1,504 easy and fully explained recipes, with +66K photos and 78 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.

94 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 this recipe: I want to make it (466×) I made it (461×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

1 Cramique 2 Cramiques 4 Cramiques 6 Cramiques

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

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 2018337 K4 2 hours 30 min.

Tomato and cream cheese terrine

Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
October 30^th 2011165 K5 6 hours 15 min.

Morteau sausage "crisps"

To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.
March 15^th 201765 K4.3 1 hour 9 min.

Lime meringue tart

For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
July 1^st 201843 K 1 hour 55 min.

Simple mushroom salad with thyme and lemon, 3 ways

This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.
May 10^th 202350 K 9 min.

News list of cooking-ez.com

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