Belgian Breakfast - Cramique, Yoghurt Cakes, Apricot Coulis And Blackberry Jam

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Apr. 06, 2018

How to make Belgian Breakfast Bread - Cramique topped with Ham and Cheese, Little Yoghurt Dryfruit cakes topped with Apricot Coulis and Blackberry Jam, these are the yummilicious offerings of a full Belgian Breakfast platter.

Ingredients

For cramique / belgian breakfast bread:
Flour 430 Gram (or 3 1/2 cups)
Milk 220 Gram (or 1 cup)
Butter 85 Gram (or 5 1/2 tbsp)
Egg 1
Sugar 45 Gram (or 3 tbsp)
Salt 5 Gram (or 1 tbsp)
Egg wash 1 Tablespoon (mix 1 tbsp milk in egg wash)
Butter 1 Tablespoon
Blackberry jam 2 Tablespoon
Gouda cheese slices 2
Ham slices 2 (cold cut ham)
For apricot sauce:
Sugar To Taste
Butter 25 Gram (or 2 tbsp)
Salt To Taste
For gâteau minute au yoghurt / yoghurt cake:
Yogurt 150 Gram (or 1/2 cup)
Egg 4
Sugar 300 Gram (or 1 cup sugar)
Flour 450 Gram (or 1 1/2 cup)
Oil 110 Milliliter (or 7 tbsp)
Baking powder 1 1/2 Teaspoon (or 7 gms)
Dried fruits 1 Tablespoon
For blackberry jam:
Blackberries 1 Cup (16 tbs) (or 120 gms)
Sugar 1 Cup (16 tbs) (or 120 gms)

Directions

FOR CRAMIQUE / BELGIAN BEAKFAST BREAD:

GETTING READY:

1.Preheat your oven at 190 degrees.

MAKING:

2.To lukewarm milk add yeast and let it dissolve.

3.To this mixture add sugar, butter, egg and mix the mixture properly.

4.Take flour in a bowl and add salt, and the wet mixture to it and mix it till it comes together as a soft dough.

5.Cover it with kling film and keep it to rest for 10 mins.

6.After the bread had risen well enough, knead the dough with a very scarcely floured surface. Knead it till it stops sticking to your hands. Keep it again for resting for 30 mins.

7.After the waiting period, flatten the dough out on a surface and add soaked raisins to the flour and mix it lightly, making it like a package.

8.Roll it up forming a log and then put it in a little Teflon bread pan and leave it to rise for 20 mins. Bake it for 40 mins in a pre-heated oven at 190 degrees.

FOR APRICOT SAUCE:

MAKING:

1.Blend some apricots in a bowl, add some water, sugar, butter and salt, blend it till it forms a puree.

FOR BLACKBERRY JAM:

MAKING:

1.In a sauce pan, cook blackberries and castor sugar on a high flame.

2.Crush the blackberries lightly.

3.Once the mixture reaches 105 degress, your jam is ready.

YOGURT CAKE:

GETTING READY:

1.Preheat your oven at 240 degrees.

MAKING:

2.Take for egg yolks in a bowl add yoghurt, sugar and blend them well.

2.Add flour and baking powder and mix it with hand mixture, while mixing add vegetable oil to the mixture, after mixing incorporate dried fruits int he mixture with a spatula.

3.Take 4 egg whites and whisk it till they reach firm peaks.

4.Add 1/3 of the meringue and mix it into the batter and aerate the mixture with the hand mixer, now fold in the rest of the meringue in the mixture gently. Take cupcake moulds and fill it with mixtures and bake them in a preheated oven at 240 degrees for 20 mins.

SERVING:

5.Assemble all and serve!

Recipe Summary

Difficulty Level: Easy