Luxurious butter cream based on milk and egg syrup in Soviet cooking bore the sonorous name of Charlotte cream. It is with him, according to GOST, that such beloved by many cakes as “Gift”, chocolate-biscuit “Truffle” and many others are made.
Charlotte cream according to GOST
The simplest, and therefore the most common in modern mass confectionery production, Charlotte cream is made by whipping condensed milk, butter and powdered sugar. It is because of a significant change in the cream recipe and the discrepancy with the version approved by GOST, that many cakes have lost the "very" taste that gave them a perfectly smooth, oily, fragrant Charlotte. If you want to repeat the classic Soviet version, prepare it following a strictly verified technology and composition. The standard for this cream requires the following ingredients:
- 1 kilogram of granulated sugar;
- 180 grams of chicken eggs;
- 670 grams of milk;
- 710 grams of butter;
- 7 grams of vanilla powder;
- 3 grams of cognac.
The finished cream is stored for no more than 2 days in the refrigerator or up to several months in the freezer. Before using the frozen cream, bring it to room temperature and whisk lightly at low speed.
Beat eggs, sugar and milk lightly with a mixer. Pour the mixture into a saucepan and bring to a boil, remembering to stir with a silicone spatula. Since the recipe is designed for mass production, you cannot do without a pastry thermometer. It is used to check the readiness of the syrup. When the temperature of the egg-milk-sugar mass reaches 105 ° C, the syrup is turned off and cooled to a temperature of 30 ° C.
Beat the butter, previously softened to room temperature, with a mixer into a smooth homogeneous mass, start whisking at a low speed, then pour in the syrup, cognac, add vanilla powder and increase the speed to high. In total, the cream is whipped for about 20 minutes and it doubles in volume.
Homemade cream Charlotte
If you're not ready to boil the syrup and whip the cream on an industrial scale, try a recipe adapted for home use. You will need:
- 1 egg;
- 100 ml of milk;
- 150 grams of granulated sugar;
- 180 grams of butter;
- 1 teaspoon of brandy;
- a few drops of vanilla essence.
There is Charlotte nut and chocolate cream, ground nuts or cocoa powder are added to them.
Whisk the egg yolk, milk and sugar lightly, pour into a saucepan and cook over medium heat, stirring occasionally, for 5 minutes, until the syrup thickens and begins to bubble. Remove the syrup from heat and leave to cool, stirring occasionally. At this time, whisk softened butter with vanilla essence, gradually adding syrup to it, pour in cognac. The finished cream is smooth and light.
