1,479 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.

89 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 (295×) I made it (281×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 Cramiques, you will need:

1 1 ¹⁄₃ cup raisins
2 1 cup rum
3 ½ cup butter
4 ²⁄₃ cup whole milk
5 ²⁄₃ cup egg ( How to... )
6 3 ¹⁄₃ cups flour
7 1 tablespoon vanilla sugar
8 ¹⁄₃ cup brown sugar
9 1 ½ tablespoon yeast
10 1 tablespoon fine (or table) salt
11 ½ cup fermented viennoiserie dough (optional)
12 ¹⁄₃ cup Pearl sugar
13 2 tablespoons beaten egg

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 1 ¹⁄₃ cup raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.

Drain the raisins thoroughly, then plunge into 1 cup 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 ½ cup butter into samll pieces and set aside.

Stage 5 - 3 min.

Put into a food-mixer bowl: ²⁄₃ cup whole milk and ²⁄₃ cup egg, then add 3 ¹⁄₃ cups flour, 1 tablespoon vanilla sugar, ¹⁄₃ cup brown sugar, 1 ½ tablespoon yeast, 1 tablespoon fine (or table) salt and ½ cup 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 ¹⁄₃ cup 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

Puits d'amour

This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.
August 23^th 2015118 K4.4 1 hour 45 min.

St Tropez tart

This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
September 11^th 2018111 K3.8 3 hours 35 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16^th 20245.26 M 64.2 4 days 15 hours 50 min.

Sandwich bread

Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24^th 2017351 K3.9 3 hours 30 min.

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
January 8^th 2025524 K 14.5 2 hours 50 min.

News list of cooking-ez.com

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