Vanilla Chinois

Chinois de Vainilla con Crema Pastelera
I had fun making this Chinois  “Chinese Brioche”. Although it takes about two and a half hours from start to finish, it's worth the wait because the taste is delicious! I found this recipe  at Angie's blog, and she got it from Espe Saveedra’s  blog. Both have wonderful blogs full of great recipes, I recommend you to visit them.

3 ¼ cups flour (375 g)
15 g of granulated yeast (Active Dry Yeast) - I used one envelope of 21 g = 2 ¼ teaspoons
¼ cup butter or margarine  (57g)
½ cup sugar (100 g) - original recipe calls for only 50 g
1 egg
½ cup lemon yogurt (125 ml)
1 tablespoon (45 g) of honey dissolved in 3 tablespoons milk (50 ml)
2 teaspoons of vanilla (10 ml)
1 ½ cup pastry cream
1 egg for wash
2 tablespoons of peach or apricot jam diluted

1. Prepare the pastry cream and cool or use store bought one.
2. Mix all ingredients. Following the appropriate instructions for the yeast you will be using.
3. Knead well until a smooth and elastic dough is formed. Let stand, covered with plastic wrap for 45 minutes.
4. When the dough has doubled in size, roll out with the help of a roller forming a rectangle. Then spread the pastry cream and roll up lengthwise like a roll . Cut into slices about ½ inch thick, and place in greased tray. Allow to rise covered for an hour.
5. Brush with 1 beaten egg and place in a preheated oven at 400ºF (200 ºC) for 40 minutes. If the top begins to brown, cover with foil. Prick with a knife to check if it is well done.
6. When done brush with 2 tablespoons of peach or apricot jam diluted with 2 tablespoons of water in the microwave for 20 secs.  Brush the chinois and serve.
Relleno de Crema Pastelera Casera Pan Chinois en bandeja

Vanilla Chinois

Chinois de Crema Pastelera 1

In the same way, let your light shine before men, that they may see your good deeds and praise your Father in heaven.” – Matthew 5:16


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