Chinois Amande Noisette - La Briocherie de Pascal

See all my recipes at www.labriocheriedepascal.fr Almond Hazelnut Chinese Cake This cake, originating from Germany, Alsace, or Moselle, is known as Schneckenkuchen in Standard German, Schneckekueche in Alsatian, or Schnèggekùùche in Lorraine Franconian; a name that evokes the juxtaposed spirals reminiscent of a snail's shell. At Briocherie de Pascal, we offer our own gourmet version of this iconic cake: the Almond and Hazelnut Chinese Cake. Inspired by tradition and revisited with our artisanal touch, this delight will tantalize your taste buds with its exquisite combination of flavors. The origin of the name "Chinese" dates back to an amusing anecdote: a French importer, who didn't speak a word of German, was introduced to these Schneckenkuchen by a pastry chef. Faced with the difficulty of pronouncing the word, he simply replied, "Anyway, it's all Greek to me." Since then, the term "Chinese" has remained to refer to this delicious cake. Ingredients for the filling: 550g pastry cream (recipe on the website, allow 1/2 liter) 125g ground almonds 125g ground hazelnuts 10g cinnamon Preparation: I won't repeat the pastry cream recipe; you can find it on the website: here. It doesn't necessarily need to be cold to prepare the filling. You will need 550g, or 1/2 liter. In a bowl, mix the pastry cream with the ground hazelnuts, ground almonds, and cinnamon. Fold the dry ingredients into the pastry cream using a wooden spatula until you obtain a smooth texture. If the filling seems too stiff when spreading it on the dough, add a few drops of water to loosen it. The almond-hazelnut cream filling is now ready to be used to fill your brioche buns or other pastries as desired. Ingredients for the brioche: 660g all-purpose flour (T45) 325g lukewarm milk 90g sugar 9g salt 12g active dry yeast 1 egg 90g butter Instructions: In the bowl of a stand mixer, dissolve the yeast in the lukewarm milk using a spoon. Add the remaining ingredients to the bowl, except for the butter. Knead for 5 minutes on speed 1. Scrape down the sides of the bowl and knead again for 5 minutes on speed 2 or 3. Add the butter in small pieces and knead for 5 minutes on speed 1. Check that the butter is fully incorporated into the dough. If necessary, knead for an additional minute. Then knead for 5 minutes on speed 2 or 3, depending on your mixer. After 20 minutes of kneading, the dough should be smooth and pull away from the sides of the bowl. Transfer the dough to a covered container and let it rest for 25 minutes. Fold the dough over itself and let it rest for another 25 minutes. After the resting time, roll out the dough to approximately 30 cm x 20 cm, place it on a baking sheet, and refrigerate for 30 minutes. This step is optional if you feel confident rolling out the dough immediately; however, it makes the next step easier. Optional: Extend the resting time in the refrigerator, even overnight, if this is time-consuming. Roll out the dough to 40 cm x 55 cm. Spread the filling evenly over the surface of the dough. Roll the dough into a loose log and cut into slices about 4 to 5 cm thick. Arrange the slices in buttered molds, leaving space for rising. Brush the slices with egg wash. Let them rise in a preheated oven at 30°C (86°F) that has been turned off for about 45 minutes. After 45 minutes, brush with a second coat of egg wash and let them rise again for about 45 minutes. The dough should be almost to the top of the mold, no more and no less. Preheat the oven to 200°C (400°F). Bake the pastries for about 40 minutes, until golden brown. Let them cool slightly before unmolding and coating with the prepared sugar. Enjoy this delicious Almond-Hazelnut Pastry, a handcrafted creation from Briocherie de Pascal!