Cream Charlotte GOST
The easiest, and therefore most common in the modern mass production of pastry cream Charlotte made by beating the condensed milk, butter and powdered sugar. Due to significant changes in the prescription cream and inconsistencies approved by the GOST variant, a cake has lost that taste that gave them a perfectly smooth, buttery, flavorful Charlotte. If you want to repeat the classical Soviet version, prepare it following the rigorous technology and composition. According to the standard of this cream you need the following ingredients:
- 1 kilogram of sugar-sand;
- 180 grams of eggs;
- 670 grams of milk;
- 710 grams of butter;
- 7 grams of vanilla powder;
- 3 grams of cognac.
Ready cream store no more than 2 days in the refrigerator or several months in the freezer. Before you can use frozen cream, it is brought to room temperature and lightly whisk at low speed.
Slightly beat with a mixer eggs, sugar and milk. Pour the mixture into a saucepan and bring to a boil, not forgetting to interfere with the silicone spatula. Because the recipe is designed for mass production, you need a confectionery thermometer. It checks the readiness of the syrup. When the temperature of the egg-milk-sugar mass reaches 105оС, syrup switched off and cooled to a temperature of 30oC.
Butter, pre-softened to room temperature, beat with a mixer to a smooth homogeneous mass, start whisking at low speed, then pour in the syrup, the brandy, add the vanilla powder and increase the speed to high. In total, the cream is whipped for about 20 minutes, and twice he increases in volume.
Homemade cream Charlotte
If you are ready to cook the syrup and whip cream on an industrial scale, try the recipe, adapted for home use. You will need:
- 1 egg;
- 100 ml of milk;
- 150 grams of sugar;
- 180 grams of butter;
- 1 teaspoon of cognac;
- few drops of vanilla essence.
There are nut and chocolate cream Charlotte, they add ground nuts or cocoa powder.
Lightly whisk the egg yolk with the milk and sugar, pour into a saucepan and cook over medium heat, stirring occasionally, for 5 minutes, until syrup thickens and begins to bubble. Remove the syrup from the heat and leave to cool, stirring from time to time. At this time, whisk together the vanilla essence, softened butter, gradually adding to it the syrup, pour in the cognac. The cream is smooth and easy.