Calories: Not specified
Cooking time: Not indicated

Charlotte cake cream is perfect for filling eclairs, decorating cakes or cupcakes. A detailed recipe with photos will tell you how to prepare it step by step. It can also be safely used as a cream for cake layers. The cream itself turns out to be very delicate, aromatic and moderately greasy. It is very important that it holds its shape perfectly if it is prepared correctly, following all the recommendations. This amount of ingredients yields approximately 600 grams of cream. I like the taste best when it's slightly melted. Highly recommend! I also really like this one.

- butter – 200 gr.,
- granulated sugar – 180 gr.,
- milk – 150 ml.,
- egg – 1 piece,
- cognac – 1 tbsp.,
- vanilla sugar – 1 tsp.

Recipe with photos step by step:

Before preparing Charlotte cream, you need to take the butter out of the refrigerator in advance and let it soften a little. Take only high-quality oil, minimum 72.5%. Also prepare sugar, one medium-sized chicken egg, milk, cognac and vanilla sugar.
Pour milk into a saucepan or saucepan, beat in an egg and add sugar.




Using a whisk, beat everything well until light foam is obtained.

Place the saucepan on the stove, turn the heat to low and, stirring constantly, bring the cream to a boil. Then keep it on the fire for another 2 minutes, remembering to stir all the time, and set aside. It is very important that the cream is homogeneous. In thickness it will resemble liquid sour cream.




Pour the custard into a bowl and cover with cling film in contact. This is necessary so that a crust does not form on top. And leave to cool in a cool place. When the cream becomes barely warm, it is best to place it in the refrigerator for a short time and let it cool slightly. The custard should either be the same temperature as the butter or colder when combined with the butter. Otherwise, the Charlotte cream will not have the desired consistency.

Place the soft butter in a mixer bowl and add 1 teaspoon of vanilla sugar.

Beat the butter on high speed for five minutes until the buttercream is light and fluffy.

Next, without turning off the mixer, continue to beat the butter, adding custard to it one tablespoon at a time.

The cream will be ready once the butter and custard are completely combined. At the very end, add just a little cognac, since without cognac it will not have any aroma. Beat for another minute and you're done.

Store in the refrigerator for no more than two days. Therefore, it is advisable to use it immediately. Using a pastry bag and various attachments, you can form any patterns and decorate cakes or other baked goods with them. The cream hardens very quickly in the refrigerator, so before using it you need to take it out for a while and let it thaw and soften a little.

Bon appetit!

CREAM "CHARLOTTE": PREPARATION ACCORDING TO GUESTS.

There are many different recipes for creams, but it is Charlotte cream that takes pride of place among the rest. This is due, first of all, to the fact that it is most often used to prepare all kinds of cakes and pastries.

This delicacy is prepared in different ways. To improve the appearance and taste, various dyes and flavors are often added to it.

The most popular among chefs is simple butter cream “Charlotte”. It is ideal for preparing such classic desserts as Leningradsky or Kyiv cake. However, chefs often use another type of this product, which contains chocolate or cocoa powder.

Homemade Charlotte cream is very, very tasty. It is not only lush, but also quite stable. That's why it's easy to work with, creating incredibly delicious desserts.

Making Charlotte buttercream according to GOST

There is nothing complicated in preparing such a cream. The main thing is to use only fresh and natural ingredients, and follow all recipe requirements.

So, step-by-step preparation of Charlotte cream requires the use of the following set of ingredients:

Process of making milk cream

Where to start preparing the delicious and delicate Charlotte cream, the photo of which is presented in this article? First of all, you need to prepare all the ingredients, and then proceed to the actual preparation of the dessert itself. To do this, chilled chicken eggs are broken into a bowl, granulated sugar is added and rubbed intensively until a homogeneous whitened mass is formed in the bowl.

After processing the eggs, leave them aside for a while (so that the sugar melts). Then heat the whole milk in a separate bowl and pour it into the egg mixture in a thin stream.

Constantly stirring the ingredients with a whisk, place them on the fire and slowly bring to a boil. After this, the base for the cream is immediately removed from the stove. It is forbidden to cook these components for a long time; otherwise, instead of a delicious cream, you will get a regular omelet.

While the egg-milk mass is cooling, begin processing the cooking fat. High-quality butter is softened at room temperature, and then whipped with a mixer along with vanilla.

The final stage of making buttercream

Continuing to intensively beat the cooking fat, gradually pour in the already cooled milk-egg mixture. At the same time, they achieve a very fluffy mass. At the very end, cognac or strong dessert wine is added to the ingredients.

