Chinois with Pastry Cream and Chocolate Chips

Chinois is a beautiful French-style brioche made with soft, buttery dough, rich pastry cream, and chocolate chips. The dough is rolled around the filling, sliced into individual pieces, and baked together until golden and fluffy. It makes a wonderful breakfast, brunch treat, or afternoon dessert.

Ingredients

For the Brioche Dough

• 3 cups (375 g) all-purpose flour
• 2¼ teaspoons (7 g) instant yeast
• ¼ cup (50 g) granulated sugar
• ½ teaspoon salt
• 2 large eggs
• ½ cup (120 ml) warm milk
• 6 tablespoons (85 g) unsalted butter, softened

For the Pastry Cream

• 2 cups (480 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Filling

• ¾ cup chocolate chips
• 1–2 tablespoons granulated sugar, optional

For the Finish

• 1 egg, beaten, for brushing
• 2 tablespoons apricot jam or honey, warmed, optional

Instructions

1. Make the Pastry Cream

1. Warm the milk in a saucepan over medium heat until steaming but not boiling.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Slowly whisk the warm milk into the egg mixture.
4. Return everything to the saucepan and cook over medium heat, whisking constantly.
5. Continue cooking until the mixture becomes thick and creamy.
6. Remove from the heat and stir in the vanilla and butter.
7. Transfer to a bowl, cover the surface directly with plastic wrap, and refrigerate until completely chilled.

2. Prepare the Dough

1. Combine the flour, yeast, sugar, and salt in a large mixing bowl.
2. Add the warm milk and eggs and mix until a soft dough forms.
3. Knead for about 5–7 minutes.
4. Gradually add the softened butter and continue kneading until the dough becomes smooth, soft, and elastic.
5. Cover and let rise in a warm place for about 1–1½ hours, or until doubled in size.

3. Assemble the Chinois

1. Lightly flour your work surface and roll the dough into a large rectangle.
2. Spread the chilled pastry cream evenly over the dough, leaving a small border around the edges.
3. Sprinkle the chocolate chips evenly over the pastry cream.
4. Starting from one long side, roll the dough tightly into a log.
5. Cut the log into about 8–10 equal pieces.
6. Arrange the pieces cut-side up in a greased 9-inch round cake pan or similar baking dish, leaving a little space between them.
7. Cover and let rise again for about 30–45 minutes.

4. Bake

1. Preheat the oven to 350°F (175°C).
2. Brush the risen dough gently with beaten egg.
3. Bake for 30–35 minutes, or until the brioche is puffed and beautifully golden.
4. If the top begins browning too quickly, loosely cover it with foil during the final part of baking.
5. Remove from the oven and let cool for at least 15 minutes.

5. Finish and Serve

For a glossy finish, gently brush the warm Chinois with a little warmed apricot jam or honey.

Slice and serve warm or at room temperature.

Tips for the Best Chinois

• Make sure the pastry cream is completely chilled before spreading it over the dough.
• Don’t add too much pastry cream, or it may squeeze out while rolling.
• Allow both rises to finish properly for a light, fluffy brioche.
• Use good-quality chocolate chips for the best flavor.
• The Chinois is especially delicious slightly warm when the chocolate is soft and the pastry cream is creamy.

Prep Time: 35 minutes
Rising Time: 2–2½ hours
Bake Time: 30–35 minutes
Total Time: About 3½ hours
Servings: 8–10