|Preparation||Resting||Cooking||Start to finish|
|49 min.||4 hours||40 min.||5 hours 29 min.|
|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 min.|
|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).||5 min.|
|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.||2 hours|
|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.||2 hours|
|10||After this time, preheat oven to 180°C or 356°F. Glaze top of cake.||3 min.|
|11||Put in the oven for about 30 minutes.||40 min.|
|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.
For 1 Chinois : 3.50 €
|Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Snails in a brioche, Sausage in brioche, Mini apricot and pistachio brioches, Pains briochés aux raisins, Nanterre brioche, ... [All]|
|Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Pistachio cream, Fraisier (French strawberry cake), Puits d'amour, Strawberry Verveine Tart , ... [All]|
|Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Brioche galette, 3-fruit brioche loaf, Chicken pie, Wiener Schnitzel, ... [All]|
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