe Print Recipe

Custard Cream Dorayaki is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a cute custard cream dorayaki because it is full of cream and plump~
The custard cream and whipped cream are mixed to create a softer and savory cream, which is really delicious.

Since it contains more custard than fresh cream, it has a chewy feel and is good for holding the shape.
The cream needs to be whipped harder than expected to hold its shape.

I made it more interesting because it was shaped like a dorayaki from Doraemon when it was shaped with wrap and hardened.

You can make various fillings such as red bean or chocolate cream.
Enjoy watching~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Cream Dorayaki
Pin Print

Rating: 5.0/5
( 2 voted )

Serves: 7 Prep Time: 35 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 90 calories 20 grams fat

Ingredients

2 Egg yolks
35g Sugar
15g Cornstarch
3g Vanilla bean paste
200g Warm milk

4 Eggs
80g Sugar
40g Honey
4g Vanilla extract
180g Cake flour
5g Baking powder
2g Baking soda
40g Milk

100g Heavy cream
10g Sugar

Instructions

Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix. Add a little warm milk and mix.
Add all the remaining milk, mix, put on low heat, and stir until thickened, then transfer to another bowl, cover with cling film, cool at room temperature, and cool in the refrigerator.
Add sugar to the egg and mix. Add honey and vanilla extract and mix. Sift in soft flour, baking powder, and baking soda and mix.
Add milk, mix, cover, and rest in the refrigerator for 20 minutes.
Put a pan greased with cooking oil on low heat, pour in the dough, and cook. When bubbles appear, turn over and cook a little more, then take it out of the pan and cool it.
Sift the custard cream through a sieve to loosen it gently. Add sugar to the cold whipped cream and whip until the horns stand, then add the custard cream and mix.
Put 1 cooled cake on top of the wrap, put cream on top, cover with another cake, wrap with a wrap to shape and fix, and then harden in the freezer for about 30 minutes.