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Revere Chocoyaki (Japanese Chocolate and Walnut Fritters)
Chef Mark Rausch teaches us how to prepare Revere chocoyaki or Japanese chocolate and nut fritters. We hope you like this new product with which you will innovate delicious new recipes.
Ingredients
- 450 g water
- 140 g pastry flour
- 10 g cornstarch
- 15 ml milk
- 2 eggs
- 5 g vanilla extract
- Milk or semi-sweet chocolate
- Nuts of your choice
- Fruit of your choice
- Maple syrup
Preparation
- In a bowl, add the flour and cornstarch and sift.
- Add the egg, milk, and vanilla extract.
- Mix the ingredients while gradually adding water until obtaining a thin batter.
- Let rest in the refrigerator for 20 minutes.
- Grease the entire surface of the mold.
- Fill each sphere of the Provoletera; we recommend placing the batter in a pitcher with a spout for greater ease.
- Add chocolate, nuts, fruit, or whatever you like inside each mixture.
- Flip each ball of our batter, incorporating a little more of the mixture so that they become round.
- Remove them from the heat and the Provoletera and serve.
- We can decorate the plate or accompany our chocoyaki with maple syrup or chocolate sauce.