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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.

202,334 2 4.4/5

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Last modified on: September 10th 2018

For 1 Chinois, you will need:

How long does it take?

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?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?
Work this out...

Step by step recipe

1 Chinois : Photo of step #1After 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.
10 min.
2 Chinois : Photo of step #2Put this rectangle on a bigger sheet of cooking parchment. If necessary, reshape your rectangle after this transfer operation. 3 min.
3 Chinois : Photo of step #3Spread 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 Chinois : Photo of step #4Now 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 min.
5 Chinois : Photo of step #5Continue until completely rolled up.
6 Chinois : Photo of step #6Put roll on a baking sheet, and refrigerate for about 2 hours, until the roll becomes quite firm. 2 hours
7 Chinois : Photo of step #7After 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.
3 min.
8 Chinois : Photo of step #8Then 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.
10 min.
9 Chinois : Photo of step #9Cover mould with a plastic sheet, and leave in a warm place for 2 hours. 2 hours
10 Chinois : Photo of step #10After this time, preheat oven to 180°C or 356°F. Glaze top of cake. 3 min.
11 Chinois : Photo of step #11Put in the oven for about 30 minutes. 40 min.
12 Chinois : Photo of step #12Turn 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.
10 min.

Remarks

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

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
282066 gr355 gr126 gr
141 %25 %33 %19 %
Per 100 g
CaloriesProteins CarbohydratesFats
3077 gr39 gr14 gr
15 %3 %4 %2 %
% 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?

For 1 Chinois : 3.50 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

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: 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)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 eggBeaten 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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