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.
225,723 24.2/5 for 26 ratings
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Last modified on: September 10th 2018

For 1 Chinois, you will need:

Change those ingredients for: 1 Chinois 2 Chinois 3 Chinois

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
49 min.4 hours40 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


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

Whole recipe
Energetic valueProteins CarbohydratesFats
2,765 Kcal or 11,577 Kj61 gr352 gr122 gr
138 %23 %33 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
301 Kcal or 1,260 Kj7 gr38 gr13 gr
15 %3 %4 %2 %
% 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

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Source

Home made.

More recipes?

This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche royale, Sausage in brioche, 3-fruit brioche loaf, St Tropez tart, Apple and Blackcurrant Brioche Pies, ... 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: Saint Honoré cake, Strawberry Verveine Tart , Strawberries with mint and cream, Millefeuille, Pear and lime meringue pie, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Olive twists, St Tropez tart, Epiphany galette, Morteau sausage rolled brioche, ... All

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