PANCAKES | BERLINER | DOUGHNUTS WITH NOUGAT FILLING

Hooray! In keeping with the carnival season, this recipe is a great treat for in between meals. For all those who are not in Berlin and can celebrate with us, we have prepared delicious pancakes with a nougat filling.

Recipe for 20 pancakes
Preparation time: 1 hour + approx. 2 hours cooking time
Baking utensils: food processor, dough scraper, pan or deep fryer, piping bag and small perforated nozzle, thermometer

Ingredients for the pancake batter:

400 g wheat flour
1 cube of yeast
250-300 ml milk
160 g sugar
2 eggs
100 g soft butter
1pinch of salt
1 vanilla pod
Also: 1 liter of vegetable fat for frying

Ingredients for the nougat filling:

225 ml milk
6pieces of 'Nougat Happen'
170 g drinking chocolate pearls Venezuela 43 %

Ingredients for the decoration:

170 g drinking chocolate pearls Venezuela 43 %'
100 g 'Edelkakao Nibs'

Preparation of the pancake batter:

1. Mix the flour with the sugar, place in a bowl and make a well in the center.
2. Heat the milk (not too hot, make sure that the milk is not hotter than 35 °C maximum) and dissolve the yeast in it.
3. Pour the yeast milk into the hollow and stir with a fork to form a thick pre-dough.
4. Cover the dough with a cloth and leave to rise in a warm place for 45 minutes.
5. In the meantime, make the nougat filling (see below).
6. Add the rest of the dough ingredients to the pre-dough and mix in a food processor, first at a slow speed and then knead for 5 minutes at the highest speed to form an elastic dough
7. Cover the dough and leave to rise in a warm place for another 45 minutes.
8. Now knead the dough again briefly and form approx. 70 grams of dough per pancake into balls and leave to rise one last time in a warm place, covered with a cloth, for approx. 1 hour.
9. In the meantime, heat the vegetable fat to 160°C in a deep fryer or pan.
10. Fry the pancakes one after the other for 3-4 minutes on each side, drain on kitchen paper and leave to cool.

Preparation of the nougat filling:

1. Cut the nougat morsel into small pieces and place in a bowl together with the single-origin chocolate.
2. Heat the cream and pour over the nougat and single-origin chocolate. Stir with a whisk until the single-origin chocolate and nougat have dissolved and a homogeneous mixture has formed.
3. Place cling film directly on the surface and leave to cool at room temperature.

Filling and decorating the pancakes:

1. Pour the nougat filling into a piping bag with a small perforated nozzle and fill the pancakes with it (approx. 20 g per pancake)
2. Melt two thirds of the single-origin chocolate slowly in a bain-marie. Remove the bowl from the bain-marie and stir in the remaining single-origin chocolate until everything has dissolved (the temperature of the chocolate should now be approx. 28°C).
3. Dip the cooled pancakes in the chocolate and then sprinkle with cocoa nibs. To create a colorful mixture, some pancakes can also be dipped only in single-origin chocolate or sprinkled only with powdered sugar. There are no limits to your creativity.