Cream "Charlotte": recipe, ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are many types of cream. "Charlotte" is quite common and very popular. It is not consumed as a main dessert. Cakes, pastries, buns are decorated with Charlotte cream. Due to the variety of recipes, you can get different tastes of the cream. For example, to get chocolate, just add cocoa to it or melt chocolate.

Cream "Charlotte" (creamy) - recipe

Prepare the following components:

• sugar - 100 grams;
• milk - 250 ml;
• eggs - 2 pieces;
• butter - 200 grams.

Preparing cream

To prepare Charlotte cream, we need a deep saucepan. Pour milk into it and heat it over low heat. Do not bring to a boil!

In a deep bowl, beat eggs and sugar until foamy.

Then pour the mixture of sugar and eggs into the hot milk. Beat with a mixer. It is recommended to beat at low speed so that the mixture does not rise and foam does not form. Reduce the fire to a minimum. Stir continuously with a wooden spatula and bring to a boil. A thick porridge without lumps should form. Then turn off the gas and let the custard cool down.

Now you need to beat the butter and add it to the prepared composition. Add oil in small portions and mix with a spoon. Then beat the combined parts of the cream with a mixer. Pay attention to how its relief changes - it becomes more lush and light. Buttercream "Charlotte" is ready.

It is very easy to decorate cakes with this mousse, putting roses out of it, as it turns out to be tender and easily takes the desired shape. If desired, you can change the color by adding food coloring.

Charlotte Chocolate Cream

To create a more festive mood, you can bake a very tasty and beautiful cake and decorate it with homemade chocolate cream.

To prepare the cream you will need:

• 1 glass of sugar;
• 2 cups of milk;
• 150 grams of dark chocolate;
• 2 tablespoons cognac;
• 200 grams of butter;
• 3 eggs (yolks).

How to cook

Chocolate cream "Charlotte" has a unique cooking technology. Melted dark chocolate is the main ingredient.

Pour milk into a small bowl. We break the eggs. Carefully separate the yolks from the whites. Pour the yolks into the milk, mix and form a mixture. We take another larger bowl, pour water into it, immerse the bowl with the mixture into it,creating a water bath. Warm up over low heat. Stir the contents in a bowl with a whisk until thick. Remove from heat and let cool slightly.

Beat the butter at maximum speed for about 5 minutes. Add cognac to it and gradually pour in the mixture of yolk and milk.

Melt the chocolate in the microwave or in a water bath. If using a microwave, turn it on for a few seconds, then turn it off. And so on, until the chocolate is completely melted. Mix the ingredients and put in the refrigerator. Chocolate cream "Charlotte" is used very often to decorate the cake. Various forms are obtained from it, buns are stuffed with it, a layer is made in a biscuit.

Oil cream. Unique technology

Charlotte Butter Cream - gentle, velvety, weightless, appetizing, fragrant and sweet. Strict adherence to ratios and strict adherence to technology allows you to achieve the perfect taste. Such a cream is prepared on the basis of high-quality butter and custard milk syrup, cognac and vanilla sugar are added for taste.

The main criteria for making cream

All products must be at the same temperature before mixing.

We offer a step-by-step method for making Charlotte cream:

1. You will need butter with a fat content of at least 72% in a melted state. Reducing the amount of sugar reduces the quality of the finished cream.
2. Chicken egg immediately combined with milk and sugar.
3. Milk syrup is cooked over low heat,then cool to butter temperature. Milk syrup is poured into whipped butter in small portions.

Each Charlotte cream recipe is unique in its own way. This one is extremely fragrant and delicious.

You will need:

• butter fat content 73-82, 5% - 200 grams;
• sugar - 1 cup;
• milk (fat content 2.5%) - 150 grams;
• 1 chicken egg;
• vanilla sugar;
• cognac (cream will not be as fragrant without cognac).

Start making cream

Step number 1. We make syrup from milk, which will need to be poured into butter. Take a medium-sized saucepan, add milk, sugar and an egg to it. Using a mixer or whisk, whisk the ingredients vigorously until foamy and smooth.

Step number 2. Put the resulting syrup on low heat. Stir constantly, without leaving the stove, to avoid burning the syrup. The result is a delicate concentrate reminiscent of condensed milk.

Next, you need to cool the cream, as you will need to put oil in it. It is impossible for the cream to be hot, otherwise the butter will melt and the mixture will turn out to be liquid. We cover it with a film and let it cool at room temperature to 20-22 degrees. To speed up the cooling process, you can put in the refrigerator for a couple of minutes. Alternatively, the syrup can be cooled in cool water by placing a saucepan in it and stirring the mixture constantly.

