Cramique and Sugar PieTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Rising time: 1 1/2 to 2 hours
Cooking time: Cramique: 40 minutes
Sugar pie: 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:293.1 kcal
Proteins:5.3 g
Fats:9.4 g
Carbohydrate:47.5 g
Fibers:1.3 g
Sugar:19.2 g
Cholesterol:48.5 mg
Sodium:519.3 mg
Calcium:153.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Dough
1000
g
sifted flour
3
whole eggs
350
ml
warm milk
2
ml
salt
200
g
fine sugar
200
g
softened butter
80
g
fresh yeast
**Sugar pie
250
g
fine sugar
3
eggs
350
ml
milk
200
ml
cream
1
pieces of butter
*Cramiques
100
g
sugar
100
g
raisins
METHOD
- form a well in the center of the flour with the salt and sugar;
- dissolve the yeast in the lukewarm milk; pour into the center; add the eggs, butter and cream;
- combine the ingredients to form a dough; form into a ball; cover and place in a warm place;
- let rise for about an hour;
- punch down the dough and let rise again.
Sugar Pie
- take 250 g (9 oz.) of the risen dough; line a 30 cm (12") pie pan;
- let rise for 30 minutes;
- sprinkle with the sugar; in a small bowl, combine the cream, milk and eggs, pour over the sugar;
- dot with butter; bake in a preheated 160° C (320° F) oven for 20-25 minutes.
Cramiques
- take the remaining risen dough; blend in the sugar and raisins;
- divide the dough into quarters; place into 4 buttered rectangular molds (16 x 10 cm / 6 x 4" and 6 cm / 2 1/2" high)
- let rise 1 hour;
- make a few incisions on the top with the tip of a knife;
- glaze with a beaten egg; bake in a preheated 170° C (340° F) oven for about 40 minutes.
CHEF'S NOTES
An original recipe from Christian Ulweling of the Auberge du Moulin Hideux
Very popular in Wallonia, sugar pie is particularly celebrated in Waterloo, the former center of the Walloon sugar industry.
Since the basic method is the same, these two desserts are prepared at the same time.
