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.
It is traditionally served sliced with butter and jam.
56K 2 2.5
Last modified on: September 12th 2018
Keywords for this recipe:For 2 Cramiques, you will need:
- 1
300 g raisins - 2
200 ml rum - 3
100 g butter - 4
125 g whole milk - 5
150 g egg ( How to... ) - 6
500 g flour - 7
10 g Vanilla sugar - 8
75 g brown sugar - 9
20 g yeast - 10
9 g fine (or table) salt - 11
100 g fermented viennoiserie dough (optional) - 12
50 g Pearl sugar - 13
30 g beaten egg - Total weight: 1,569 grams
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.
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.
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 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.
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.
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.
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 |
| 337 Kcal or 1,411 Kj | 6 gr | 50 gr | 8 gr |
| 17 % | 2 % | 5 % | 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 % |
How much will it cost?
- For 2 Cramiques : 7.33 €
- Per Cramique : 3.67 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Based on a recipe from the INBP (French professional bakery institute).
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Saucipain, Checkerboard biscuits, Prune Far, Provençal colombier for Pentecost, Grandma Solange's biscuits, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Soft apple cookies, Tyrolean apple crumble, Benoîton, Sweet pancake rolls from Brittany, 3-fruit brioche loaf, ... All |
 | Rum: You can check-out other recipes which use it, like for example: Gingerbread, Pistachio cream, Almond cream or frangipane, Frozen Nougat, Linzer torte, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Dipping bread with cheese, Biscuit de Savoie sponge cake, "BN style" chocolate-filled biscuits, Nanou's apple and almond cake, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.295K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.325K4.0 1 hour 11 min. February 21th 2011
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".337K4.3 1 hour 14 min. March 17th 2011
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.293K 14 40 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-10-09)
Note: We'll never share your e-mail address 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 e-mail address 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.