Dorayaki with coffee cream and tahini chocolate sauce

dessert · ⏱ 50 min · 5 portions · 67.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, soy

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
http://flowcooking.food/en-us/recipe/207/dorayaki-with-coffee-cream-and-tahini-chocolate-sauce/