Cramique: A Parisian Bakery Classic
Cramique: A Parisian Bakery Classic
Ingredients
For the Dough
- 3/4 cup all purpose flour, (110g)
- 2 cups bread flour, high protein (250g)
- 1 packet fresh yeast, or 10g
- 100 g milk, warm
- 1 whole egg
- 2 egg yolks
- 1 teaspoon bourbon vanilla paste
- 1/3 cup granulated sugar, 60g
- 1 teaspoon salt
- 3 1/2 tablespoons soft butter, 50g
- 2/3 cup semi sweet or dark chocolate chips, 150g
For the Tangzhong Extra Softness
- 3 tablespoons milk, 50g
- 3 tablespoons water, 50g
- 2 tablespoons bread flour, 20g
For the Topping
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon caster/granulated sugar, for dusting
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 3 tablespoons (50g) milk, 3 tablespoons (50g) water, and 2 tablespoons (20g) bread flour until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). Remove from heat and let cool completely.
⏱️ 10 min
- 2
In a large mixing bowl, combine 100g warm milk, 1/3 cup (60g) granulated sugar, and 1 packet (10g) fresh yeast. Whisk briefly to combine and let sit for 5 minutes until foamy.
⏱️ 7 min
- 3
Add 1 whole egg and 2 egg yolks to the yeast mixture and whisk again.
⏱️ 1 min
- 4
Add 3/4 cup (110g) all purpose flour, 2 cups (250g) bread flour, 1 teaspoon bourbon vanilla paste, 1 teaspoon salt, and the cooled Tangzhong to the bowl. Mix all ingredients with a spatula until a rough dough forms.
⏱️ 5 min
- 5
Form the dough into a ball. Add 3 1/2 tablespoons (50g) soft butter on top of the dough. Knead the butter into the dough by hand until fully incorporated and the dough is smooth and elastic (about 10-15 minutes).
⏱️ 15 min
- 6
Form the dough into a ball again. Add 2/3 cup (150g) semi sweet or dark chocolate chips on top of the dough. Knead the chocolate chips into the dough by hand until evenly distributed.
⏱️ 5 min
- 7
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and allow to rise in a warm place until doubled in size (approximately 1.5 to 2 hours).
⏱️ 120 min
- 8
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal pieces (each approximately 100g).
⏱️ 5 min
- 9
Shape each piece of dough into a smooth ball. Place the shaped dough balls on a baking sheet lined with parchment paper, ensuring some space between them.
⏱️ 5 min
- 10
Cover the baking sheet with a clean kitchen towel or plastic wrap and allow the dough balls to rise again in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min
- 11
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 12
In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk to create an egg wash. Gently brush the tops of the risen dough balls with the egg wash.
⏱️ 2 min
- 13
Sprinkle 1 teaspoon caster/granulated sugar evenly over the tops of the egg-washed dough balls.
⏱️ 1 min
- 14
Bake the cramique for 20-25 minutes, or until golden brown and cooked through. If browning too quickly, you can loosely tent with foil.
⏱️ 25 min•🌡️ 350
- 15
Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack. Serve warm, optionally with a cup of coffee.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cramique: A Parisian Bakery Classic
For the Dough
- 3/4 cup all purpose flour, (110g)
- 2 cups bread flour, high protein (250g)
- 1 packet fresh yeast, or 10g
- 100 g milk, warm
- 1 whole egg
- 2 egg yolks
- 1 teaspoon bourbon vanilla paste
- 1/3 cup granulated sugar, 60g
- 1 teaspoon salt
- 3 1/2 tablespoons soft butter, 50g
- 2/3 cup semi sweet or dark chocolate chips, 150g
For the Tangzhong Extra Softness
- 3 tablespoons milk, 50g
- 3 tablespoons water, 50g
- 2 tablespoons bread flour, 20g
For the Topping
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon caster/granulated sugar, for dusting
Instructions
- 1
Prepare the Tangzhong: In a small saucepan, whisk together 3 tablespoons (50g) milk, 3 tablespoons (50g) water, and 2 tablespoons (20g) bread flour until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). Remove from heat and let cool completely.
⏱️ 10 min - 2
In a large mixing bowl, combine 100g warm milk, 1/3 cup (60g) granulated sugar, and 1 packet (10g) fresh yeast. Whisk briefly to combine and let sit for 5 minutes until foamy.
⏱️ 7 min - 3
Add 1 whole egg and 2 egg yolks to the yeast mixture and whisk again.
⏱️ 1 min - 4
Add 3/4 cup (110g) all purpose flour, 2 cups (250g) bread flour, 1 teaspoon bourbon vanilla paste, 1 teaspoon salt, and the cooled Tangzhong to the bowl. Mix all ingredients with a spatula until a rough dough forms.
⏱️ 5 min - 5
Form the dough into a ball. Add 3 1/2 tablespoons (50g) soft butter on top of the dough. Knead the butter into the dough by hand until fully incorporated and the dough is smooth and elastic (about 10-15 minutes).
⏱️ 15 min - 6
Form the dough into a ball again. Add 2/3 cup (150g) semi sweet or dark chocolate chips on top of the dough. Knead the chocolate chips into the dough by hand until evenly distributed.
⏱️ 5 min - 7
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and allow to rise in a warm place until doubled in size (approximately 1.5 to 2 hours).
⏱️ 120 min - 8
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal pieces (each approximately 100g).
⏱️ 5 min - 9
Shape each piece of dough into a smooth ball. Place the shaped dough balls on a baking sheet lined with parchment paper, ensuring some space between them.
⏱️ 5 min - 10
Cover the baking sheet with a clean kitchen towel or plastic wrap and allow the dough balls to rise again in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min - 11
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 12
In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk to create an egg wash. Gently brush the tops of the risen dough balls with the egg wash.
⏱️ 2 min - 13
Sprinkle 1 teaspoon caster/granulated sugar evenly over the tops of the egg-washed dough balls.
⏱️ 1 min - 14
Bake the cramique for 20-25 minutes, or until golden brown and cooked through. If browning too quickly, you can loosely tent with foil.
⏱️ 25 min•🌡️ 350 - 15
Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack. Serve warm, optionally with a cup of coffee.
⏱️ 5 min