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.
256K 2 31 4.1
Grade this recipe:

Last modified on: September 10th 2018

Keywords for this recipe:
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Chinois
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
Put this rectangle on a bigger sheet of cooking parchment. If necessary, reshape your rectangle after this transfer operation.

Stage 3 - 5 min.
Chinois
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
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
Continue until completely rolled up.

Stage 6 - 2 hours
Chinois
Put roll on a baking sheet, and refrigerate for about 2 hours, until the roll becomes quite firm.

Stage 7 - 3 min.
Chinois
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
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
Cover mould with a plastic sheet, and leave in a warm place for 2 hours.

Stage 10 - 3 min.
Chinois
After this time, preheat oven to 180°C or 356°F. Glaze top of cake.

Stage 11 - 40 min.
Chinois
Put in the oven for about 30 minutes.

Stage 12 - 10 min.
Chinois
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.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
668 Kcal or 2,797 Kj66 gr377 gr132 gr
33 %25 %36 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
81 Kcal or 339 Kj8 gr46 gr16 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).
Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough
How much will it cost?
  • For 1 Chinois : 3.13 €

Change currency:

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: Nanterre brioche, Brioche feuilletée (flaky brioche), Sausage in brioche, Mini apricot and pistachio brioches, Brioche royale, ... 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: Pains briochés aux raisins, Paris-Brest, Peach and green tea tart, St Tropez tart, Strawberry tart, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Croissant dough apples, Dublin fruit scones, Caramelised apple pie, Chouquettes, ... All
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
319K4 2 hours 30 min. July 4th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
296K3.8 21 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
732K3.5 8 min. February 21th 2011
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
583K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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)
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page