How to make the original, super-soft Cramique au chocolat with water roux
Parisian Chocolate Brioche or Belgian Chocolate Cramique: the recipe for the cloud-like brioche with chocolate chips
Hi! Do you know that crazy craving for a brioche that’s as soft as a cloud, but that, predictably, becomes dry and unpleasant just a few hours after it comes out of the oven?
It’s a common problem: keeping hydration and softness in homemade leavened pastries without using preservatives can be really challenging.
Often you end up with a pastry that seems perfect right out of the oven, but that loses all its magic too quickly.
The Chocolate Cramique solves this problem thanks to the water roux technique: a small secret that allows the dough to retain a lot more moisture, making this Belgian brioche incredibly open-textured and longer-lasting.
It’s like a giant chocolate-studded pangocciolo that will win you over with its unique texture. If you’re looking for the ultimate breakfast to make the whole family happy, you’re in the right place!
- Difficulty: Medium
- Cost: Economical
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for chocolate chip brioche
- 5 fl oz (about 2/3 cup) water
- 1.2 oz type 0 flour ((strong 300 W))
- 2 3/4 cups type 0 flour (Strong 300 W)
- 1 1/8 cups flour (Medium strength 250 W)
- 1/2 cup sugar
- 9 tbsp butter (soft (about 4.6 oz))
- 2 small eggs eggs (whole (about 4.2 oz))
- 1/4 cup whole milk ((2 fl oz))
- 7.1 oz (about 1 1/3 cups) dark chocolate chips
- 1 1/8 tsp (active dry yeast equivalent) fresh yeast (10 g fresh yeast (use ~1 1/8 tsp active dry yeast if substituting))
- 1 3/4 tsp fine salt
- 1 yolk egg yolk
- 1 1/3 tbsp heavy cream (for brushing)
How to make the original super-soft Parisian chocolate brioche with water roux
In a small saucepan, mix the flour with the water. Put over medium heat for 2-3 minutes, stirring continuously until it thickens to a gelatinous consistency. Remove from the heat and let it cool completely before using.
In a stand mixer (or on a work surface), combine the flours, sugar, yeast and the cold water roux. Add the eggs and start kneading, pouring the milk in a thin stream. When the dough begins to come together, add the salt and work until it reaches the ribbon stage. Finally, add the soft butter little by little, waiting for each piece to be fully absorbed before adding the next, until you obtain a shiny, elastic dough. Let it rise for 2 hours at room temperature or for 12 hours in the refrigerator for a more complex flavor.
Gently stretch the risen dough and distribute the dark chocolate chips. Fold the dough over itself several times to incorporate them well. Divide into two portions, shape them into rounds (by cupping and rolling them on the bench) and let them proof for another 2-3 hours until doubled in size.
Brush the surface with the yolk-and-cream mixture, and score the top with a cross.
Then bake in a conventional oven at 338°F for about 30-35 minutes.
Notes on Ingredients and Substitutions
Flour: It’s essential to use a strong flour (300 W) to support the long fermentation and the weight of the butter and chocolate.
Yeast: If you prefer to use dry yeast, substitute 10 g fresh yeast with about 3.5 g active dry yeast.
Chocolate: For the best result, keep the chips in the freezer before adding them to the dough to prevent them from melting during handling.
Storage
The Cramique keeps very well under a glass dome or in a food bag for 3-4 days. Thanks to the water roux, it will stay soft much longer than a classic brioche.
Recipe Variations
Raisin version: Replace the chocolate with raisins previously soaked and well drained, as in the more traditional Belgian version.
Pearl sugar: For a crunchy touch, add pearl sugar on the surface after brushing.
Tips
Spreadable butter: Make sure the butter is really soft but not melted, otherwise it will be difficult to incorporate properly without ruining the gluten development.
Cold fermentation: I highly recommend the 12-hour rest in the fridge: the dough will be much easier to handle and the brioche will be more digestible.
FAQ (Questions and Answers)
What exactly is water roux?
It’s a gelatinized pre-dough that allows the brioche to absorb more liquid and remain soft for days.
Can I make a single giant brioche?
Yes, but you’ll need to increase the baking time by about 10-15 minutes, covering it with foil if it browns too much.
Do the chocolate chips sink?
No, in this fairly firm brioche dough they stay well distributed, especially if you add them cold after the first rise.
