Cut the Brussels sprouts into strips after cleaning them well, and sauté them in the pan with a pinch of salt. Let them cool and while waiting prepare the dough for the dorayaki.
Combine the flour, milk, sugar, rice oil, baking powder and baking soda in a large bowl and add the Brussels sprouts last.
Mix well and let the dough rest in the refrigerator for at least a couple of hours.
Then grease a pan with a drizzle of olive oil and cook the dorayaki by pouring the dough little by little with the help of a ladle. Turn the dorayaki as soon as the bubbles begin to appear on the surface and cook them on the other side.
Prepare the Cicioni cream by blending the fermentino cut in cubes with only water (use an immersion blender) until you get the desired consistency.
Arrange the dorayaki on top of each other to form a tower and pour the Cicioni cream as a topping. Decorate by adding the truffle balls.