Luxurious sweet treat is rightfully recognized as a world masterpiece of culinary art, received the romantic name of cream Charlotte. Without a light, airy, incredibly tasty component, it is impossible to obtain exquisite pastries that have become the decoration of any dessert table.

Charlotte cream - classic cooking

Ingredients:

  • whole milk - 60 g;
  • eggs - 2 pcs.;
  • homemade butter - 200 g;
  • fine sugar - 100 g.

Cooking:

  1. Pour milk into the stewpan, pour out ordinary sugar, stirring, bring the mixture to a boiling state.
  2. In another bowl, lightly beat fresh eggs. Do not stop working, add a sweet milk mixture, directing a thin stream along the walls of the container.
  3. Once again, we heat the composition strongly, but do not boil, then we cool the product.
  4. On a quiet fire, melt the butter until the consistency of thick sour cream. Beat with a wooden spatula or a metal whisk, gradually combining the butter with the cooled milk syrup. We get a lush mass with a stable texture.

Cream for Kiev cake

Ingredients:

  • whole milk - 190 g;
  • fine sugar - 250 g;
  • homemade butter - 300 g;
  • Cocoa - 30 g;
  • a bag of vanillin;
  • large egg of the highest category;
  • liquor (cognac) - 20 g.

Cooking:

  1. We get the creamy fat from the refrigerator, leave it warm to soften. The temperature of the oil and syrup with which we start cooking should be about the same. Be sure to comply with this rule!
  2. We place fresh milk in a pan, drive in an egg, pour sugar and vanilla. We start heating products. Slowly stirring with a spatula in one direction, bring the composition to a boil, boil for 5 minutes, finish the preparation of an already thickened mass.We cover the cooled product with a film, preventing the formation of a crust.
  3. Beat softened butter until lush, combine with cooked syrup. We add fat literally on a spoon, carefully whipping the cream. Gradually increase portions of oil, continue mixing until the mass becomes shiny, smooth, able to hold its shape.
  4. Separate a third of the composition, add the liquor. Pour cocoa into the rest of the confectionery blank, whisk both masses until smooth.

Charlotte cream for cake decorating

The uniqueness of the sweets with a romantic name lies in its versatility, as well as the ability to hold created forms. With the help of culinary cornetics and personal imagination, we decorate the cake with various figures.

Ingredients:

  • fine sugar - 200 g
  • eggs - 2 pcs. (if desired, use 5 yolks);
  • whole milk - 100 g;
  • vanillin - 1 tsp;
  • cognac (liquor) - 1 tbsp. l

Cooking:

  1. Pour sugar into a saucepan with milk, mix the mixture well, heat to a warm state and completely dissolve the sweet component.
  2. Beat the eggs or the separated yolks, pour in a stream of milk composition. Constantly interfering, we heat the products in a water bath to the maximum possible hot state. We do not allow boiling so that the eggs do not curl! When the food becomes like jelly, set the dishes aside, after cooling add cognac (liquor).
  3. Beat the softened oil with a mixer, setting the nozzle in the form of a frame. We get an airy, oxygen-enriched cream. We do not use a blender, as its knives can change the structure of the product.
  4. Turn off the mixer after increasing the mass more than doubled. We carefully monitor the process without getting carried away by the kitchen appliance. Otherwise, we get the stratification of oil into water and fat. If this still happened, we put the pan in not very hot water, again beat the composition to a homogeneous state, send the sweetness to the refrigerator.

The best cream for sponge cake

The cooking method is not much different from other food options. However, there is a small but important feature. The fact is that cream for a cake formed from biscuit cakes should not be liquid. Otherwise, we will not see a mouth-watering layer and decoration of the product, since the cream composition is simply absorbed into the porous cakes.

Ingredients:

  • whole milk - 150 g;
  • yolks separated from proteins - 15 pcs.;
  • regular sugar - 300 g;
  • high-quality butter - 500 g;
  • a bag of vanillin.

Cooking:

  1. We mix sugar with milk in a deep pan, heat the mixture to a boil.
  2. In a separate bowl, beat the yolks, add the hot milk composition. We continue the heat treatment for another two minutes, stirring the food. The thickened mass is cooled in a kitchen room.
  3. Beat fresh butter and vanillin to a milky white tint of fat, then add portions of milk syrup. Beat the mixture thoroughly until it turns into a lush and airy mass.

Chocolate cream

A delicious treat is complemented by subtle flavoring notes of your favorite sweetness. For children, we exclude the use of cognac from the recipe.

Ingredients:

  • regular sugar - 200 g;
  • high-quality chocolate - 4 tiles;
  • vanilla extract - 2 tsp;
  • butter (premium) - 400 g;
  • fresh eggs - 4 pcs.;
  • liquor (cognac) - 20 g.

Cooking:

  1. As always, we combine milk and sugar in a saucepan, bring the mixture to a boil, whisk fresh eggs in a bowl. Pour the hot sweet milk into the egg composition, re-heat the mass, but do not boil. Beat the cooled mixture thoroughly.
  2. Melt chocolate bars in a water bath. Beat soft butter until fluffy, add syrup, continuing to work with the mixer for another three minutes.
  3. At the end of cooking, gently attach cognac, chocolate and vanilla. We finish the process by mixing the ingredients with a kitchen appliance.

The correct recipe in accordance with GOST

In Soviet times, Charlotte was prepared according to accepted state standards. The calorie content of the dish was 390 kcal per 100 grams.Product quality was guaranteed by strict standards, and therefore it was at the highest level.

Ingredients:

  • eggs - 50 g (1.5 pcs.);
  • butter - 110 g;
  • regular sugar - 340 g;
  • cognac or wine (dessert) - 0.8 g;
  • vanillin - 2 g.

Cooking Charlotte Cream for Three

  1. We mix whole milk and 300 g of sugar, heat for 10-15 minutes, boiling the composition by boiling, periodically remove the foam. Ready syrup is used in a cooled form.
  2. Combine 40 g of sugar with eggs, beat the mixture for 5 minutes, then heat in a water bath, constantly stirring.
  3. Pour the syrup slowly, put the food on a quiet fire again. When the temperature of the heat treatment reaches 104 ° C, we stop cooking, quickly cool the sweetness in ice water.
  4. Beat the butter until white, pour the syrup in small portions. After 7 minutes adding cognac and vanillin, we finish the preparation of the aromatic mass.

Recipe from Emma's Grandma

You can not ignore the video recipes from the illustrious and extremely pleasant chef - Emma's grandmother. We follow the useful recommendations, we get a delicious component for cakes and pies.

Ingredients:

  • homemade oil - 0.5 kg;
  • fine sugar - 350 g;
  • quality eggs - 7 pcs.;
  • fresh milk - 300 g;
  • a bag of vanillin.

Cooking:

  1. In a convenient dish we combine milk and sugar, heat to boiling point.
  2. Beat the eggs separately. Without interrupting the process, pour the sweet milk mixture. We return the container to a low fire, continue heating for another two minutes, mixing the composition until a thick mass is obtained.
  3. Remove the container from the fire, leave to cool at room temperature.
  4. Beat the softened butter with white vanilla. Pour milk syrup in small portions, continuing the mixer, we get a lush mass with a stable texture.

It is interesting:custard protein cream

Today we barely touched the high culinary art. Charlotte cream opened the door to a world of attractive and varied tastes. Now not far from creating your own pastry masterpieces!

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