How and when to use the cream?

Now you know how to prepare the classic Charlotte cream from butter.

After all the ingredients have been whipped, it should be used immediately for its intended purpose. This is due to the fact that after 20-30 minutes the structure of the cream will begin to deteriorate and you will have to beat it again.

The finished delicacy can be used to create various desserts. Some people layer biscuit cakes with it, while others add their favorite berries to it and serve it as a separate dish.

It should be noted that properly prepared cream is moderately sweet, tender and aromatic, and also has a silky structure.

Making chocolate cream "Charlotte"

If you decide to make your homemade dessert more flavorful, we suggest using chocolate cream. This delicacy is easy and simple to prepare, but it turns out incredibly tasty and tender.

So, to implement this recipe we will need the following components:

Method for making chocolate cream

The process of preparing Charlotte chocolate cream is not much different from the method presented above. Although there are still differences between them. We will look at what they are right now.

Place the egg yolks in a deep bowl, add medium-sized sugar and grind until white with a spoon. After this, warm fat milk is poured into the resulting mass and mixed until smooth.

After placing the mixture in a water bath, boil it over low heat, stirring regularly with a spoon. Heat treatment is carried out until the egg-milk mass thickens. The main thing is not to overcook the mixture on the stove. Otherwise, the eggs will curdle, making the cream look like an omelet.

After the mass thickens, it is removed from the water bath and cooled (brought to a warm state). In the meantime, begin processing the cooking fat. It is pre-softened and then beaten separately with a mixer for about 5-7 minutes. Subsequently, cognac or strong dessert wine is added to it and mixed again.

We combine the components in one container

After both parts of the Charlotte cream are ready, combine them in one bowl and continue to beat vigorously. Having received a homogeneous and rather fluffy mass, they begin to process the chocolate. The dark delicacy is broken into slices, placed in a bowl and melted in a microwave oven or in a water bath.

After the chocolate is transformed into a homogeneous glaze without lumps, it is poured into the total mass and re-beat until smooth. As a result, you get a delicious and fluffy Charlotte cream, which is immediately used for its intended purpose.

How to use in cooking?

Chocolate cream for cake (Charlotte) is ideal for desserts such as Mask, Southern Night, etc. All biscuits are carefully greased with it, and then stacked on top of each other, forming a tall cake. On top of this delicacy you can pour icing or decorate with mastic.

By the way, in addition to cakes, Charlotte cream is also good for filling all kinds of pastries (for example, custard, eclairs, etc.). It is also often presented to the table as an independent dessert, decorated with berries or fruits. However, some housewives argue that it is impossible to consume such a delicacy without cakes and other bases, since it turns out to be too fatty. But this is a matter of everyone's taste.

Let's sum it up

As you can see, preparing Charlotte cream does not take much time. Knowing the recipes for this delicacy and using them in confectionery, you will definitely get delicious and satisfying desserts. By the way, it can also be used as decoration. Just put the cream in the syringe and use your imagination. It extrudes well and retains its given shape for a long time.

There are many different recipes for creams, but it is Charlotte cream that takes pride of place among the rest. This is due, first of all, to the fact that it is most often used to prepare all kinds of cakes and pastries.

This delicacy is prepared in different ways. To improve the appearance and taste, various dyes and flavors are often added to it.

The most popular among chefs is simple butter cream “Charlotte”. It is ideal for preparing such classic desserts as Leningradsky or Kyiv cake. However, chefs often use another type of this product, which contains chocolate or cocoa powder.

Homemade Charlotte cream is very, very tasty. It is not only lush, but also quite stable. That's why it's easy to work with, creating incredibly delicious desserts.

Making Charlotte buttercream according to GOST

There is nothing complicated in preparing such a cream. The main thing is to use only fresh and natural ingredients, and follow all recipe requirements.

So, step-by-step preparation of Charlotte cream requires the use of the following set of ingredients:

Process of making milk cream

Where to start preparing the delicious and delicate Charlotte cream, the photo of which is presented in this article? First of all, you need to prepare all the ingredients, and then proceed to the actual preparation of the dessert itself. To do this, chilled chicken eggs are broken into a bowl, granulated sugar is added and rubbed intensively until a homogeneous whitened mass is formed in the bowl.

After processing the eggs, leave them aside for a while (so that the sugar melts). Then heat the whole milk in a separate bowl and pour it into the egg mixture in a thin stream.

