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.
238K 2 31 4.1
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Last modified on: September 10th 2018

Keywords for this recipe:BriocheConfectionner's custardFondant icingViennoiserie
For 1 Chinois, you will need:

Change these quantities to make: 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.
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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.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
653 Kcal or 2,734 Kj61 gr362 gr122 gr
33 %23 %34 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
71 Kcal or 297 Kj7 gr39 gr13 gr
4 %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?
  • For 1 Chinois : 3.63 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Morteau sausage rolled brioche, 3-fruit brioche loaf, Brioche Tatin, Galette de Fougerolles, ... 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: Almond cream or frangipane, Millefeuille, Saint Honoré cake, Yvetot Douillons, Peach and green tea tart, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Milk rolls, Apple Strudel, Koulibiak in pie dish, Nantes Tourton, ... All
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Your 2 comments or questions on this recipe
  • Quite strange, problem with the brioche dough maybe?
    Posted by jh december 3rd 2015 at 15:26 (n° 2)
  • I actually baked this recipe and followed directions. I also used your Brioche and Custard recipes also. My results looked exactly like yours in the picture, except for one thing, when my Chinois cooled, the bread inside the "Rolls" shrank to almost nothing! I am not sure why, but that was disappointing.
    Posted by Anonymous december 2nd 2015 at 11:43 (n° 1)
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