1,546 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Cramique

Name: Cramique
Prep time: 13 h 9 min
Cook time: 46 min
Total time: 13 h 55 min
Yield: 2 Cramiques
Cuisine: French
Ingredients: 300 g raisins; 200 ml rum; 100 g butter; 125 g whole milk; 150 g egg; 500 g flour; 10 g vanilla sugar; 75 g brown sugar; 20 g yeast; 9 g fine (or table) salt; 100 g fermented viennoiserie dough; 50 g Pearl sugar; 30 g beaten egg

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.

106 K 3/5 (4 reviews)

13 hours 55 min. difficulté

Easy

7.35 €

2 Cramiques

13 Ingredients

Last modified on: September 12^th 2018

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: 1,570 grams

Times for this recipe

Preparation: 40 min.

Resting: 12 hours 30 min.

Cooking: 50 min.

All in all: 13 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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 - ⌛ 15 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.

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

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	830 RDI=80 %	130 RDI=20 %	5,340 RDI=270 %	22,380 RDI: 270 %
Per 100 g	6 RDI=2 %	50 RDI=5 %	8 RDI=1 %	340 RDI=20 %	1,430 RDI: 20 %
Per piece	50 RDI=20 %	420 RDI=40 %	60 RDI=10 %	2,670 RDI=130 %	11,190 RDI: 130 %

Possible allergens in this recipe: Sulfites, milk, egg, Gluten, leaven

How much will it cost?

For 2 Cramiques : 7.35 €
Per Cramique : 3.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Pan-fried salmon with white cabbage

In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.

January 3^rd 2014135 K4.5 1 hour 2 min.

Express apple tart

A fine apple tart, very quick to make.

April 8^th 2020383 K 24.6 55 min.

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.

February 21^th 2011343 K 14 40 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018349 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.