Charlotte cream – recipes step by step with a photo. How to cook Charlotte cream for cake in accordance with GOST and chocolate

The content of the article

• How to make Charlotte Cream
• Charlotte Cream Recipe
• Charlotte Cream Cake
• Charlotte cream from Emma’s grandmother
• Charlotte cream recipe according to GOST
• Chocolate Charlotte Cream
• Charlotte cream from Alla Kovalchuk
• Charlotte cream – cooking secrets

One of the famous and beloved desserts is cream cake Charlotte. They filled the best confectionery in the USSR. The older generation remembered the taste as one of their favorite, but simple ones – it’s not so difficult to reproduce the cream in your own kitchen if you have fresh ingredients at hand.

How to make Charlotte Cream

Many housewives give in to desserts, but to make Charlotte cream, you only need a little patience and a good mixer. It is important to completely cool the bulk before driving oil into it (it is better to refrigerate for an hour), otherwise it will melt and the cream will lose its shape. When you master the classic version of brewed milk, you can experiment, add fruit syrups, coffee or chocolate.

Charlotte Cream Recipe

For different cakes, various recipes for Charlotte cream are provided. They differ in the number of ingredients, methods of brewing syrup, but if everything is done correctly, the result is always the same: a lush, airy mass. It is perfect for mastic base, mirror glaze for biscuit.

Charlotte Cream Cake

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 390 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the preparation: difficult.

Charlotte universal cream for cake is a properly brewed syrup and the main ingredient is well-whipped butter. It goes well with different cakes. All that is needed for a successful preparation is a careful attention to detail. Butter should be soft, not liquid. Beat mixture until lush..

Ingredients:

• milk – 150 ml;
• butter – 250 g;
• egg – 1 pc.;
• sugar – 200 g;
• vanilla sugar – 1 packet.

Cooking method:

1. Pour a glass of milk into the pan. Drive in an egg. Beat with a whisk. Pour sugar in small portions, constantly whipping.
2. Put on fire. Continuing to stir, bring to a thickening. It turned out Charlotte syrup. Cool.
3. Soften the oil at room temperature. Beat with a mixer or blender at low speed. Should get a lush white mass.
4. Continuing to whisk, add in small parts syrup.

Charlotte cream from Emma’s grandmother

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 390 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the preparation: difficult.

The famous culinary specialist, grandmother Emma, ​​together with her son and granddaughter conquered the virtual space with her recipes. The woman was fond of cooking all her life, and with pleasure shares the accumulated secrets and subtleties of cooking. You are invited to cook Charlotte cream from Emma’s grandmother. You can use 7 eggs or 14 yolks.

Ingredients:

• milk – 1.5 tbsp .;
• sugar – 1.5 tbsp .;
• eggs – 7 pcs. / 14 yolks;
• butter – 0.5 kg;
• vanilla sugar – 1 packet.

Cooking method:

1. Pour milk into a saucepan. Add sugar. Stir, bring to a boil.
2. Beat eggs in a separate bowl. Without interrupting whipping, pour hot milk with sugar.
3. Pour the mixture back into the pan. Put on fire. Stirring continuously, two hundred to a boil. Do not boil.
4. Remove from fire. Stir for another 2-3 minutes. Put in a cold place.
5. Beat butter and vanilla in a mixer bowl. Add chilled milk mixture in small portions. Beat until lush.

Charlotte cream recipe according to GOST

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 390 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the preparation: difficult.

The old Soviet recipe for Charlotte cream according to GOST was lost in the 1990s. These are the very famous custard butter cakes and pastries, for example, Kiev, made with egg and milk cream, which many remember from childhood. When state standards were no longer so strictly enforced, quality deteriorated. The taste was remembered by many children similar to margarine. However, the right cooked meal prepared step by step becomes tender, light and not at all greasy..

