This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
3.15 €
1 Chinois
4 IngredientsLast modified on: September 10th 2018
For 1 Chinois, you will need:
- 1
500 g brioche dough - 2
300 g confectioner's custard (crème pâtissière, or french pastry cream) - 3
20 g beaten egg - 4
100 g fondant icing (optional) - Total weight: 820 grams
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 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.
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.
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 100 g fondant icing, melted in bain-marie or microwave oven.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 670 RDI=260 % | 3,070 RDI=290 % | 1,390 RDI=210 % | 2,990 RDI=150 % | 12,510 RDI: 150 % |
| 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 1 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: Flaky chocolate brioche, Galette de Fougerolles, 3-fruit brioche loaf, Brioche galette, Apple and Blackcurrant Brioche Pies, ... 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 and lime meringue pie, Pear verbena tarts, Strawberries with mint and cream, St Tropez tart, Saint Honoré cake, ... See them all 19
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Mont d'or in brioche, Epiphany galette, Old style brioche, Cochelin d'Evreux, Rolled chestnut and apple brioche, ... See them all 80
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010308 K 14.2 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.29 M 84.2 4 days 15 hours 50 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011320 K4.1 1 hour 25 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019651 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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