Constantly stirring the ingredients with a whisk, place them on the fire and slowly bring to a boil. After this, the base for the cream is immediately removed from the stove. It is forbidden to cook these components for a long time; otherwise, instead of a delicious cream, you will get a regular omelet.

While the egg-milk mass is cooling, begin processing the cooking fat. High-quality butter is softened at room temperature, and then whipped with a mixer along with vanilla.

The final stage of making buttercream

Continuing to intensively beat the cooking fat, gradually pour in the already cooled milk-egg mixture. At the same time, they achieve a very fluffy mass. At the very end, cognac or strong dessert wine is added to the ingredients.

How and when to use the cream?

Now you know how to prepare the classic Charlotte cream from butter.

After all the ingredients have been whipped, it should be used immediately for its intended purpose. This is due to the fact that after 20-30 minutes the structure of the cream will begin to deteriorate and you will have to beat it again.

The finished delicacy can be used to create various desserts. Some people layer biscuit cakes with it, while others add their favorite berries to it and serve it as a separate dish.

It should be noted that properly prepared cream is moderately sweet, tender and aromatic, and also has a silky structure.

Making chocolate cream "Charlotte"

If you decide to make your homemade dessert more flavorful, we suggest using chocolate cream. This delicacy is easy and simple to prepare, but it turns out incredibly tasty and tender.

So, to implement this recipe we will need the following components:

Method for making chocolate cream

The process of preparing Charlotte chocolate cream is not much different from the method presented above. Although there are still differences between them. We will look at what they are right now.

Place the egg yolks in a deep bowl, add medium-sized sugar and grind until white with a spoon. After this, warm fat milk is poured into the resulting mass and mixed until smooth.

After placing the mixture in a water bath, boil it over low heat, stirring regularly with a spoon. Heat treatment is carried out until the egg-milk mass thickens. The main thing is not to overcook the mixture on the stove. Otherwise, the eggs will curdle, making the cream look like an omelet.

After the mass thickens, it is removed from the water bath and cooled (brought to a warm state). In the meantime, begin processing the cooking fat. It is pre-softened and then beaten separately with a mixer for about 5-7 minutes. Subsequently, cognac or strong dessert wine is added to it and mixed again.

We combine the components in one container

After both parts of the Charlotte cream are ready, combine them in one bowl and continue to beat vigorously. Having received a homogeneous and rather fluffy mass, they begin to process the chocolate. The dark delicacy is broken into slices, placed in a bowl and melted in a microwave oven or in a water bath.

After the chocolate is transformed into a homogeneous glaze without lumps, it is poured into the total mass and re-beat until smooth. As a result, you get a delicious and fluffy Charlotte cream, which is immediately used for its intended purpose.

How to use in cooking?

Chocolate cream for cake (Charlotte) is ideal for desserts such as Mask, Southern Night, etc. All biscuits are carefully greased with it, and then stacked on top of each other, forming a tall cake. On top of this delicacy you can pour icing or decorate with mastic.

By the way, in addition to cakes, Charlotte cream is also good for filling all kinds of pastries (for example, custard, eclairs, etc.). It is also often presented to the table as an independent dessert, decorated with berries or fruits. However, some housewives argue that it is impossible to consume such a delicacy without cakes and other bases, since it turns out to be too fatty. But this is a matter of everyone's taste.

Let's sum it up

As you can see, preparing Charlotte cream does not take much time. Knowing the recipes for this delicacy and using them in confectionery, you will definitely get delicious and satisfying desserts. By the way, it can also be used as decoration. Just put the cream in the syringe and use your imagination. It extrudes well and retains its given shape for a long time.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 6 2017

Content

One of the well-known and favorite options for layering desserts is Charlotte cake cream. The best confectionery products in the USSR were filled with it. The older generation remembered the taste as one of their favorite, but simple ones - reproducing the cream in your own kitchen is not so difficult if you have fresh ingredients on hand.

How to make Charlotte cream

Many housewives give in to desserts, but to prepare Charlotte cream, you only need a little patience and a good mixer. It is important to cool the main mass completely before mixing the butter into it (it is better to put it in the refrigerator for an hour), otherwise it will melt and the cream will lose its shape. Once you have mastered the classic version with brewed milk, you can experiment by adding fruit syrups, coffee or chocolate.

Charlotte cream recipe

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

Charlotte cream for cake

• Number of servings: 6 persons.
• Purpose: dessert.
• Cuisine: European.

