Chinois aux Pépites de Chocolat/Snail Cake/Schneckenkuchen

Chinois is a traditional pastry from Alsace region of France which have its border with Germany, this snail shaped cake have its origin from Germany where its known as Schneckenkuchen aka Snail cake because of its shape. But none know about the reason behind the name Chinois which means chinese in French, this is how this yeasted bread like cake is called in France. This brioche is one of my favourite since ever i tasted it long back in a friend's place. Though this delicious chinois do exists in stores, this rich yeasted cake is very easy to bake at home. We all know that brioche dough asks for a time consuming preparation, long kneading process, but trust me this brioche cake will definitely please your tastebuds. This Snail cake makes a family sized brioche which is rolled around a pastry cream filling, to which you can add dry fruits like raisins or else chocolate chips. If you tastes this spongy,succulent Chinois, am sure you will completely fallen in love with it.

If you have a stand mixer, trust me you can make this brioche dough with less efforts as this dough asks for a long kneading. While the dough rest in warm place to double the volume, you can prepare the pastry cream aka créme pâtissiére easily as its takes very less time to get ready, you can even cool it completely and place in fridge for making this snail cake. If you want to make a super delicious evening snacks or a special brunch, just think about this Chinois aux pépites de chocolat, yes this yeasted cake will definitely fill your tummy and also you can enjoy this brioche without any spread as it have already the pastry cream and chocolate chips in it. This post goes to this month's blogging marathon as am running a whole month of marathon with International cuisine especially French cuisine as theme.

For brioche:

4cups White bread flour/All purpose flour

1/4cup Sugar

140grms Butter (melted)

1cup Milk

2 Eggs (beaten)

2tsp Instant yeast

Chocolate chips (as per need)

Créme Pâtissière/Pastry cream:

1+1/3cup Milk

2 Egg yolks

1tsp Vanilla extract

1tbsp Cornflour

1/4cup Sugar

For kneading:

Take the flour, salt, sugar and yeast in a bowl, meanwhile whisk the milk, melted butter and beaten sugar in an another bowl.

Slowly add the wet ingredients to the flour and knead to form a soft stickly dough. If you are using stand mixer,knead well until the dough turns smooth and shiny, it will take 15-20minutes.

Place the dough in a greased bowl and keep in a warm place covered tightly with a plastic wrap for 2hours.

Making pastry cream:

Heat the milk in simmer, meanwhile whisk the egg yolks with sugar and vanila extract.

Add the hot milk slowly and whisk everything, transfer this mixture in a saucepan and whisk until they turns thick in simmer.

Pour it in a bowl and cover it with a clingfilm right on the surface of the pastry cream to prevent the skin forming and cool it completely.

Arrange it in fridge until required.

Assembling the Snail Cake:

Grease a round cake mould with a removable base, keep aside.

Punch the dough and knead again for a while, roll it as a rectangle over a floured surface.

Spread the pastry cream over the dough, sprinkle the chocolate chips and roll tightly starting from the longer side of the dough.

Slice the roll into 8equal pieces and arrange the dough pieces carefully to the already prepared mould and cover it tightly with a clingfilm and leave it to rise for an hour in a warm place.

Preheat the oven to 350F, now remove the clingflim and bake the chinois in the middle rack for 35-40minutes until they turns golden brown.

Cool it completely and remove it from the mould.

Pull it and enjoy.

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