"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.
259K 4.1/5 based on 31 reviews
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Last modified on: September 10th 2018

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For 1 Chinois, you will need:

Change these quantities to make: 1 Chinois 2 Chinois 3 Chinois
How long will 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.
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.
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.

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.

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.

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.
You can also put on the custard before rolling up: raisins, small pieces of dried apricot, chocolates chips, etc.
1 or 2 days in the fridge, folded in a plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,827 Kcal or 11,836 Kj669 gr3,068 gr1,386 gr
141 %257 %289 %210 %
Per 100 g
Energetic valueProteins CarbohydratesFats
345 Kcal or 1,444 Kj82 gr374 gr169 gr
17 %31 %35 %26 %
% 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).
Possible allergens in this recipe: Milk, Egg, Gluten, leaven
How much will it cost?
  • For 1 Chinois : 3.13 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Apple and Blackcurrant Brioche Pies, Brioche Tatin, Eggs in brioche nests, Nanterre brioche, Snails in a 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: St Tropez tart, Millefeuille, Strawberry tart, Pear and lime meringue pie, Raisin breads (pains aux raisins), ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Wiener Schnitzel, Avocado mousse with sorrel, Croissant dough apples, Cramique, ... All
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The 2 comments already posted 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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