It is certainly a specialty that you have already heard of. the Belgian ceramics is a classic in our region. Yes I know, that’s a lot of ic“… So let’s be classy, please our wags by giving them a good toast. 😉 This is a brioche bread with raisins. It is a specialty that crosses the centuries with success due to its aromas and his form which lends itself well to “bread and butter” type slices. The whole family loves it! Here is his story, and of course his authentic recipe…
1. Where does Belgian ceramics come from?
Okay so already, I’m going to get everyone to agree: we say the ceramic. And not ” the as I dare to hear or read sometimes! This is actually a contraction because we also say the crusty bread Where krameek brood in Flemish.
Moreover, some French-speaking bakers write it kramiek or kramik. But it is always “the”. 😛
According to the unepatisserieunehistoire blog, at first it was a small biscuit made during village festivals. Her recipe will later evolve into a Brioche in which we add grapes.
At the very beginning, this biscuit was not called ceramic but crimice. This actually constituted a unit of weight for the bread which served as an exchange value and therefore payment. This type of cramiche transaction took place mainly in the clerical world, especially between the monks of the abbeys.
Word ceramic will arrive, him, in 1831 in a Brussels collection. It will only begin to be really used by the Belgians around the First World War.
2. What is a ceramic?
In terms of its composition, it’s very simple: it’s a brioche bread. It is therefore less rich than a brioche but richer than white bread.
The ceramic is made with:
- Plain white flour (T55)
- Milk (and possibly milk powder)
- A pinch of salt
No pearl sugar then. Belgian brioche bread that contains pearl sugar is called cracker. And we don’t mix the two! Although today hybrid ceramic/cracker forms are appearing for the greediest among us. 😉
2.2. The method
It is important to respect several points to succeed in a ceramic.
First of all, it will be necessary to operate a good kneading. I advise you to use a food processor equipped with a hook or a spiral. Do not neglect the kneading when making a brioche dough, it is this that will condition the good texture of the finished product.
If by chance you wish to carry out the hand kneadingwork 20 minutes and with cold butter so that it does not melt into the dough. And as soon as the dough becomes too much stickyput it back in the fridge. If the butter melts when you knead, it may not be properly incorporate !
Working with cold butter is also valid for kneading in a food processor, for the same reasons. The mechanics also heat the dough. 😉
The second crucial element is lifting. Some recipes let the dough rise for half an hour or just 15 minutes. You will have the impression that she will have swelled up well but in reality, she needs much more time. Even if 30 minutes is enough for a first rise, you will have to let rise a second time after rehandling the dough, and much longer.
Of course, it all depends on results you want to get but if you want a ceramic that has great taste and who has a super soft crumb, you will have to follow these tips. 😉
It is therefore at the level of the second lift you will have to be the most patient.
The addition of leaven is possible but optional. He will make the crumb ceramic more flexible and softer Again. It will also bring additional aromas, more complex. Be careful not to use an acid sourdough! I personally use a wheat sourdough refreshed 3 times just before.
In terms of fermentation, sourdough is optional because the yeast will have the advantage anyway and the recipe works very well without sourdough.
2.3. The timing
A good technical to better control the timing is here cooling your dough after the first rise. You can let rise for the first time, you degas the dough with a flap and you put it in the fridge for the night for example.
Chilling is an excellent way for the brioche to develop all its aromas ! And you will have an easier time working the cooled dough because the butter will have hardened: your dough will be less sticky. 🙂
3. When and how do we eat it?
The good news is that you eat it WHEN YOU WANT. You dreamed of this answer, admit it! 😛 But it’s true, ceramic goes with almost everything.
He eats so much nature only with jamfrom chocolate spread. And in a savory version, it goes very well with foie gras. And personally, I love tossing it in the toaster… Just thinking about it makes my mouth water and I want to make it again. That’s good, recipe is right there. 😀
4. Authentic Belgian ceramic recipe
It is a brioche bread with raisins. A Belgian classic that is usually served at breakfast but can be eaten at any time. It also goes very well with foie gras.
- 100 g raisins (from Corinth)
- 30 g water (boiling)
- 200 g flour T55
- 80 g eggs (about 2 eggs)
- 40 g milk (cold)
- 20 g caster sugar
- 6 g yeast
- 4 g salt
- 60 g liquid leaven (optional)
At the end of kneading
- 80 g butter
- 130 g macerated raisins
The day before or a few hours before, soak the raisins in a little boiling water.
Once the raisins have swollen, put all the kneading ingredients (except the raisins and the butter) in the food processor fitted with the hook.
Mix (milling) for 5 minutes on speed 1 and leave to stand for 5 minutes.
Knead on speed 2 for 5 minutes.
Add the butter and incorporate it little by little at speed 1. Do the same with the raisins.
Cover with a clean cloth and let the dough rise for 2h30.
Make a ball with the dough and let rest for 30 minutes on the work surface.
Rub butter inside the mold and put a baking paper on it. This will allow the paper to stick well to the edges.
Roll the ball on the work surface with both hands, back and forth to form a sausage shape. It should be the length of your mold.
Place the sausage in the mold and leave to rest for 2h30, covered with a cloth.
Preheat the oven to 180°C with a baking sheet.
Brush the dough with a beaten egg before baking.
Blade the dough in an oblique cross (2 crosses to form a diamond in the center)
Bake for 30 minutes.
Unmold and let cool on a wire rack.
5. What you should remember about Belgian ceramics
Well, we have little pride in Belgium but this is one! Appeared in local Walloon and Flemish festivals, the ceramicthis brioche bread with raisins is always unanimous in families (or almost). It goes well with both sweet and savory.
Be careful to operate a good kneading and to let it sit long enough to obtain a beautiful crumb full of aromas.
And you, have you ever eaten Belgian ceramics? Have you ever tried making it? Tell me in the comments! 🙂
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