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Chinois

Name: Chinois
Prep time: 4 h 49 min
Cook time: 40 min
Total time: 5 h 29 min
Yield: 1 Chinois
Cuisine: French
Ingredients: 500 g brioche dough; 300 g confectioner's custard (crème pâtissière, or french pastry cream); 20 g beaten egg; 100 g fondant icing

"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.

278 K 2× 3.9/5 (34 reviews)

5 hours 30 min. difficulté

Easy

3.15 €

1 Chinois

4 Ingredients

Last modified on: September 10^th 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.

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.

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.

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 %

Possible allergens in this recipe: milk, egg, Gluten, leaven

How much will it cost?

For 1 Chinois : 3.20 €

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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.

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The 2 comments already posted on this recipe

Quite strange, problem with the brioche dough maybe?
Posted by jh december 3^rd 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 2^nd 2015 at 11:43 n° 1

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