Women Veginal Hairviedo

Chinois

This sinfully delicious thing is also known as "brioche à roulée la crème Pâtissière. "Yesterday I thought feverishly, as they call this French pastry now. googled After seemingly endless I came on it also and have it baked today the same.

For 1 Chionois. (springform pan with a 18cm diameter)


ingredients for brioche:

250g flour 1 package dry yeast

30g sugar 30g margarine


125ml lukewarm milk 1 egg 1 pinch salt



ingredients for the cream Pâtissière:

125ml milk 1 packet

vanilla sugar 2 egg yolks 25g sugar

flour 1 teaspoon cornstarch 1 teaspoon



Also:


some hail sugar 1 egg yolk 1 tablespoon powdered sugar

1 tablespoon lemon juice


Preparation:

For the dough in the flour, yeast and sugar. The milk, egg yolks, margarine into small pieces and add pinch of salt and using the dough hook of the food processor (or hand mixer), about 10 minutes knead.

give the dough in a sealable bowl (or a good cover) and put in a warm place for about an hour.

Meanwhile, prepare the cream pastry chef. For this purpose the egg yolks with sugar until such time as until they become white and produces a creamy mass. Heat the milk with the vanilla sugar and stir in the egg yolk mixture with a whisk. Again put on the hob and stir over medium heat until a cream is formed.

the cream in a small bowl and cool cover with plastic wrap and let cool.

not forget - the oven preheated to about 160 °. A 18er Springform ausfetten.

Now the dough on a floured surface, roll out about 1 cm thick. Spread the cream Pâtissière and VERY CAREFULLY roll. (When I ran the cream out slightly at the sides.) Cut with a knife in about 5 cm long pieces. The snails contact with the filling up gradually with some space between them in the tin so that they may well rise during baking. Brush with egg yolk and sprinkle with coarse sugar on it.

the Chinois Bake in oven for about 40-45min. (After about 20 minutes I had covered the Chinois with aluminum foil and approved this 5 minutes before end of baking time.) Let it cool and then carefully loosen the edge.

the icing sugar with the lemon juice until creamy and spread the frosting with a spoon on the Chinois.