This butter cream turns out airy and delicate, making it an excellent layer for a cake, filling for eclairs, shu, etc. It can also be used to line confectionery products. Therefore, we offer you 5 options for preparing Charlotte cream.
Classic recipe for Charlotte cream for cake
Eggs and milk are mixed in a saucepan, after which everything is filtered through a sieve, sugar is added and everything is cooked for three minutes until thickened. Separately, whip the butter, into which the finished syrup and cognac are poured. It turns out to be a very delicate and airy cream for the cake.
- Cow's milk 130 (grams)
- Yolk 2 (things)
- Granulated sugar 180 (grams)
- Butter 200 (grams)
- Cognac 1 (tablespoons)
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How to make classic Charlotte cream for a cake? Take a small saucepan or saucepan, pour the milk into it and add the yolks. -
Mix everything thoroughly with a whisk until a light foam forms on top. -
Now we filter the resulting milk-egg mass through a sieve to get rid of films. -
Next, add granulated sugar and put it on low heat. Bring to a boil, stirring constantly with a silicone spatula or spoon, and cook the syrup for three minutes.It should thicken slightly and look like liquid condensed milk. Remove the saucepan from the heat, cover the syrup with cling film and let it cool to room temperature. -
Take the butter out of the refrigerator an hour or two before preparing the cream so that it is at room temperature. Transfer it to a deep container and beat with a mixer at high speed until it lightens and becomes fluffy. -
Now pour the cooled syrup into the oil in a thin stream and continue whisking everything. -
Then add a tablespoon of good cognac and finally beat everything well. -
Our Charlotte cream according to the classic recipe is ready. We use it in cakes, filling eclairs or shu. Bon appetit!
Chocolate cream charlotte for leveling the cake
Beaten eggs are poured into heated milk with sugar, and everything is whisked until slightly thickened. Then the resulting mass is poured into the whipped butter. Next, melted chocolate is added to the cream and everything is mixed well.
Cooking time: 30 min.
Cooking time: 20 minutes.
Portions – 1.
Ingredients:
- Butter – 350 gr.
- Milk – 240 gr.
- Granulated sugar – 300 gr.
- Chicken eggs – 2 pcs.
- Chocolate – 60 gr.
Cooking process:
1. First, take a small saucepan or saucepan, pour milk into it, add granulated sugar and place on medium heat. Warm everything up, stirring occasionally until the sugar is completely dissolved. At this time, in a separate container, beat the eggs with a whisk until fluffy foam. Now gradually pour the egg mixture into the milk, constantly whisking everything so that the eggs do not curdle. You should get a consistency similar to not very thick condensed milk.
2.A few hours before cooking, take the butter out of the refrigerator so that it is at room temperature. Beat it with a mixer for three minutes, then add the milk cream and beat everything again.
3. Place the chocolate in a suitable container and microwave for about 3 minutes. Stop it every 20 seconds and stir the chocolate.
4. Let the melted chocolate cool, then add it to the buttercream and beat.
5. Use the finished Charlotte chocolate cream to level the cake or layer. Bon appetit!
How to prepare charlotte cream with condensed milk?
Add the yolks to the heated milk and sugar, whisk everything and remove from the heat. Then the resulting mass is added to the whipped butter. Next, condensed milk is added and everything is whipped until fluffy. It turns out to be a very tasty and delicate cream for cakes and other products.
Cooking time: 30 min.
Cooking time: 20 minutes.
Portions – 1.
Ingredients:
- Butter – 150 gr.
- Boiled condensed milk – 3 tbsp.
- Granulated sugar – 100 gr.
- Milk – 1/3 tbsp.
- Salt – 1 pinch.
- Egg yolk – 1 pc.
Cooking process:
1. Separate the yolk from the white, transfer it to a small container, add a pinch of salt and mix everything well with a fork.
2. Now take a saucepan or small saucepan, pour milk into it, add granulated sugar and put it on low heat.
3. After the milk has warmed up, gradually pour in the beaten yolk, without ceasing to stir the milk. Continue stirring until the mixture boils. Then remove the saucepan from the stove and let the milk-egg mixture cool completely to room temperature.
4.Before starting cooking, take the butter out of the refrigerator so that it is at room temperature. Then beat it with a mixer until it becomes white and fluffy. Gradually pour in the cooled syrup, without stopping whisking.
5. At the end, add boiled condensed milk and beat until you get a fluffy, smooth cream. We use it as a layer for cakes, filling eclairs, etc. Bon appetit!
Homemade Charlotte cream on yolks
Egg yolks mixed with milk and sugar are heated on the stove. Then the resulting mass is cooled to room temperature and added to the whipped butter. The result is a very fluffy and delicate cream that can be used for layering cakes, filling eclairs, etc.
Cooking time: 30 min.
Cooking time: 25 min.
Portions – 7.
Ingredients:
- Egg yolks – 6 pcs.
- Granulated sugar – 150 gr.
- Milk – 200 ml.
- Butter – 250 gr.
- Vanillin – 1 gr.
Cooking process:
1. Place the egg yolks into a small saucepan or saucepan and mix them with a whisk.
2. Next, pour milk into the yolks, add vanillin, granulated sugar and mix everything well. Next, place the saucepan over low heat and heat the mixture, stirring constantly, until it boils. During this time, it should thicken and resemble the consistency of liquid condensed milk. Pour the custard mixture into a separate container, cover it with cling film in contact and let cool to room temperature.
3. At this time we are making butter. We take it out of the refrigerator a few hours before preparing the cream so that it is soft. Transfer the butter to a deep container and beat it with a mixer at maximum speed.It should lighten and become lush.
4. Now gradually add the cooled custard mixture to the butter and continue whisking until you get a fluffy, homogeneous cream.
5. We use ready-made charlotte cream on yolks for layering cakes, filling eclairs, cakes, etc. with it. Bon appetit!
Charlotte custard for sponge cake
Milk and sugar are heated on the stove, then a beaten egg is poured into it and everything is returned to the fire. Everything cooks for about 1-2 minutes until the mixture thickens. Next, beat the butter, add custard and cognac to it and beat everything until smooth.
Cooking time: 30 min.
Cooking time: 25 min.
Portions – 1.
Ingredients:
- Chicken egg – 1 pc.
- Granulated sugar – 220 gr.
- Vanilla essence - to taste.
- Milk – 150 gr.
- Butter – 250 gr.
- Cognac – 1 tbsp.
Cooking process:
1. First, take a small saucepan or saucepan, pour milk into it, add two tablespoons of granulated sugar and place everything over medium heat. Stirring constantly with a whisk, bring the milk to a boil. Heat for 1-2 minutes until the sugar is completely dissolved, then remove the pan from the heat.
2. In a separate container, beat the chicken egg with the remaining sugar. Next, without stopping whisking, pour in the hot milk. Then pour everything back into the saucepan or saucepan and send it to medium heat.
3. Bring the mixture to a boil, stirring constantly. Then cook for about 1-2 minutes until it becomes thicker. Next, remove from heat, pour the hot cream into a separate container and let cool to room temperature, stirring occasionally.
4.In a separate container, beat the softened butter with a mixer at medium speed, which we first remove from the refrigerator, until it lightens and becomes fluffy. Next, add the cooled custard and cognac in portions and beat until you get a homogeneous, fluffy mass.
5. We use ready-made charlotte custard for layering sponge cake or in other confectionery products. Bon appetit!
