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Play something sweet today! And furthermore, with Step by Step so you do not lose detail. You no longer have an excuse, huh?
It is true that I am not very sweet, but I like to do desserts to give away or take out when I have a meal / snack. I had leftover custard from another dessert and remembered seeing this chinoise at the Carmela's blog.
At home they took it for have breakfast dipped in milk, and they said it was delicious. It also spreads a lot, so even if we work a little to do it, it comes out a very large chinoise.
It is also a good way to spend custard cream that we have made for another dessert (or make it expressly for this one).
Cream and Chocolate Chinoise
A recipe to give away or take for a snack.
- Irene Arcas
- Recipe type: breakfast
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the mass:
- 375 g of bread flour
- 15 g of fresh yeast or 1 sachet of dry pressed yeast
- 50 g of margarine
- 100 g of sugar (the original recipe put 50 g, but it seemed to me that it lacked sugar)
- 1 egg
- 100 g of yogurt
- 50 ml of milk
- 1 bar of dark or milk chocolate takes large pieces (the original does not have it, but I like it better that way)
- 1 beaten egg to paint
To shine:
- Apricot jam and water to add shine
- 2 tsp. vanilla essence (optional)
- 1 tbsp. soy lecithin (optional, I didn't add it)
- 1 tbsp. honey or invert sugar (optional)
For the pastry cream:
- 500 g whole milk
- 100 g of sugar
- 3 eggs
- 30 g cornstarch
- 15 drops of vanilla essence or a tablespoon of vanilla sugar
Preparation
The first thing to do is start with the dough.
First we temper all the more liquid ingredients. For this we add the margarine, the egg, the yogurt, the milk and the optional ingredients, honey and vanilla essence. We program 4 minutes, temperature 37 ° C, speed 1.
Then we add the rest of the ingredients. We mix speed 6 for 5 seconds and then 3 minutes spike speed to knead. We open the glass and finish kneading by hand on a work table.
Sometimes you may need more flour (depending on brands). We should have an elastic dough that does not stick to our hands.
We let the dough rest covered with a cloth or plastic film until it has doubled its volume (it will take about an hour and a half). Meanwhile, we prepare the pastry cream.
Then we put all the ingredients of the pastry cream in the glass and program 7 minutes, 90º, speed 4.
When the dough has doubled its volume, we remove the air by kneading it again and we spread it out forming a rectangle of 40 x 30 cm more or less.
We spread the pastry cream that will have cooled or will be warm, we place the chocolate chips.
We roll the dough as if it were a gypsy arm.
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We cut portions of about 3 fingers thick that we will place in a greased mold (with margarine or melted butter) with the cream facing up. They have to be separated from each other, to make room for them to double in size.
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Again we let rise until they have doubled their volume and occupy the entire mold.
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We paint with a delicately beaten egg and place in the preheated oven at 200ºC (I at 180ºC) for 30-40 minutes. If it browns too quickly, we cover it with aluminum foil and let it finish baking.
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In a cup we mix 2 tablespoons of apricot jam and 2 tablespoons of water, stir and microwave for 20 seconds. When removing it, we remove it again and brush all the Chinois to give it shine.
Notes
We can freeze this dessert without problems. Once baked, we let it cool down and cut it into individual portions. We put it in a freezer bag with zip type closure so we can take out the portions that we are going to eat. You just have to let it thaw at room temperature for about 6 hours.
Equivalences with TM21
ohhh great and it also has a very good presence, I am going to buy the flour and the yeast to do it because it really is not very sweet as I like desserts, I love your blog !!!
Angela thank you very much. You'll tell me how it turns out and if you like it. And above all how it seems to you in terms of sweetness ... because it always seems to me that it lacks sugar ... lol. A greeting and good weekend!
Irene, what a cool recipe you bring us today! Without a doubt, very well explained and detailed. I'm going to find a hole to make it as soon as possible because the dough looks spongy ……
I'm going to make it as is (well, I'll put milk chocolate, hahaha) and I'll tell you that such for breakfast this weekend is very good. Thank you very much for your time, because to take so many photos and explain it so well it takes a lot. You're great
Well, Esther, you'll tell me if you did it in the end and if you liked it at home. Thanks to you for leaving us comments!
Hello, I really like this recipe and I will make it this weekend, my children love cakes and they last me a day, they will be surprised by this one. I want you to tell me if instead of cornstarch, that I don't spend, I can do it with flour.
Many rich rich thank you
Hello Carmen, I am very glad that you liked it. We use cornstarch to make pastry cream, because it gives it a unique texture. You could also make it with flour, but you will be left with a pastry cream that is more «coarse» in texture. I don't know the exact amount of flour so my advice is to add little by little until it is to your liking. What I do know is that it thickens more than cornstarch, so you will have to add less amount than the cornstarch recipe says, okay? You will tell me!
Hello Irene!! What a pint !! I will certainly do so shortly. Is yogurt natural ?? Thanks!!
Yes, yogurt is natural.
Definitely great I have to do it. But first I would like to ask you, since a few days ago I saw that you had put the equivalence in speeds of the t31 and the t21 which is the one I have, and I cannot find it. Could you put the link ... thank you very much and continue like this.
Hi Angela, here is the link: http://www.thermorecetas.com/2012/02/27/cocinar-con-thermomix-tm31-y-tm21/
excellent!!!!!!!!!!! And that's how it gets better step by step. (The other day I asked you if you had a recipe for biscuit and chocolate cake and you answered that I did not leave here one that a friend passed to me is very good and light to make.) a large tulip tub, a 500 gr package of value brand chocolate, puff pastry cookies, liquor 43, and milk. The butter is melted in the microwave, when it is melted, add the chocolate package, and mix it with the egg whisk, add the milk and the liquor in a vol. The cookies are wet, and they leave. layering cookies and chocolate. .KISSES.
