For 1 Chinois, you will need:
How long does it take? Time required for this recipe:
Preparation Resting Cooking Start to finish 49 min. 4 hours 40 min. 5 hours 29 min. Keeping:
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
This recipe in GIF Slideshow version
Stage 1 - 10 min.
After preparing 500 g
, 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.
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.
Continue until completely rolled up.
Stage 6 - 2 hours
Put roll on a
, 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
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
, and leave in a warm place for 2 hours.
Stage 10 - 3 min.
After this time, preheat oven to 180°C or 356°F.
top of cake.
Stage 11 - 40 min.
Put in the oven for about 30 minutes.
Stage 12 - 10 min.
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 or 8400 k-joules by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
This recipe uses (among others)
Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Sausage in brioche, Nanterre brioche, Galette de Fougerolles, Morteau sausage rolled brioche, Eggs in brioche nests, ... 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: Strawberries with mint and cream, Almond cream or frangipane, Pistachio cream, Yvetot Douillons, Paris-Brest, ... All Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Tea and white chocolate biscuits, Chicken pie, Pains briochés aux raisins, St Tropez tart, How to seal a terrine or casserole dish, ... All News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on
2019-09-22) Note: We'll never share your email with anyone else. Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your email with anyone else.
Back to top of page