Chinois à la crème patissière

Ingredients for 1 servings:

• 1 packet of dry yeast
• 100 ml milk, lukewarm
• 400 g flour
• 1 tsp salt
• 60 g sugar
• 1 egg(s)
• 100 g butter, melted
• Flour for the work surface
• Fat for the mold
• Ground almonds, for the mold
• 50 g raisins, or candied fruits, or chocolate pieces for the filling
• Apricot jam, for spreading
• 300 ml milk
• 2 tbsp cornstarch, approx. 40 g
• 2 egg yolks, or 1 egg, beaten
• 5 tbsp sugar, less to taste
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Yeast cake filled with vanilla cream – translated from French

Vanilla cream: Combine all ingredients and simmer in a saucepan over low heat. Stir until thickened, then let cool to room temperature. Dough: Mix the yeast with some of the milk. Then add the flour, yeast mixture, salt, sugar, egg, and butter to a bowl, stirring occasionally with a hand mixer. Gradually pour the remaining milk into the bowl, stirring continuously until the dough is light and no longer sticky. Let the dough rise in a warm place for about 1/2 hour, until it has doubled in size. Then, using a rolling pin, roll out the dough on a floured surface to a thickness of 1/2 cm. Spread the vanilla cream over the dough and sprinkle with raisins, candied fruit, or chocolate chips. Roll out the dough from the side and cut into slices about 7 cm thick. Makes 8-12 pieces. Lightly grease a 26 cm springform pan and sprinkle with ground almonds. Place the dough rolls in the springform pan, leaving space between them. Let them rise again in a warm place for about 1/2 to 1 hour, until the individual dough rolls have doubled in size and are touching. Bake in a preheated oven at 180°C (top/bottom heat) for 35 to 40 minutes. After baking, mix the apricot jam with a little water and brush it over the chinois.