Chinois

Step by step recipe:

  1. 10 min.Chinois : Photo of step #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. 3 min.Chinois : Photo of step #2
    Put this rectangle on a bigger sheet of cooking parchment. If necessary, reshape your rectangle after this transfer operation.
  3. 5 min.Chinois : Photo of step #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. 5 min.Chinois : Photo of step #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. Chinois : Photo of step #5
    Continue until completely rolled up.
  6. 2 hoursChinois : Photo of step #6
    Put roll on a baking sheet, and refrigerate for about 2 hours, until the roll becomes quite firm.
  7. 3 min.Chinois : Photo of step #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. 10 min.Chinois : Photo of step #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. 2 hoursChinois : Photo of step #9
    Cover mould with a plastic sheet, and leave in a warm place for 2 hours.
  10. 3 min.Chinois : Photo of step #10
    After this time, preheat oven to 180°C or 356°F. Brush top of cake with 1 beaten egg.
  11. 40 min.Chinois : Photo of step #11
    Put in the oven for about 30 minutes.
  12. 10 min.Chinois : Photo of step #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.

Remarks:

You can also put on the custard before rolling up: raisins, small pieces of dried apricot, chocolates chips, etc.

Source:

Home made

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