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.
77K 4 3
Grade this recipe:

Last modified on: September 12th 2018

Keywords for this recipe:
For 2 Cramiques, you will need:

Change these quantities to make: 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.
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.
Cramique
Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.
Cramique
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
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
Cut 100 g butter into samll pieces and set aside.

Stage 5 - 3 min.
Cramique
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
Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.

Stage 7 - 6 min.
Cramique
Add the butter on slow speed and knead until fully incorporated.

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

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

Stage 10 - 2 min.
Cramique
Next day, tip the dough out onto a floured worktop.

Stage 11 - 3 min.
Cramique
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
Roll up the dough into a cylinder.

Stage 13 - 1 min.
Cramique
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
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
Preheat the oven to 340°F (170°C).

Glaze the top of the cramique.

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

Stage 17 - 45 min.
Cramique
Bake for 45 minutes.

Stage 18
Cramique
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
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
337 Kcal or 1,411 Kj6 gr50 gr8 gr
17 %2 %5 %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).
Possible allergens in this recipe: Sulfites, Milk, Egg, Gluten, Sourdough
How much will it cost?
  • For 2 Cramiques : 7.33 €
  • Per Cramique : 3.67 €

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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Soft apple cookies, Sandwich bread, Far Normandy-Brittany, Sweet pastry, Four quarters, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Soft apple cookies, Dublin fruit scones, Caramel semolina pudding with raisins, Pains briochés aux raisins, ... All
RumRum: You can check-out other recipes which use it, like for example: Jamaican cup, Little apple turnovers with almonds and raisins, Linzer torte, Pancake batter, Sicilian Epiphany Pie, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Rémoulade dressing, Leek and artichoke tart à la piémontaise, Cornmeal baps for Anne, Almonds pyramids, Pear, grapefruit and pistachio tart, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
320K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
344K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
273K 24.5 3 hours 8 min. January 6th 2021
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
247K4.3 1 hour 55 min. September 11th 2018
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
270K4.6 1 hour 45 min. June 22th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 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.

Back to top of page