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Chinois

Soft brioche rolled around crème pâtissière and dark chocolate, baked as one pull-apart cake. Start around noon for an early-evening bake.

par

Prép.
75 minutes
Cuisson
40 minutes
Total
6 hours
Pour
1 Chinois (ø26cm mold), 8 slices + 2 small rolls

Components

Further Ingredients

  • 100g dark chocolate, chopped (or raisins)

  • 30g sugar + 30g water (syrup)

Further Improvements

  • Don’t proof above 28°C or the butter melts out.

  • 5cm slices needed 50 minutes to cook and gave a hard crust. Use 4cm slices or a ø28cm mold.

  • Go by volume and the poke test rather than the clock. A floured finger poke should fill back slowly.

Directions

  • Set aside a tablespoon of egg yolk and milk for the egg wash.

  • Prepare the crème pâtissière.

  • Prepare the pâte à brioche.

  • Line the base of a ø26cm springform mold with parchment and butter the ring.

  • Roll the dough into a 40x30cm rectangle. Spread the whisked crème pâtissière, leaving a 2cm bare strip along the far long edge, and scatter the chocolate.

  • Roll tightly from the near long edge, seal the seam underneath and refrigerate for 15 minutes.

  • Cut into 8 slices of 5cm. Place them in the mold, cut side up.

  • Let proof in the oven with fresh boiling water for 1.5-2 hours, until the slices have doubled and touch.

  • Take it out and preheat the oven to 170°C. Brush lightly with egg wash.

  • Bake for 40 minutes, until the centre slice reaches 92-95°C. Cover with foil once golden at about 20 minutes.

  • Boil the sugar and water for 1 minute and brush the syrup on as soon as it comes out of the oven.

  • Let cool 15 minutes in the mold, then release the ring and wait 30 minutes before eating.

Steps

1. Crème Pâtissière ×0.75

Ingredients

  • 380ml whole milk

  • 3 egg yolks

  • 70g sugar

  • 35g cornstarch (Maïzena)

  • 15g butter

  • 1.5 tsp flavour extract (coffee, vanilla, whatever)

Directions

  • Heat the milk to a simmer.

  • Whisk sugar, cornstarch and egg yolks in a bowl.

  • Pour the hot milk over the mix, then return to the pan.

  • Boil for 1 minute while whisking constantly.

  • Off heat, add the butter and flavour extract.

  • Cover with film “au contact” and chill.

2. Pâte à Brioche

Ingredients

  • 500g flour

  • 120ml whole milk

  • 3 eggs

  • 150g butter

  • 60g sugar

  • 8g salt

  • 6g baker’s dry yeast

Directions

  • Warm 25ml of the milk to 30°C. Stir in the yeast and a pinch of the sugar. Let sit 15 minutes until foamy.

  • Add the rest of the milk, eggs, flour, sugar and salt. Knead 8-10 minutes until smooth and very elastic.

  • Add the butter a few cubes at a time while kneading, until the dough is glossy and passes the windowpane test.

  • Cover and let rise until doubled, 1-1.5 hours, in the switched-off oven with a bowl of boiling water.

  • Press the dough down, flatten it into a rectangle, wrap and refrigerate for 30 minutes.

Category: bread