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.
203,225 24.2/5
Last modified on: September 10th 2018
For 1 Chinois, you will need:
- 1
500 g Brioche dough - 2
300 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
20 g beaten egg - 4
100 g fondant icing (optional) - Total weight: 920 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 49 min. | 4 hours | 40 min. | 5 hours 29 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
10 min.
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.
Put this rectangle on a bigger sheet of cooking parchment. If necessary, reshape your rectangle after this transfer operation.Stage 3
5 min.
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.
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
Continue until completely rolled up.Stage 6
2 hours
Put roll on a baking sheet, and refrigerate for about 2 hours, until the roll becomes quite firm.Stage 7
3 min.
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.
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
Cover mould with a plastic sheet, and leave in a warm place for 2 hours.Stage 10
3 min.
After this time, preheat oven to 180°C or 356°F. Glaze top of cake.Stage 11
40 min.
Put in the oven for about 30 minutes.Stage 12
10 min.
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
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How much will it cost?
For 1 Chinois : 3.50 €
Source: Home made
More recipes?
This recipe use (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Apple and Blackcurrant Brioche Pies, Agen prune cake, Pains briochés aux raisins, Eggs in brioche nests, Brioche galette, ... 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: Fraisier (French strawberry cake), Pains briochés aux raisins, Peach and green tea tart, Paris-Brest, St Tropez tart, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Gâteau Basque , Cochelin d'Evreux, Old style brioche, Brioche galette, ... All |
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