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.
229,931 24.2/5 for 26 ratings
Grade this recipe: Last modified on: September 10th 2018
For 1 Chinois, you will need:
- 0
500 g Brioche dough - 1
300 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 2
20 g beaten egg - 3
100 g fondant icing (optional) - Total weight: 920 grams
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. |
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?
Keeping:
1 or 2 days in the fridge, folded in a plastic film.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.
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.
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.
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.
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.
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 value | Proteins | Carbohydrates | Fats |
| 653 Kcal or 2,734 Kj | 61 gr | 357 gr | 122 gr |
| 33 % | 23 % | 34 % | 18 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 71 Kcal or 297 Kj | 7 gr | 39 gr | 13 gr |
| 4 % | 3 % | 4 % | 2 % |
How much will it cost?
- For 1 Chinois : 3.54 €
Note : These prices are only approximate.
Source
Home made.More recipes?
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, Pains briochés aux raisins, Apple and Blackcurrant Brioche Pies, Brioche royale, Snails in a brioche, ... 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), Pear and lime meringue pie, Diplomat cream, Yvetot Douillons, Puits d'amour, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Chicken pie, Apple Pie, Yvetot Douillons, Sausage in brioche, ... All |
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