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Chocolate Hazelnut Taiyaki on a marble board.
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Chocolate Hazelnut Taiyaki

A recipe for Chocolate Hazelnut Taiyaki! This soft and fluffy Japanese fish-shaped pastry has a creamy chocolate hazelnut filling.
Course Bread
Cuisine Japanese
Keyword bread, chocolate hazelnut, Japan, Japanese, nutella, taiyaki, waffle
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 -12 Taiyaki

Ingredients

  • 1 large egg
  • 3/4 cup (177 milliliters) milk
  • 2 tablespoons (28 grams) unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract optional
  • 1 1/2 cups (173 grams) cake flour
  • 3 tablespoons (38 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Vegetable oil for greasing
  • 2/3 cup (240 grams) chocolate hazelnut spread

Instructions

  • In a medium bowl, beat the egg. Whisk in the milk, butter, and vanilla extract if using.
  • In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  • Use a wooden spoon or spatula to gently fold the flour mixture into the liquid ingredients until just incorporated.
  • Cover and refrigerate the bowl for 1 hour.
  • Place a taiyaki pan on the stove over medium low heat. Lightly grease with vegetable oil.
  • Once heated, fill one side of the taiyaki pan cavities 1/3rd full with the rested batter.
  • Add a heaping tablespoon of chocolate hazelnut spread in the center of the fish and cover with batter to fill out the fish shape. Be careful not to overfill. Close the pan and flip.
  • Cook for about 1-2 minutes until golden. Flip and cook the other side until golden, another 2 minutes, checking the color occasionally once it has had a chance to set.
  • Transfer the golden taiyaki to a wire rack and repeat with the remaining batter and chocolate hazelnut spread, greasing the pan as needed.