Ingredients:

• butter – 420 g;
• sugar – 680 g;
• eggs – 112 g (3 pcs.);
• boiled whole milk – 420 g;
• vanilla sugar – 4.1 g;
• cognac or dessert wine – 1.6 g.

Cooking method:

1. Mix milk with sugar. Put on fire, bring to a boil. Boil in an open bowl for 10-15 minutes, removing the foam. Leave the syrup to cool..
2. Get up to 70 grams from the total mass of sugar. Mix with eggs. Beat for 5 minutes.
3. Put the dishes with beaten eggs in a water bath. Stir continuously. Pour in milk sugar syrup slowly. Heat to 104 degrees. Remove from the water bath. Cool quickly.
4. Soften a slice of oil to the consistency of thick sour cream. Beat until lush. Gradually pour the syrup without ceasing to whisk. At the end of the process add vanillin, wine or brandy. Beat again so that the mass is lush.

Chocolate Charlotte Cream

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 430 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the preparation: difficult.

One of the variations of the famous filling for cakes is chocolate Charlotte cream. To make desserts more elegant, before adding chocolate, the mass can be divided into two parts. One will remain white, the second will get a nice dark color.

Ingredients:

• butter – 400 g;
• eggs – 2 pcs.;
• sugar – 360 g;
• milk – 240 ml;
• dark chocolate – 100-200 g.

Cooking method:

1. Pour milk into the pan. Pour in sugar. Put on medium heat. Leave to melt.
2. While the sugar is melted in milk, take a separate bowl, beat in two eggs. Take the whisk. Shake until smooth..
3. During this time, the sugar should dissolve. Remove the pan from the heat, slowly pour into the egg mixture. First, in very small portions, gradually they can be increased.
4. When all the milk has been poured, pour the mixture back into the pan. Put on medium heat. Stir continuously until thickened. Remove from fire.
5. Take softened butter. Beat for about 3 minutes. During this time, it should turn white. Badly whipped butter can ruin the whole texture.
6. Add 1 teaspoon to the butter in a custard base. Whisk.
7. Melt the chocolate. Cool to room temperature. Pour into the bulk. Whip.

Charlotte cream from Alla Kovalchuk

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 400 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• The complexity of the preparation: difficult.

Charlotte cream from Alla Kovalchuk, a television expert on tasty and healthy food from the STB channel, won popularity among the people. While working in a culinary television show, Alla taught to cook more than one celebrity, shared with the viewers numerous tips that she knows firsthand. Therefore, her Charlotte cream cream recipe deserves absolute trust.

Ingredients:

• yolks – 12 pcs.;
• sugar – 300 g;
• milk – 35 ml;
• butter (82.5%) – 200 g;
• icing sugar – 100 g;
• vanilla sugar – 10 g;
• cognac – 1 tbsp. l.

Cooking method:

1. Stir the yolks with sugar. Add milk. Beat the mass with a whisk until smooth.
2. Put the mixture on fire. Heat until thickened. Yolks will be brewed during this time. Keep on low heat for 5-10 minutes until the mixture acquires a uniform transparent yellow color.
3. Remove from fire. Pour into a cold bowl. Otherwise, the mixture will continue to boil and begin to flake..
4. It is recommended to put the bowl on ice for faster cooling. Cool to room temperature.
5. Beat the butter thoroughly until a foam is obtained. Do not stop whipping, pour in the base. Add vanilla powder and cognac.

Charlotte cream – cooking secrets

To make the filling for the cakes a success, you need to consider the secrets of making Charlotte cream:

• Ideally, milk-egg syrup should be homogeneous. If it is curled, you can strain through a sieve.
• Due to the large amount of sugar in the milk, the eggs into which the hot milk mixture is poured do not fold. No need to be afraid of it.
• During thickening of the syrup, lumps may result. It will not affect the taste. They will break with further beating..
• If the mass at the final whipping began to delaminate, you need to take a large container with warm water and continue whipping in a water bath.
• At the end, take the film, cover, put in the refrigerator and store no more than a day.