Charlotte's universal cream for cake is a properly brewed syrup and the main ingredient is well-whipped butter. It goes well with different cake layers. All it takes to cook successfully is careful attention to detail. The butter should be soft, not runny. Beat the mixture until the mixture becomes fluffy.

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 a saucepan. Beat in the egg. Beat with a whisk. Add sugar in small portions, whisking constantly.
2. Put on fire. Stirring continuously, bring until thickened. The result is Charlotte syrup. Cool.
3. Soften the butter at room temperature. Beat with a mixer or blender at low speed. You should get a fluffy white mass.
4. Continuing to beat, add syrup in small parts.

Charlotte Cream from Grandma Emma

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 390 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: difficult.

The famous cook, grandmother Emma, ​​together with her son and granddaughter, conquered the virtual space with her recipes. The woman has been passionate about cooking all her life, and is happy to share her accumulated secrets and subtleties of cooking. You are invited to prepare Charlotte cream from Grandma Emma. 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. Stirring, bring to a boil.
2. In a separate bowl, whisk the eggs. Without interrupting whipping, pour in hot milk with sugar.
3. Pour the mixture back into the pan. Put on fire. Stirring continuously, bring to a boil. Do not boil.
4. Remove from heat. Stir for another 2-3 minutes. Place in a cool place.
5. In the bowl of a mixer, beat the butter and vanilla until white. Add the cooled milk mixture in small portions. Beat until fluffy.

Recipe for Charlotte cream according to GOST

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 390 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: difficult.

The old Soviet recipe for Charlotte cream according to GOST was lost in the 1990s. These are the same famous custard butter cakes and pastries, for example, Kyiv, made with egg-milk cream, which many remember from childhood. When government standards were no longer strictly enforced, quality deteriorated. Many children remember the taste as similar to margarine. However, the correct treat prepared step by step becomes tender, light and not at all greasy.

Ingredients:

• butter – 420 g;
• sugar – 680 g;
• eggs – 112 g (3 pcs.);
• whole boiled 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 container for 10-15 minutes, skimming off the foam. Leave the syrup to cool.
2. Remove up to 70 grams of sugar from the total mass. Mix with eggs. Beat for 5 minutes.
3. Place the bowl with beaten eggs in a water bath. Stir without ceasing. Slowly pour in the milk-sugar syrup. Heat to 104 degrees. Remove from the water bath. Cool quickly.
4. Soften a piece of butter to the consistency of thick sour cream. Beat until fluffy. Gradually add the syrup without ceasing to beat. At the end of the process, add vanillin, wine or cognac. Beat again until the mixture is fluffy.

Charlotte chocolate cream

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 430 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: difficult.

One of the variations of the famous cake filling is Charlotte chocolate cream. To make desserts more elegant, the mass can be divided into two parts before adding chocolate. One will remain white, the second will acquire a pleasant 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 a saucepan. Add sugar. Place on medium heat. Leave to melt.
2. While the sugar is melting in the milk, take a separate bowl and beat in two eggs. Take a whisk. Shake until smooth.
3. During this time, the sugar should dissolve. Remove the pan from the heat and slowly pour into the egg mixture. At first in very small portions, you can gradually increase them.
4. When all the milk has been poured in, pour the mixture back into the pan. Place on medium heat. Stir continuously until thickened. Remove from heat.
5. Take softened butter. Beat for about 3 minutes. During this time it should turn white. Poorly whipped butter can ruin the entire consistency.
6. Add the custard base to the oil, 1 tablespoon at a time. Beat.
7. Melt the chocolate. Cool to room temperature. Pour into the main mass. Beat.

Charlotte cream from Alla Kovalchuk

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 400 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: difficult.

Charlotte cream from Alla Kovalchuk, a TV expert on tasty and healthy food for the STB channel, gained popularity among the people. During her time working on cooking TV shows, Alla taught more than one celebrity how to cook and shared with TV viewers numerous tips that she knows first-hand. Therefore, her recipe for Charlotte cream for the cake deserves absolute trust.

Ingredients:

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

Cooking method:

1. Mix the yolks with sugar. Add milk. Beat the mixture with a whisk until smooth.
2. Put the mixture on fire. Heat until thickened. The yolks will be cooked during this time. Keep on low heat for 5-10 minutes until the mixture acquires a uniform transparent yellow color.
3. Remove from heat. Pour into a cold bowl. Otherwise, the mixture will continue to boil and begin to separate.
4. It is recommended to place the bowl in ice for faster cooling. Cool to room temperature.
5. Beat the butter thoroughly until foamy. Without stopping whisking, pour in the base. Add vanilla powder and cognac.

