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Chinois

Chinois

"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.

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Last modified on: September 10th 2018

For 1 Chinois, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
49 min.4 hours40 min.5 hours 29 min.
Preservation:
1 or 2 days in the fridge, folded in a plastic film
At what time?
Work this out...

Step by step recipe

Stage 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.
Stage 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.
Stage 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).
Stage 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.
Stage 5
Chinois : Photo of step #5 Continue until completely rolled up.
Stage 6
2 hours
Chinois : Photo of step #6 Put roll on a baking sheet, and refrigerate for about 2 hours, until the roll becomes quite firm.
Stage 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.
Stage 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.
Stage 9
2 hours
Chinois : Photo of step #9 Cover mould with a plastic sheet, and leave in a warm place for 2 hours.
Stage 10
3 min.
Chinois : Photo of step #10 After this time, preheat oven to 180°C or 356°F. Glaze top of cake.
Stage 11
40 min.
Chinois : Photo of step #11 Put in the oven for about 30 minutes.
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made

More recipes?

This recipe use (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Apple and Blackcurrant Brioche Pies, Brioche feuilletée (flaky brioche), Agen prune cake, 3-fruit brioche loaf, ... All
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Strawberry tart, Millefeuille, Yvetot Douillons, St Tropez tart, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Ham "friand" pie, Small foie gras pasties, Cochelin d'Evreux, Olive twists, ... All

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