Thanks Isabel! Good recipe.
How original ... and it looks good, and don't see how you have worked the step by step ... you are great, really.
Without a doubt I will try it and I will tell you how it works ... I will surely do it this next week. Continue like this. Thanks
Thank you very much Nuria52, is that sometimes it is easier to see it through a photo than with a written explanation, don't you think? I'm glad that you liked it. You will tell me!
Well, I did it this afternoon and I have to say that it is delicious! At home it was very enjoyable, thank you very much Irene !!!
Nice Nerwen! I am very happy that it turned out well for you and that you liked it. How about the sweetness? Is it enough with 50g or 100g of sugar?
Great sweetness, I put 100 gr. Because sweets lose me ... although I spent putting chocolate, hehehe Thank you so much for these wonderful recipes that you share 😉
Hello, you have been great, I am writing it down and it will fall shortly. And it has chocolate with what I like. This is the photo to throw a mouthful and have a snack !!!!!
Good Jacky! Well, you will tell me, and above all, I would be interested if you tell me how about the sweetness with the 100 grams of sugar, okay? Let's see if we all come up with the perfect recipe.
Hello Irene!! Great !! I added the honey, the vanilla essence and 50 sugar and it was really delicious. For me it was perfect. Thank you very much for this great recipe!
How nice Mª M! Thanks for the info. I keep it in mind!
Hello, I have made the cream Chinoise to see when I bake it as it comes out, the dough has cost me to stretch it, I had cream left when I stretched it and when cutting and putting it in the mold it is not as clean of cream as in the photo but I hope it goes well for me I have always had success with baking and this recipe has a pint that I have not been able to resist. Greetings, and I'll tell you how it turned out.
Hello isbael! Well, do not worry because the cut has not been clean, in fact later it will not be noticed because when it grows again everything is hidden. Keep in mind that later you are going to bake it and you are going to brush it, so you will see how it is well disguised. How did you finally get out?
I am doing it right now for the weekend the only thing that I have changed the butter for sunflower oil because my husband is lactose intolerant and I think that is why the dough has cost me a lot to stretch it, I do not know, let's see how it comes out when final, but whenever I change something in the recipe I get a disaster at the end.
Well, Angela, don't worry, the important thing is that she does the yeast well so that it doesn't cake. You will tell me! Good luck.
Irene is going, I do not know why the dough has not risen, so nothing spongy will remain if not quite the opposite, and the yeast was from a bakery and that I followed all the steps you put, the only thing different I already tell you It was the oil and when I took it out it was very sticky and I had to add some flour until it detached from my hands but I don't know, and then I couldn't put it on well with the roller because it was retracted. having to do it again until I get it right because nobody beats me with a big head haha, anyway I have it in the oven to see if it is edible later, a kiss
Hello Irene, the recipe is spectacular…. Like all of them, thank you very much for working so hard. I am going to ask this recipe today in the afternoon, but it is to eat tomorrow and the question is that when it has pastry cream, if it can be out of the fridge until the next day. Thank you very much and I'll tell you about it.
Hi Monica, I'm sorry I haven't seen your message until now. Now it is still winter and at night it cools, so if you leave it in a cool area and away from the sun you will have no problem. Of course, what you have left you will have to put it in the fridge.
Irene, thank you very much for answering me, what happens that in the end I could not do it, but I hope that by this weekend I will, so I'll tell you about it. Thank you very much again wapa.
I am fascinated by this website, I have been making recipes for months and they have all been great. I have recommended it to colleagues and friends, we are all enchanted.
I would like to know if you can put Royal yeast in it.
Gracias y saludos.
Hello Accitana, for doughs and pastries you cannot use Royal yeast (this is only for cakes, muffins and that type of dessert). The rest of the doughs that are more bread-like and that need to grow a lot (with leavening out of the oven), the STRENGTH FLOUR and the FRESH YEAST or the DRY BAKERY YEAST are ESSENTIAL. Thank you very much for following us daily and for preparing our recipes. All the best!
Hello, the yeast that has what it is ,,, the d powder on Royal type ... or the little square that is in the fridge that they sell in mecadona ??? Thanks for solving the doubt
Hello Carmen, the yeast is the fresh one, the little square that is in the fridge. Remember that when it comes to doughs (bread type, as in this case) you will have to use natural yeast, baker's yeast (which is a live yeast). And for cakes, muffins, donuts ... Royal yeast is used, which is not natural, they are chemical powders. Lucky!
Hello !!!!. Well I made this sweet today and it is delicious, since I did not have natural yogurt, I added one of banana and sugar, I added 75 gr and the tablespoon of honey, the flour that I always use is simple Wheat flour, I work in a bakery and it is the one used for bread and cakes, the only difference between flours is the ground, well, the fact is that I have made a few more grains of flour to the dough than what Put it on and it has come out spectacular !!!!!! It has not been necessary to add the shine because the egg when letting it brown a little, it already shines on its own. A greeting and thank you very much for this great recipe !!!!
Hi Noelia, what good news! man if you work in a bakery you will be an expert. I'm so glad and your modifications look very good. Thanks for your comment!
Hello and I made the recipe and it has been a success everyone liked it very much. Thank you for publishing it .. I will keep trying your recipes .. a greeting
Thank you very much Nines, I am very happy.
The recipe is very good and easy. It is also very good to make it for breakfast.
I am very glad that you liked it, it is a good way to substitute industrial pastries for breakfasts. Thanks!