Cramique


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.
12,724
Grade this recipe:

Last modified on: September 12th 2018

For 2 Cramiques, you will need:

Change those ingredients for: 1 Cramique 2 Cramiques 4 Cramiques 6 Cramiques

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
12 hours 39 min.30 min.46 min.13 hours 55 min.
Keeping: A few days in a cloth bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 1 min.
Cramique : Photo of step #1
Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.
Cramique : Photo of step #2
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.
Cramique : Photo of step #3
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.
Cramique : Photo of step #4
Cut 100 g butter into samll pieces and set aside.

Stage 5 - 3 min.
Cramique : Photo of step #5
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.
Cramique : Photo of step #6
Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.

Stage 7 - 6 min.
Cramique : Photo of step #7
Add the butter on slow speed and knead until fully incorporated.

Stage 8 - 3 min.
Cramique : Photo of step #8
Finish by adding the raisins and knead for a further minute to mix them in well.

Stage 9 - 12 hours
Cramique : Photo of step #9
Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight.

Stage 10 - 2 min.
Cramique : Photo of step #10
Next day, tip the dough out onto a floured worktop.

Stage 11 - 3 min.
Cramique : Photo of step #11
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.
Cramique : Photo of step #12
Roll up the dough into a cylinder.

Stage 13 - 1 min.
Cramique : Photo of step #13
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
Cramique : Photo of step #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.
Cramique : Photo of step #15
Preheat the oven to 340°F (170°C).

Glaze the top of the cramique.

Stage 16 - 2 min.
Cramique : Photo of step #16
Scatter a little pearl sugar over and make a cut along the top (optional).

Stage 17 - 45 min.
Cramique : Photo of step #17
Bake for 45 minutes.

Stage 18
Cramique : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
5,284 Kcal or 22,123 Kj98 gr791 gr125 gr
264 %38 %75 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
317 Kcal or 1,327 Kj6 gr47 gr8 gr
16 %2 %4 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
2,642 Kcal or 11,062 Kj49 gr396 gr63 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?

Note : These prices are only approximate

Change currency:

Source

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

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pretzels, Crackers, Pistachio madeleines, Prune Far, Leek and tuna loaf, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: You should not add raisins to recipes dry , Kugelhof for Nanou, Benoîton, Pains briochés aux raisins, Dublin fruit scones, ... All
RumRum: You can check-out other recipes which use it, like for example: Brioche slices with almond cream, Linzer torte, Little apple turnovers with almonds and raisins, Rum babas, Rich hazelnut buttercream, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Mini Mont d'Or fondue with "spuds in blankets", Toasted-flour biscuits, Deep leek and potato quiche, Leek and tuna loaf, ... All

Other recipes you may also like

[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
97,369 14.6/5 for 11 ratings 1 hour 27 min.
[Chocolate thins with toasted nuts]
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
82,2304/5 for 19 ratings 2 hours 22 min.
[Blackcurrant coulis]
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
99,194 24/5 for 1 ratings 25 min.
[Chocolate eclairs]
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...
63,352 34.5/5 for 2 ratings 3 hours 52 min.
[Spaghetti with mussels and basil]
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
41,2144.1/5 for 16 ratings 1 hour 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-04-05)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page