There are many types of cream. Charlotte is quite common and very popular. It is not used as a main dessert. Charlotte cream is used to decorate cakes, pastries, and buns. Due to the variety of recipes, you can get different tastes of the cream. For example, to get chocolate, just add cocoa or melt chocolate.
Cream "Charlotte" (creamy) - recipe
We will prepare the following components:
- sugar - 100 grams;
- milk - 250 ml;
- eggs - 2 pieces;
- butter - 200 grams.
Cooking cream
To make Charlotte Cream, we need a deep saucepan. Pour milk into it and heat over low heat. Do not bring to a boil!
In a deep bowl, beat the eggs and sugar until foam.
Then pour the mixture of sugar and eggs into hot milk. Beat with a mixer. It is recommended to whisk at low speeds so that the mixture does not rise and foam does not form. Reduce the fire to a minimum. Continuously stir the mixture with a wooden spatula, bring to a boil. Thick porridge without lumps should form. Then turn off the gas and let cool the custard of the cream.
Now you need to beat the butter and add it to the cooked composition. Add the oil in small portions and mix with a spoon. Then beat with a mixer the connected parts of the cream. Pay attention to how its relief changes - it becomes more magnificent and brighter. Charlotte butter cream is ready.
It is very easy to decorate cakes with such a mousse, laying out roses from 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.
Chocolate cream "Charlotte"
To create a more festive mood, you can bake a delicious and beautiful cake and decorate it with home-made chocolate cream.
To prepare the cream you will need:
- 1 cup of sugar;
- 2 cups of milk;
- 150 grams of dark chocolate;
- 2 tablespoons of brandy;
- 200 grams of butter;
- 3 eggs (yolks).
How to cook
The "Charlotte" chocolate cream has a peculiar technology of preparation. Melted dark chocolate is the main ingredient.
Pour milk into a small bowl. We break the eggs. Carefully separate the yolks from the proteins. Pour the yolks into the milk, mix and form a mixture. Take another larger bowl, pour water into it, immerse the bowl with the mixture in it, creating a water bath. Heat on low heat. Stir the contents in a bowl with a whisk until thick. Remove from heat and let cool slightly.
Beat butter at maximum speed for about 5 minutes. Add cognac to it and gradually pour 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, until the chocolate has completely melted. Mix the resulting ingredients and put in the refrigerator. Charlotte chocolate cream is used very often to decorate a cake. Various forms are obtained from it, buns are filled with them, a layer is made in a biscuit.
Oil cream. Unique technology
Charlotte butter cream - affectionate, velvety, weightless, mouth-watering, fragrant and sweet. The strict adherence to the ratios and the exact 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 the taste.
The main criteria for the manufacture of cream
All products must be at the same temperature before mixing.
We offer a way to prepare Charlotte cream step by step:
- You will need butter with a fat content of at least 72% in the melted state. Reducing the amount of sugar reduces the quality of the finished cream.
- The chicken egg is immediately combined with milk and sugar.
- Milk syrup is cooked over low heat, then cooled to a temperature of butter. Syrup from milk is poured into whipped butter in small portions.
Each recipe for Charlotte cream is unique in its own way. This one is extremely aromatic and tastes good.
You will need:
- butter fat content of 73-82.5% - 200 grams;
- sugar - 1 cup;
- milk (fat content 2.5%) - 150 grams;
- 1 chicken egg;
- vanilla sugar;
- brandy (without brandy, the cream will not be so fragrant).
Getting to the cream
Step number 1. We make syrup from milk, which will need to be poured into the oil. Take a medium-sized saucepan, add milk, sugar and an egg to it. Using a mixer or whisk, actively whisk the ingredients until foam and uniformity.
Step number 2. We put the resulting syrup on low heat. Stir constantly, without leaving the stove, in order to avoid burning syrup. The result is a gentle concentrate resembling condensed milk.
Next, you need to cool the cream, since it will need to put oil in it. The cream must not be hot, otherwise the oil will melt and the mixture will turn out to be liquid. We cover it with a film and allow to cool at room temperature to 20-22 degrees. To speed up the cooling process, you can refrigerate for a couple of minutes. Alternatively, the syrup can be cooled in cool water by putting a saucepan in it and constantly stirring the resulting mixture.
