The chinois is a cake made of a rolled brioche dough with a "patissière" cream.
Prepare the "patissière" cream flavored with passion fruit :
- 15 cl milk
- 10 cl passion fruit pulp (previously mixed in a blender)
- 1 egg yolks
- 20 gr sugar
- 15 gr flour (10 gr all purpose flour & 5 gr corn starch)
Whip together the yolks and the sugar until smooth, add the flours, stir and then add the passion fruit pulp, stir again. Boil the milk in a saucepan and pour half of this warm milk on the previous mixture, stir well and quickly and pour it back in the saucepan, keep stirring and cook over a medium heat for about 1 minute or until the mixture become thick. Let cool down and reserve in the fridge.
The brioche dough :
- 400 gr all purpose flour
- 100 gr butter
- 2 eggs
- 100 ml milk
- 50 sugar
- 1,5 tsp dry yeast
- 0,5 tsp salt
Rehydrate the yeast in a bit of the milk.
Heat up the rest of the milk and melt the butter in it. Add the sugar and the salt.
Combine this mixture and the yeast with the flour. Then start kneading the dough and add the eggs, keep kneading for about 10 to 15 minutes. Know, let the dough rise for 1h30 or until it double its volume (my case 2h).
Roll out the dough, make it a rectangle much more wide than long. Spread over it the patissière cream. Then roll it and cut in 8 pieces. Place them in a cake mold and let them rise for another hour.
Put in the over for 20~25 minutes (obviously this time depends on your oven). For a shiny appearance, brush it with a mixture of passion fruit pulp and icing sugar.
the cream patissière and the brioche dough...
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