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 (14g per 100g), (250g)
- 1 packet fresh yeast, or (10g)
- 100 grams warm milk
- 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: Combine 3 tablespoons (50g) milk, 3 tablespoons (50g) water, and 2 tablespoons (20g) bread flour in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to a paste-like consistency, resembling a roux or thick pudding. Let it cool completely.
⏱️ 10 min
- 2
Activate Yeast and Mix Wet Ingredients: In a large mixing bowl, add 100g warm milk, 1/3 cup (60g) granulated sugar, and 1 packet or (10g) fresh yeast. Whisk to combine.
⏱️ 5 min
- 3
Add 1 whole egg and 2 egg yolks to the mixture and whisk again until well combined. Stir in 1 teaspoon bourbon vanilla paste.
⏱️ 3 min
- 4
Combine Dry Ingredients: Add 3/4 cup (110g) all-purpose flour and 2 cups (250g) bread flour to the wet ingredients in the bowl. Add 1 teaspoon salt to the mixture.
⏱️ 5 min
- 5
Add Tangzhong and Knead: Add the prepared and cooled Tangzhong to the dough mixture. Mix until a shaggy dough forms. Add 3 1/2 tablespoons (50g) soft butter to the dough. Knead the butter into the dough until fully incorporated and the dough is smooth and elastic. This can take about 10-15 minutes by hand or 7-10 minutes with a stand mixer.
⏱️ 15 min
- 6
Incorporate Chocolate Chips: Add 2/3 cup (150g) semi-sweet or dark chocolate chips to the dough. Fold and knead the dough gently to distribute the chocolate chips evenly throughout.
⏱️ 5 min
- 7
First Proof: Form the dough into a ball and place it back into the bowl. Cover the bowl with a clean kitchen towel. Allow the dough to proof in a warm place until it has doubled in size, approximately 1 to 1 1/2 hours.
⏱️ 90 min
- 8
Punch Down and Divide: Once proofed, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface or parchment paper. Divide the dough into 8 equal portions (each approximately 80-90g).
⏱️ 5 min
- 9
Shape and Second Proof: Shape each portion of dough into a round ball. Place the shaped dough balls onto a baking sheet lined with parchment paper, leaving some space between them. Cover the baking sheet with a clean kitchen towel again for a second proof. Let rise in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min
- 10
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 11
Prepare Egg Wash and Sugar Topping: In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk to create an egg wash.
⏱️ 2 min
- 12
Egg Wash and Dusting: Once the dough balls have proofed a second time, uncover them. Brush the tops of each dough ball generously with the egg wash. Sprinkle 1 teaspoon caster/granulated sugar over the top of each dough ball.
⏱️ 3 min
- 13
Bake: Bake the cramique in the preheated oven for 20-25 minutes, or until golden brown and cooked through. If they brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 14
Serve warm, optionally with a light dusting of sugar and a cup of coffee.
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 (14g per 100g), (250g)
- 1 packet fresh yeast, or (10g)
- 100 grams warm milk
- 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: Combine 3 tablespoons (50g) milk, 3 tablespoons (50g) water, and 2 tablespoons (20g) bread flour in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to a paste-like consistency, resembling a roux or thick pudding. Let it cool completely.
⏱️ 10 min - 2
Activate Yeast and Mix Wet Ingredients: In a large mixing bowl, add 100g warm milk, 1/3 cup (60g) granulated sugar, and 1 packet or (10g) fresh yeast. Whisk to combine.
⏱️ 5 min - 3
Add 1 whole egg and 2 egg yolks to the mixture and whisk again until well combined. Stir in 1 teaspoon bourbon vanilla paste.
⏱️ 3 min - 4
Combine Dry Ingredients: Add 3/4 cup (110g) all-purpose flour and 2 cups (250g) bread flour to the wet ingredients in the bowl. Add 1 teaspoon salt to the mixture.
⏱️ 5 min - 5
Add Tangzhong and Knead: Add the prepared and cooled Tangzhong to the dough mixture. Mix until a shaggy dough forms. Add 3 1/2 tablespoons (50g) soft butter to the dough. Knead the butter into the dough until fully incorporated and the dough is smooth and elastic. This can take about 10-15 minutes by hand or 7-10 minutes with a stand mixer.
⏱️ 15 min - 6
Incorporate Chocolate Chips: Add 2/3 cup (150g) semi-sweet or dark chocolate chips to the dough. Fold and knead the dough gently to distribute the chocolate chips evenly throughout.
⏱️ 5 min - 7
First Proof: Form the dough into a ball and place it back into the bowl. Cover the bowl with a clean kitchen towel. Allow the dough to proof in a warm place until it has doubled in size, approximately 1 to 1 1/2 hours.
⏱️ 90 min - 8
Punch Down and Divide: Once proofed, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface or parchment paper. Divide the dough into 8 equal portions (each approximately 80-90g).
⏱️ 5 min - 9
Shape and Second Proof: Shape each portion of dough into a round ball. Place the shaped dough balls onto a baking sheet lined with parchment paper, leaving some space between them. Cover the baking sheet with a clean kitchen towel again for a second proof. Let rise in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min - 10
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 11
Prepare Egg Wash and Sugar Topping: In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk to create an egg wash.
⏱️ 2 min - 12
Egg Wash and Dusting: Once the dough balls have proofed a second time, uncover them. Brush the tops of each dough ball generously with the egg wash. Sprinkle 1 teaspoon caster/granulated sugar over the top of each dough ball.
⏱️ 3 min - 13
Bake: Bake the cramique in the preheated oven for 20-25 minutes, or until golden brown and cooked through. If they brown too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 14
Serve warm, optionally with a light dusting of sugar and a cup of coffee.