Charlotte cream - cooking secrets

To make the cake filling a success, you need to take into account the secrets of preparing Charlotte cream:

• Ideally, the milk-egg syrup should be homogeneous. If it curdles, you can strain it through a sieve.
• Due to the large amount of sugar in milk, eggs into which the hot milk mixture is poured do not curdle. There is no need to be afraid of this.
• As the syrup thickens, lumps may form. This will not affect the taste. They will break as you continue beating.
• If the mass begins to separate during the final beating, you need to take a large container with warm water and continue beating in a water bath.
• When finished, take the film, cover, put in the refrigerator and store for no more than a day.

Video: Charlotte cream for cake decoration

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Charlotte cream - recipes step by step with photos. How to prepare Charlotte cream for cake according to GOST and chocolate

Chocolate confectionery cream called “Charlotte” has an airy structure and a unique taste, but at the same time perfectly holds the shape of any sweet. He's the icing, the cream

Chocolate cream charlotte

Chocolate confectionery cream called “Charlotte” has an airy structure and a unique taste, but at the same time perfectly holds the shape of any sweet. It is used to decorate or dip a variety of baked goods around the world and has different variations of uses.

Classic recipe

Ingredients:

• 3 chicken eggs;
• 420 g high quality fatty butter;
• 150 ml of milk with a high percentage of fat content;
• 200 g granulated sugar.

When preparing the chocolate version of “Charlotte”, you should add to the described components:

• 3 tbsp. l. cocoa powder, which can be replaced with 150 g of dark or milk chocolate;
• 1 tbsp. l. cognac;
• 1 tbsp. l. vanilla extract.

Also, to achieve a greater range of flavors, you can fry some almonds or walnuts, then chop them with a blender, add to the cream and mix.

Step-by-step preparation.

1. Milk is poured into a metal container, placed on low heat, heated, after which granulated sugar is added to it. The composition is stirred until it is completely dissolved.
2. In another bowl, beat the eggs until foam appears.
3. While stirring regularly, gradually pour the hot milk-sugar mixture into the beaten eggs.
4. Boil the resulting mixture, strain and leave to cool slightly. The consistency of the composition should resemble liquid condensed milk.
5. Beat the butter with a mixer until fluffy, without turning off the appliance, gradually pour in the cooled syrup.
6. Add vanilla extract, mix thoroughly.
7. Add cocoa and beat with a mixer. If you use chocolate in cooking, you need to chop it, melt it in a water bath, cool a little, then pour it into the main mixture and beat.

According to the recipe, cognac is added at the very end - it will make the taste of chocolate more intense and give the cream an unforgettable caramel aftertaste.

Charlotte cream on egg yolks

Cooking method:

1. Grind 3 yolks with 200 g of sugar.
2. Add 150 ml of milk to the yolk-sugar mixture and heat in a water bath, stirring.
3. Beat 150 g of butter at high speed with a mixer, add 2 tbsp. l. cognac
4. Pour sweet syrup into the butter mixture in small portions.
5. Melt 120 g of chocolate, pour into the main mass, stir until lumps are eliminated and leave to cool.

Charlotte custard with chocolate

Cooking steps:

• dissolve 100 g of sugar in 200 ml of water;
• add 2 tbsp. l. wheat flour, heat with constant stirring until the mixture begins to thicken;
• beat 200 g of butter separately and, while whisking, add to the cream base;
• add 2 tbsp. l. cocoa powder, mix with a mixer.

Options for using Charlotte cream

You can use Charlotte in the following ways:

1. Immediately after cooking, coat the cake layers of any cake or apply to any other desserts.
2. Choose as a filling for shortbread baskets or eclairs.
3. As a decoration for the tops of baked goods.
4. Level the sides and tops of prepared sweets before applying fondant or glaze.

Regardless of the recipe chosen, it is important to follow the basic rule - only high quality butter is selected, and a few hours before making the cream, it is taken out of the refrigerator and cut into pieces.

Ready-made Charlotte cream can be stored in the refrigerator for no more than 48 hours after production. It is always re-beaten before use.

The cream is prepared at home from simple and affordable products using basic technology. If you want to pamper your loved ones or friends with baked goods with an unforgettable taste, feel free to choose Charlotte.