Taiyaki – Chocolate Filling
Crispy fish-shaped pastry with a molten chocolate center — the kind of filling that surprises people expecting anko.
Nutritionper 1 taiyaki›
221
Calories
5g
Protein
30g
Carbs
9g
Fat
Ingredients
| 1 cup (125g) | all-purpose flour | |
| 2 teaspoons | 10 ml | baking powder |
| 1 tablespoon | 15 ml | sugar |
| 1 | large egg | |
| 3/4 cup (180ml) | milk | |
| 1 tablespoon | 15 ml | neutral oil |
| 3.5 oz (100g) | dark chocolate (for ganache) | |
| 1/4 cup (60ml) | heavy cream (for ganache) | |
| 1 tablespoon | 15 ml | butter (for ganache) |
Instructions
Crispy fish-shaped pastry with a molten chocolate center — the kind of filling that surprises people expecting anko.
- Make ganache: Heat cream until just simmering, pour over chopped chocolate and butter, and stir until smooth. Refrigerate until firm enough to scoop, about 1 hour.
- Prepare taiyaki batter as in the classic recipe.
- Fill greased taiyaki molds two-thirds with batter, place a small scoop of ganache in the center, cover with batter, and close the mold.
From Tou, Ben; Patisserie, Isabelle. Made in Japan Cookbook: Japanese Baking for Beginners – Mochi, Cakes, and Traditional Pastries || Sweet Side of Japan (p. 22).