Step number 3. In the final part of the preparation of the cream "Charlotte" combine the butter and syrup. Oil should not be frozen, it is better to get it out of the refrigerator in advance. Put the oil in a suitable pan. Add vanilla sugar. Beat at high speed for 5 minutes using a mixer until a white air mass is formed. If you do not let the oil warm, then the whipping stage will take about 20 minutes.
Step number 4. Add one syrup to the oil, whisking at maximum speed. After that, add cognac. And whisk one more minute. Charlotte cream is ready.
This cream holds its shape very well. With the help of pastry nozzles and a bag, you can make roses, leaves, flowers, borders from it. Cream confectionery is recommended to be stored no more than two days. Before use, they should also be warmed indoors, leaving at room temperature for about 20-30 minutes. Cream "Charlotte" for the cake is simply unique and gives it beauty, tenderness and unique taste.
Cooking protein-free coffee cream
Ingredients for Charlotte Cream:
- sugar - 200 grams;
- milk - 200 grams;
- yolk - 3 pieces;
- butter - 200 grams (82.5% fat content);
- vanilla sugar - 1 teaspoon;
- instant coffee - 1 tablespoon.
We combine the ingredients
Separate the yolks from the proteins. We need only the yolks. Pour milk into the yolks and add vanilla sugar. Mix. We put the resulting mixture on fire and stir constantly, bringing to a boil. We make the fire minimal. Cook for another 5 minutes, without stopping stirring. Remove the mixture from the heat and let cool at room temperature.
Next, beat the butter for five minutes until lush. After that, it can be added to the mixture. Combine butter and milk syrup. Beat until cream, add a spoonful of coffee and mix. Let the cream cool a little.
Now you can start decorating cakes and layering biscuits, as well as filling the tubes. The main secret of the Charlotte cream recipe is that coffee is added to it. It perfectly complements the taste.
Cream on sour cream
On the Internet, “Charlotte” cream on sour cream is often called “Ice cream” cream. The difference is that sour cream is added instead of milk. Cream "Charlotte" is dense and resistant. It tastes a little sour, in addition, fragrant and oily. Due to the fact that it turns out to be dense, it can be used to make various embossed decorations. It tastes slightly acidic and has a pleasant vanilla aroma.
Of the ingredients we need:
- 4 yolks;
- 3 tablespoons of flour;
- 4 cups sugar;
- 1 teaspoon of vanillin;
- 200 grams of butter.
Choux porridge on sour cream
First, grind the yolks with sugar. Add flour and vanillin to them. Stir thoroughly. Pour sour cream into the mixture and mix thoroughly again. To do this, it is good to use a silicone spatula.
Pour the mixture into the pan and put it on medium heat. The pan should not be enameled, otherwise the cream will start to burn. When the cooked mass becomes liquid, make the fire a little less. Stir so that lumps do not form until thickened.
For an easier option, it is better to prepare the cream in a water bath. This method will not burn the mixture. If you get lumps, you can beat the mixture with a blender or rub through a fine sieve. After we allow the composition to cool. To make it faster, put the pan in a bowl of water and stir. After cooling, the mixture turns into a thick porridge.
Cooking 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 at the same temperature. Beat the butter until creamy. Without ceasing to beat, add one spoonful of chilled custard porridge.
The cream should become uniform, lush and shiny. Note: if you compare with the usual custard "Charlotte", the cream on sour cream is more stable, thicker and more stable, it does not need to be completely cooled. The classic Charlotte melts easily and is less resistant to temperature changes.
If the oil-based cream curdled, this was due to the difference in temperature between the oil and the rest of the ingredients. The oil 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 to solve this problem. We collect a pan of water and put in it a cup with coagulated cream. Let the water boil and reduce the heat to a minimum. Stir the cream in the cup until smooth. The cream should become smooth and not curl. Remove the pan from the stove, take out the cup, let the composition cool down a bit and put in the refrigerator. Now you can use Charlotte cream to decorate the cake. It is important not to overheat. Otherwise, the cream will become liquid, and it can no longer be fixed.