Cramique Recipe: How To MAke The Viral Ultra-Soft Chocolate Brioche Everyone Is Baking

French cramique is a rich, buttery brioche loaded with dark chocolate chips and known for its incredibly soft, fluffy crumb. Originally from Northern France and Belgium, this sweet bread is perfect for breakfast, brunch, or an indulgent afternoon treat.

Thanks to the tangzhong method, this version stays moist and tender for days, with a light texture that almost melts in your mouth. If you love soft brioche and chocolate, this cramique will quickly become a favorite.

What Is French Cramique?

Cramique is a traditional sweet brioche bread, often studded with chocolate chips or raisins. It’s less rich than a cake but more indulgent than regular bread, making it ideal for slicing and enjoying plain or lightly toasted.

The addition of tangzhong—a cooked flour-and-water paste—helps retain moisture, giving the bread its signature softness and extended shelf life.

Why Everyone Will Love This Recipe

• Exceptionally soft and fluffy thanks to tangzhong
• Rich, buttery flavor with plenty of chocolate chips
• Perfect for breakfast or tea time
• Keeps soft for days
• Bakery-style results at home

Frequently Asked Questions

Can I replace chocolate chips with raisins?

Yes, raisins are traditional and work perfectly.

Can I use dry yeast?

Yes, use about 4g dry yeast instead of fresh.

Why use tangzhong?

It keeps the bread softer for longer and improves texture.

Is cramique a cake or bread?

It’s a sweet enriched bread, somewhere between brioche and cake.

How to Store

Store the cramique wrapped or in an airtight container at room temperature for up to 3 days.

How to Freeze

Slice the bread, wrap well, and freeze for up to 2 months. Toast or warm gently before serving.

How to Make French Cramique

Step 1

Step 1

In a small saucepan, combine the water and flour. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, gel-like paste. Transfer to a bowl, cover with plastic wrap touching the surface, and let it cool completely.

Step 1: Prepare the Tangzhong

In a small saucepan, combine the water and flour. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, gel-like paste. Transfer to a bowl, cover with plastic wrap touching the surface, and let it cool completely.

Step 2: Activate the Yeast

Dissolve the fresh yeast in the lukewarm milk and set aside.

Step 3: Make the Dough

Place the flours on your work surface or in a mixer bowl. Add the sugar, milk with yeast, and eggs, then start kneading. Once the dough begins to come together, add the cooled tangzhong.

Step 4: Add Butter and Salt

Gradually incorporate the softened butter, adding it a little at a time along with the salt. Knead until the dough becomes smooth, elastic, and well developed.

Step 5: Add Chocolate Chips

Fold in the dark chocolate chips, kneading briefly just until evenly distributed.

Step 6: First Rise

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.

Step 7: Shape

Turn the dough onto the work surface and divide it in half. Shape each portion into a smooth ball and place them on a baking tray lined with parchment paper.

Step 2

Step 2

Dissolve the fresh yeast in the lukewarm milk and set aside.

Step 8: Second Rise

Cover loosely with plastic wrap and let rise again for about 3 hours, until doubled.

Step 9: Bake

Brush with the egg yolk and milk mixture. Bake in a preheated static oven at 170°C (340°F) for 35–40 minutes, until deeply golden.

Step 10: Cool and Serve

Let the cramique cool slightly before slicing and enjoying.