Step number 3. In the final part of the preparation of Charlotte cream, we combine butter and syrup. Oil should notbe frozen, it is better to get it out of the refrigerator in advance. Put the oil in a suitable saucepan. Add vanilla sugar. Beat at high speed for 5 minutes with a mixer until a white airy mass is formed. If the oil is not allowed to warm up, the whipping step will take about 20 minutes.

Step number 4. Add the syrup to the butter one spoon at a time, beating at maximum speed. Then add cognac. And beat for another minute. Cream "Charlotte" is ready.

This cream holds its shape very well. With the help of confectionery nozzles and a bag, you can make roses, leaves, flowers, borders out of it. Cream confectionery is recommended to be stored for no more than two days. Before use, they should also be warmed indoors, left at room temperature for about 20-30 minutes. Cream "Charlotte" for the cake is simply unique and gives it beauty, tenderness and unique taste.

Preparing coffee cream without proteins

Charlotte Cream Ingredients:

• sugar - 200 grams;
• milk - 200 grams;
• yolk - 3 pieces;
• butter - 200 grams (82.5% fat);
• vanilla sugar - 1 teaspoon;
• instant coffee - 1 tablespoon.

Combine ingredients

Separate the yolks from the whites. We only need yolks. Pour milk into the yolks and add vanilla sugar. We mix. We put the mixture on the fire and stir constantly, bringing to a boil. We make the fire minimal. Cook for another 5 minutes, stirring constantly. We are filmingmixture off heat and let cool at room temperature.

Next, beat the butter for five minutes until fluffy. After that, it can be added to the mixture. Combine butter and milk syrup. Beat until creamy, add a spoonful of coffee and mix. Let the cream cool down a bit.

Now you can start decorating cakes and layering biscuits, as well as stuffing straws. The main secret of the Charlotte cream recipe is that coffee is added to it. It complements the taste perfectly.

Cream with sour cream

On the Internet, Charlotte cream on sour cream is often called Ice Cream. The difference is that sour cream is added instead of milk. Cream "Charlotte" is dense and persistent. It tastes slightly sour, in addition fragrant and oily. Due to the fact that it turns out to be dense, it can be used to make various relief decorations. It tastes slightly sour, has a pleasant vanilla aroma.

From the ingredients we need:

• 4 yolks;
• 3 tablespoons of flour;
• 4 cups of sugar;
• 1 teaspoon vanilla;
• 200 grams of butter.

Custard porridge with sour cream

First, grind the yolks with sugar. Add flour and vanilla to them. Mix thoroughly. Pour sour cream into the resulting mixture and mix thoroughly again. It is good to use a silicone spatula for this.

Pour the mixture into a saucepan and put it on medium heat. The pan should not be enameled, otherwise the creamwill start to burn. When the cooked mass becomes liquid, we make the fire a little less. Stir so that no lumps form, until thickened.

For a lighter option, it is better to cook the cream in a water bath. This method will not allow the mixture to burn. If you get lumps, you can beat the mixture with a blender or rub through a fine sieve. Then let the mixture cool down. To make it faster, put the pan in a bowl of water and stir. After cooling, the mixture will turn into a thick porridge.

Preparing cream

We use oil with a fat content of 82.5%. The temperature of the butter must be brought to room temperature in advance. Porridge and butter should be the same temperature. Whip the butter until creamy. Without ceasing to beat, add one spoonful of chilled custard.

The cream should become uniform, fluffy and shiny. Note: when compared with the usual custard "Charlotte", then the cream on sour cream is more stable, thicker and more stable, it does not need to be completely cooled. Classic Charlotte melts easily and is less resistant to temperature changes.

If the oil-based cream curdled, it was due to the temperature difference between the oil and the rest of the ingredients. Butter should not be frozen, otherwise water and fat will be released during whipping.

Well, if you have already encountered such a situation, then in this article we will help solve this problem. We collect a pot of water and put a cup with curdled cream in it. Let the water boil and turn the heat down to low. in a cupStir cream until smooth. The cream should become smooth and not curl. Remove the pan from the stove, take out the cup, let the composition cool slightly and put it in the refrigerator. Now you can use the cream "Charlotte" to decorate the cake. It is important not to overheat. Otherwise, the cream will become liquid and cannot be fixed.