There’s no denying that festive-themed, sweet treats are ideal at Christmas time. But if you’ve had your fill of mince pies, Christmas puddings and yule logs and want to try something different, we have the perfect substitute.
Introducing fuffy Japanese pancakes with Baileys crème pâtissière, honeycomb and chocolate sauce. Basically, the best treat for a bit of a post-Christmas indulgence.
Baileys shared the recipe with Her as they released their 2021 Treat Report, which looks at the food trends — and all the yummy treats — we’ll be seeing next year.
Fancy your hand at trying the recipe? Just keep scrolling.
For the Baileys Crème Pâtissière:
- 1 egg yolk
- 10 grams sugar
- pinch salt
- 160 ml whole milk
- 1 tablespoons corn flour
- 1/2 teaspoon vanilla extract
- 50 ml Baileys Original
- 150 ml double cream
For the pancakes:
- 2 egg yolks
- 4 egg whites
- 2 teaspoons vanilla extract
- 1 tablespoon caster sugar plus 50 grams
- 1 teaspoon baking powder
- 60 grams ’00’ or cake flour
- 65 ml milk
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cream of tartar
- pinch of salt
- Honeycomb, broken into bite sized pieces
- Chocolate sauce
As for the recipe itself:
Start by making the Baileys Crème Pâtissière.
- In a small saucepan, combine all the ingredients, except the butter and double cream and whisk to combine well.
- Place over a medium heat and continue to whisk for about 5 – 7 minutes until the mixture thickens considerably.
- Once thickened, remove the pan from the heat and whisk in the butter then pour into a bowl and cover with cling film. Leave to cool completely.
- When completely cool, whisk the double cream in a bowl until soft peaks start to form then fold the cream into the Baileys custard. Set aside until needed.
When all your elements are ready to go, it’s time to make the pancakes.
- Place the egg yolks, vanilla extract and 1 tablespoon caster sugar in a bowl and whisk to combine.
- Sieve over the baking powder and flour and mix to combine thoroughly then add the milk and whisk into the batter. Set aside.
- In a separate bowl add the egg whites, cream of tartar, lemon juice and salt and with a hand whisk or in the bowl of a stand mixer, whip the egg whites to stiff peaks. Once the egg whites have reached stiff peaks, add the 50 grams of caster sugar, 1 tablespoon at a time, until you have a thick, glossy meringue.
- Fold ⅓ of the meringue into the batter, working gently to retain as much air as possible then add the rest of the meringue and fold to combine everything.
- Place a pan over a low heat and grease 3 crumpet rings very well with the oil. Spoon the batter into the rings until it comes about ½ way up the side of the ring then leave to cook for about 3 – 4 minutes or until the pancake has risen to the top of the ring. If you don’t have 3 crumpet rings, or your pan won’t fit 3 rings, then just cook as many as you can at a time – the pancakes can be placed in a very low oven until you’re ready to serve.
- When the pancakes are cooked on one side, flip then over and cook for a further 2 – 3 minutes on the other side.
- Remove the rings and repeat with the rest of the batter.
Time to assemble.
- To serve, place a pancake on a plate, top with some of the Baileys Crème Pâtissière then place another pancake on top and repeat until you have a stack of three pancakes.
- Place some Crème Pâtissière on the top then add some crumbled-up honeycomb and drizzle with the chocolate sauce.