A recipe from cooking-ez.com
238K 24.1 September 10th 2018
For 1 Chinois, you will need:
|Preparation||Resting||Cooking||Start to finish|
|49 min.||4 hours||40 min.||5 hours 29 min.|
Step by step recipe
- 1: After preparing 500 g Brioche dough, refridgerate for 1 or 2 hours or overnight, so that the dough becomes firm.
Then roll out dough (sprinkle generously with flour) into a large rectangle about 1 cm or 0.5 inch thick.
- 2: Put this rectangle on a bigger sheet of cooking parchment. If necessary, reshape your rectangle after this transfer operation.
- 3: Spread a layer of 300 g Confectioner's custard (Crème pâtissière, or French pastry cream) all over dough rectangle, 0.5 cm or 0.25 inch thick (add more if you wish).
- 4: Now your goal is to roll up the dough to form a cylinder.
It looks difficult, but in fact it's quite easy, thanks to the paper sheet. Use it to start rolling, without touching the dough, and so form the roll.
- 5: Continue until completely rolled up.
- 6: Put roll on a baking sheet, and refrigerate for about 2 hours, until the roll becomes quite firm.
- 7: After this time, remove roll from the fridge and with a large sharp knife, trimm off the ends to neaten.
Note: you can cook these bits later.
- 8: Then cut the roll into slices about 3 cm or 1.5 inches thick, and arrange them in a round mould or tray, touching one touching another.
That's why firm dough is absolutely essential, otherwise the slices will squash during cutting.
- 9: Cover mould with a plastic sheet, and leave in a warm place for 2 hours.
- 10: After this time, preheat oven to 180°C or 356°F. Glaze top of cake.
- 11: Put in the oven for about 30 minutes.
- 12: Turn out on a wire rack.
When cake is cool, you can decorate it with 100 g fondant icing, melted in bain-marie or microwave oven.
You can also put on the custard before rolling up: raisins, small pieces of dried apricot, chocolates chips, etc.
September 26th 2021.