Little Chinese

Petits Chinois: A Sweet Dough Delicacy with Cream

Petits Chinois, that wonderful pastry with fluffy dough and creamy filling, is a true treasure of patisserie. This recipe, adapted by me, blends tradition with innovation, bringing a touch of nostalgia from my first visit to a café in France. With every bite, you will feel how the flavors intertwine in a symphony of tastes. Let's embark on this adventure together in preparing this delicacy!

Preparation Time: 30 minutes
Rising Time: 1 hour
Baking Time: 15-20 minutes
Total: 1 hour and 50 minutes
Number of Servings: Approximately 20 pieces

Ingredients

For the dough:
- 600 grams of cake flour
- 100 grams of sugar
- 25 grams of fresh yeast
- 1 packet of vanilla sugar
- 2 eggs
- 150 ml warm milk
- 200 grams of melted butter or margarine

For the cream:
- 700 ml milk
- 100 grams of sugar
- 3 egg yolks
- 3 tablespoons of cornstarch (I recommend Maizena)
- 100 grams of raisins
- Rum or vanilla, to taste (I prefer rum for a more intense flavor)

Step-by-Step Preparation

1. Preparing the Dough:
In a large bowl, start by preparing the yeast mixture. Mix 50 ml of warm milk with a teaspoon of sugar and the yeast. Let it sit for 15 minutes at room temperature until it becomes frothy. This step is essential for activating the yeast, giving the dough that fluffy volume.

2. Mixing the Ingredients:
Once the yeast mixture is ready, add the flour, the remaining sugar, eggs, melted butter, and the rest of the milk. Knead the dough until it becomes smooth and slightly sticky. If it feels too soft, add a little flour, but be careful not to make the dough too hard. Ideally, you want a soft dough that pulls away from the sides of the bowl.

3. Rising the Dough:
Cover the bowl with a clean towel and let the dough rise for one hour in a warm place, away from drafts. This step is crucial as it allows the yeast to work, improving the texture and flavor of the final product.

4. Preparing the Cream:
In another bowl, mix the egg yolks with the sugar and cornstarch. Add the cold milk and desired flavors. Place the mixture over low heat, stirring constantly. It is important not to let the cream boil too hard, but to thicken it gradually to avoid lumps. When the cream starts to thicken, remove it from the heat and add the raisins. Mix well so that the raisins soften in the warm cream.

5. Forming the Petits Chinois:
After an hour, roll out the dough on a floured surface to a thickness of about 0.5 cm. Spread an even layer of cream over the dough, then carefully roll it up, forming a cylinder. Use a sharp knife, dusted with flour, to cut slices of about 1 cm. Place the slices on a baking tray lined with parchment paper, leaving a little space between them to rise.

6. Second Rising:
Let the slices rise on the tray for 30 minutes. This step will ensure a light and fluffy texture.

7. Baking:
Preheat the oven to 225°C. Place a tray of water on the bottom rack of the oven to maintain humidity and prevent burning the bottom. Bake the Petits Chinois for 15-20 minutes until golden and fluffy. Resist the temptation to open the oven in the first 15 minutes to avoid affecting the baking process.

Serving and Suggestions

After they have cooled slightly, you can sprinkle a little powdered sugar on top for an attractive appearance. Petits Chinois are delicious served warm, alongside a cup of coffee or a fragrant tea. If you want to enjoy a more decadent experience, you can accompany them with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Variations and Practical Tips

- Flavorings: You can experiment with various flavors by adding lemon or orange zest to the filling cream.
- Alternative Fillings: Instead of raisins, you can use chocolate chips or ground nuts for a different taste.
- Other Types of Flour: Whole wheat flour can add a rustic note, but may require a longer rising time.

Nutritional Information

- Calories per serving: Approximately 150-200 kcal, depending on the size of the slices and the ingredients used.
- Nutritional benefits: This dessert provides a quick source of energy due to its carbohydrate content, while the eggs and milk add valuable proteins and calcium.

Frequently Asked Questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to activate it according to the instructions on the package.

2. How can I store Petits Chinois?
They store well in an airtight container at room temperature for 2-3 days. You can reheat them in the oven to restore their fluffy texture.

3. What other drinks pair well with this dessert?
An espresso coffee or herbal tea, such as mint or chamomile, are excellent choices.

With every step, you will discover not just a recipe, but a family story, a tradition that can connect you with joyful moments. So I urge you to get started and enjoy every moment of preparing these delicious Petits Chinois! Enjoy your meal!