1,188 easy and fully explained recipes, with 23,963 photos and 77 videos

Cramique

Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar.

It is traditionally served sliced with butter and jam.

27,2242.5/5 for 2 ratings

Grade this recipe:

Last modified on: September 12^th 2018

For 2 Cramiques, you will need:

0 300 g raisins
1 200 ml rum
2 100 g butter
3 125 g whole milk
4 150 g egg
5 500 g flour
6 10 g Vanilla sugar
7 75 g brown sugar
8 20 g yeast
9 9 g fine (or table) salt
10 100 g fermented viennoiserie dough (optional)
11 50 g Pearl sugar
12 30 g beaten egg
Total weight: 1,669 grams

Change these quantities to make: 1 Cramique 2 Cramiques 4 Cramiques 6 Cramiques

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 hours 39 min.	30 min.	46 min.	13 hours 55 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 1 min.

Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.

Drain the raisins thoroughly, then plunge into 200 ml rum.

Cover and leave for at least half an hour. This can be done the day before.

Stage 3 - 1 min.

Drain the rasins thoroughly, then put to wait on absorbant paper.

Keep the rum used for soaking in a sealed container. It can be used several times for the same recipe or another that uses soaked raisins.

Stage 4 - 3 min.

Cut 100 g butter into samll pieces and set aside.

Stage 5 - 3 min.

Put into a food-mixer bowl: 125 g whole milk and 150 g egg, then add 500 g flour, 10 g Vanilla sugar, 75 g brown sugar, 20 g yeast, 9 g fine (or table) salt and 100 g fermented viennoiserie dough (if possible).

Stage 6 - 11 min.

Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.

Stage 7 - 6 min.

Add the butter on slow speed and knead until fully incorporated.

Stage 8 - 3 min.

Finish by adding the raisins and knead for a further minute to mix them in well.

Stage 9 - 12 hours

Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight.

Stage 10 - 2 min.

Next day, tip the dough out onto a floured worktop.

Stage 11 - 3 min.

Roll out into a large rectangle the same width as your tin or mould.

Scatter 50 g Pearl sugar over the rectangle.

Stage 12 - 3 min.

Roll up the dough into a cylinder.

Stage 13 - 1 min.

Lay the roll in your tin or mould (this is an ordinary loaf tin).

Cover with plastic sheet and leave in a warm place to rest for two and a half hours.

Stage 14

Note: If you are using brioche moulds, cut chunks off the cylinder and stand them on end in the mould.

Stage 15 - 1 min.

Preheat the oven to 340°F (170°C).

Glaze the top of the cramique.

Stage 16 - 2 min.

Scatter a little pearl sugar over and make a cut along the top (optional).

Stage 17 - 45 min.

Bake for 45 minutes.

Stage 18

Turn out while hot and leave to cool on a wire rack.

Remarks

You can use a darker brown or caster sugar instead of lighter brown.

Keeping:

A few days in a cloth bag.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,284 Kcal or 22,123 Kj	98 gr	791 gr	125 gr
264 %	38 %	75 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
317 Kcal or 1,327 Kj	6 gr	47 gr	8 gr
16 %	2 %	4 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
2,642 Kcal or 11,062 Kj	49 gr	396 gr	63 gr
132 %	19 %	37 %	9 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 Cramiques : 7.53 €
Per Cramique : 3.77 €

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe from the INBP (French professional bakery institute).

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Traditional nutty choc-chip cookies, Chocolate sweetcrust pastry, Little chocolate and hazelnut fondants, Gâteau Basque , Meatballs, ... All
	Raisins: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, 3-fruit brioche loaf, Pecan fruit rolls , Chocolate mendiants, Pains briochés aux raisins, ... All
	Rum: You can check-out other recipes which use it, like for example: Dublin fruit scones, Sicilian Epiphany Pie, Lemon and lime cakes, Pecan fruit rolls , Cannelés, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Cashew-nut and Parmesan biscuits, Little vegetable omelettes, Pistachio cream, Crunchy little pieces of fish, Oat shortbread biscuits, ... All

Other recipes you may also like

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
107,2355/5 for 1 ratings 1 hour

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
77,6474.2/5 for 19 ratings 1 hour 14 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
260,603 714.6/5 for 46 ratings 2 hours 38 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
77,8203.5/5 for 2 ratings 12 min.

Tartiflette

A personal version of a classic recipe from Savoy.
99,845 14.6/5 for 11 ratings 1 hour 27 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.