Custard Cream Dorayaki | Custard Cream Dorayaki (Japanese Pancake) Recipe

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.▶Amount of 7 sets (14 sheets).


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


1. Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix. Add a little warm milk and mix.

2. 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.

3. 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.

4. Add milk, mix, cover and rest in the refrigerator for 20 minutes.

5. 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.

6. 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.

7. Put 1 cooled cake on top of the wrap, put cream on top, cover with another cake, wrap with wrap to shape and fix, and then harden in the freezer for about 30 minutes.