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Dorayaki with coffee cream and tahini chocolate sauce

Soft, golden dorayaki with a honey-vanilla coffee cream inside.
Drizzle tahini chocolate sauce—silky, deep, and just a little nutty.
Every bite feels cozy, sweet, and beautifully balanced.

dessert ⏱ 50 min 450 kcal / portion 67.0 g carbs / portion (estimated) vegetarian eggglutenmilksoy 🔗 Original source

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Dorayaki with coffee cream and tahini chocolate sauce
v2 · rb0e705f985 20260727Z1751 1 tbsp honey 1 tsp vanilla bean paste 1 tsp sunflower oil 🌀 whisk flour, baking powder, and sugar to combine 🌀 whisk in eggs, honey, mirin, and vanilla until smooth, thick and glossy ⏳ ⏱ 10 min rest the batter 🌀 mix tahini chocolate sauce ingredients with water until smooth, adding a splash more water if needed to keep it pourable set up your dorayaki station and lightly brush the pan with sunflower oil 🍳 ⏱ 3 min weigh and add batter to the pan and cook until sides set and small bubbles appear 🍳 ⏱ 1 min flip the dorayaki and cook more until lightly golden, then transfer to a cooling rack ⏳ ⏱ 10-15 min cool the dorayaki on the rack 🌀 whisk coffee cream ingredients in a bowl to soft peaks 🍽 assemble sandwiches with coffee cream on one dorayaki leaving a 5mm border, then top with a second dorayaki 🍽 serve dorayaki cream sandwiches with tahini chocolate sauce for dipping Dorayaki 🎉 120 g flour ¾ tsp baking powder 80 g sugar 2 pieces egg 2 tbsp mirin 90 g tahini 1½ tsp soy sauce 1½ tbsp cocoa powder 1 tsp carob syrup 150 ml double cream 2 tsp instant coffee granules flour, baking powder, sugar egg, mirin tahini, soy sauce, cocoa powder, carob syrup double cream, instant coffee granules
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Preparation steps

  1. whisk flour, baking powder, and sugar to combine
  2. whisk in eggs, honey, mirin, and vanilla until smooth, thick and glossy
  3. rest the batter for 10 minutes
  4. mix tahini chocolate sauce ingredients with water until smooth, adding a splash more water if needed to keep it pourable
  5. set up your dorayaki station and lightly brush the pan with sunflower oil
  6. weigh and add batter to the pan and cook 3 minutes until sides set and small bubbles appear
  7. flip the dorayaki and cook 1 minute more until lightly golden, then transfer to a cooling rack
  8. cool the dorayaki on the rack for 10-15 minutes
  9. whisk coffee cream ingredients in a bowl to soft peaks
  10. assemble sandwiches with coffee cream on one dorayaki leaving a 5mm border, then top with a second dorayaki
  11. serve dorayaki cream sandwiches with tahini chocolate sauce for dipping

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