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.
5 hours 30 min.
Easy
2 Chinois
4 IngredientsLast modified on: September 10th 2018
For 2 Chinois, you will need:
- 1
1 litre Brioche dough - 2
600 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
40 ml beaten egg - 4
200 ml fondant icing (optional)
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 4 hours
Cooking: 40 min.
All in all: 5 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
After preparing 1 litre 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 600 ml 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 200 ml fondant icing, melted in bain-marie or microwave oven.
When cake is cool, you can decorate it with 200 ml 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,340 RDI=510 % | 6,140 RDI=580 % | 2,770 RDI=420 % | 5,970 RDI=300 % | 25,010 RDI: 300 % |
| Per 100 g | 80 RDI=30 % | 370 RDI=40 % | 170 RDI=30 % | 360 RDI=20 % | 1,530 RDI: 20 % |
How much will it cost?
- For 2 Chinois : 6.40 €
- Per Chinois : 3.20 €
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 dough
You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Galette de Fougerolles, Brioche galette, 3-fruit brioche loaf, Brioche Tatin, ... See them all 13
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Fraisier (French strawberry cake), Pistachio cream, Saint Honoré cake, Strawberries with mint and cream, ... See them all 19
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Ham "friand" pie, Vegetable pie, Toasted-flour biscuits, Koulibiak in pie dish, ... See them all 78
Other recipes you may also like
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010461 K2.6 40 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020292 K 24.3 2 hours 1 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019301 K3.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 2 comments already posted on this recipe