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.
274 K 3.9/5 (34 reviews)
Grade this recipe:
Keywords:
Last modified on: September 10th 2018
For 3 Chinois, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Resting: 4 hours
Cooking: 40 min.
All in all: 5 hours 30 min.
When should you start or finish this recipe?
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.
Chinois : Stage 1
After preparing 1 litre 500 ml 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 : Stage 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 : Stage 3
Spread a layer of 900 mls 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 : Stage 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 : Stage 5
Continue until completely rolled up.

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

Stage 7 - 3 min.
Chinois : Stage 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 : Stage 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 : Stage 9
Cover mould with a plastic sheet, and leave in a warm place for 2 hours.

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

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

Stage 12 - 10 min.
Chinois : Stage 12
Turn out on a wire rack.

When cake is cool, you can decorate it with 300 mls 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 recipe2,010 RDI=770 %9,200 RDI=870 %4,160 RDI=630 %8,960 RDI=450 %37,520 RDI: 450 %
Per 100 g80 RDI=30 %370 RDI=40 %170 RDI=30 %360 RDI=20 %1,530 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten, leaven
How much will it cost?
  • For 3 Chinois : 9.55 €
  • 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
Brioche dough

You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Agen prune cake, Galette de Fougerolles, Mini apricot and pistachio brioches, Flaky chocolate brioche, ... See them all 13

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: Raisin breads (pains aux raisins), Strawberries with mint and cream, Pear verbena tarts, Fraisier (French strawberry cake), Strawberry tart, ... See them all 19

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You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Dublin fruit scones, Baker's apple soles, Sicilian Epiphany Pie, Chouquettes, ... See them all 80

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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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