Charlotte cream for cake decoration reviews. Charlotte chocolate cream recipe

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 cream for Charlotte cake. They filled the best confectionery in the USSR. The older generation remembered the taste as one of their favorites, but simple - reproducing the cream in your own kitchen is not so difficult if you have fresh ingredients on hand.

How to make Cream Charlotte

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 main mass before driving 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. When you master the classic version with brewed milk, you can experiment, add fruit syrups, coffee or chocolate.

Cream Charlotte Recipe

For different cakes, there are different options for Charlotte cream recipes. They differ in the number of ingredients, the 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 the base for mastic, mirror glaze for biscuit.

Cream Charlotte for cake

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

Charlotte Universal Cake Cream is a properly brewed syrup and the main ingredient is well-whipped butter. It goes well with different cakes. All that is needed for successful cooking is attention to detail. Butter should be soft, not runny. Beat the mixture until the mass becomes fluffy.

Ingredients:

milk - 150 ml;
butter - 250 g;
egg - 1 pc.;
sugar - 200 g;
vanilla sugar - 1 package.

Cooking method:

Pour a glass of milk into a saucepan. Crack an egg. Beat with a whisk. Pour sugar in small portions, whisking constantly.
Put on fire. Stirring constantly, bring to a boil. This is Charlotte Syrup. Cool down.
Soften butter at room temperature. Beat with a mixer or blender at low speed. You should get a fluffy white mass.
Continuing to beat, add syrup in small parts.

Cream Charlotte 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 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 she gladly shares the 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 package.

Cooking method:

Pour milk into a saucepan. Add sugar. While stirring, bring to a boil.
In a separate bowl, beat the eggs with a whisk. Without interrupting the beating, pour in the hot milk with sugar.
Pour the mixture back into the saucepan. Put on fire. Stirring continuously, bring to a boil two hundred. Do not boil.
Remove from fire. Stir for another 2-3 minutes. Put in a cold place.
In a mixer bowl, beat butter and vanilla until white. Add chilled milk mixture in small portions. Whip until fluffy.

Charlotte cream recipe 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 very famous custard butter cakes and pastries, for example, Kyiv, made with egg and milk cream, which many people remember from childhood. When state standards were no longer observed so strictly, the quality deteriorated. The taste was remembered by many children as similar to margarine. However, the right treat cooked 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:

Mix milk with sugar. Put on fire, bring to a boil. Boil in an open container for 10-15 minutes, removing the foam. Leave the syrup to cool.
Get out of the total mass of sugar up to 70 grams. Mix with eggs. Whisk for 5 minutes.
Put the bowl with beaten eggs in a water bath. Stir without stopping. Slowly pour in milk and sugar syrup. Heat up to 104 degrees. Remove from water bath. Cool quickly.
Soften a piece of butter to the consistency of thick sour cream. Whisk until fluffy. Gradually pour in the syrup, whisking continuously. At the end of the process, add vanilla, wine or cognac. Beat again until the mass is fluffy.

Cream Charlotte chocolate

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 filling for cakes is Charlotte chocolate cream. To make desserts more elegant, before adding chocolate, the mass can be divided into two parts. 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:

Pour milk into a saucepan. Pour in sugar. Put on medium fire. Leave to melt.
While the sugar is melting in the milk, take a separate bowl and beat in two eggs. Take a whisk. Shake until a homogeneous mass is obtained.
During this time, the sugar should dissolve. Remove the saucepan from the heat and slowly pour into the egg mixture. At first, very small portions, gradually they can be increased.
When all the milk has been poured in, pour the mixture back into the saucepan. Put on medium fire. Stir continuously until thickened. Remove from fire.
Take softened butter. Beat for about 3 minutes. During this time, it should turn white. Poorly whipped butter can spoil the whole consistency.
Add custard to the oil by 1 tablespoon. Whisk.
Melt chocolate. Cool to room temperature. Pour into the bulk. Whisk.

Cream Charlotte 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 television expert on tasty and healthy food on the STB channel, won popularity among the people. During her work in culinary TV shows, Alla taught more than one celebrity to cook, shared numerous tips with viewers, which she knows firsthand. Therefore, her Charlotte cream cake recipe 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:

Mix yolks with sugar. Add milk. Beat the mass with a whisk until a homogeneous consistency.
Put the mixture on fire. Heat until thickened. The yolks will boil during this time. Keep on low heat for 5-10 minutes, until the mixture becomes a uniform transparent yellow color.
Remove from fire. Pour into a cold bowl. Otherwise, the mixture will continue to boil and begin to exfoliate.
It is recommended to put the bowl on ice for faster cooling. Cool to room temperature.
Beat the butter thoroughly until foamy. Continuing to beat, pour in the base. Add vanilla powder and cognac.

Cream Charlotte - cooking secrets

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

Ideally, milk and egg syrup should be homogeneous. If it has curled up, you can strain it through a sieve.
Due to the high amount of sugar in milk, eggs that are poured into hot milk mixture do not curdle. There is no need to be afraid of this.
During the thickening of the syrup, lumps may form. It won't affect the taste. They will break with further whipping.
If the mass begins to delaminate during the final beating, you need to take a large container with warm water and continue beating in a water bath.
At the end, take the film, cover, put in the refrigerator and store no more than a day.

Video: Charlotte cream for cake decoration

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

Cream Charlotte is very popular among cooks and revered by consumers. Its excellent taste characteristics and ease of preparation fully contribute to this. Any of the variations of the delicacy will find its application and will be the key to success when decorating cakes, pastries or desserts.

How to make Cream Charlotte?

Charlotte cream is being prepared at home from simple and affordable products using elementary technology, but there are some features and you need to remember them when starting to cook sweets.

Initially, milk is boiled, adding granulated sugar according to the recipe or to taste and waiting for all the crystals to dissolve.
The resulting milky sweet mixture is introduced to slightly beaten eggs or yolks and beaten, after which it is slightly warmed up, but not boiled.
When butter is added, it is initially allowed to soften under room conditions, then whipped and introduced in portions with constant whipping into the milk-egg base that has already cooled to the same room temperature.
After the preparation of Charlotte cream is completed, it can be tinted, if necessary, with the dye of the desired color and used to impregnate and decorate cakes, pastries, and baskets.

Cream Charlotte - a classic recipe

The cream Charlotte classic is most often used by confectioners. Despite the impressive portion of the oil used in the recipe, the cream manages to be airy, tender and, oddly enough, light. If desired, the mass can be flavored by adding vanillin to the milk mixture or, after whipping, a little cognac.

Ingredients:

egg - 1 pc.;
butter - 250 g;
milk - 150 ml;
granulated sugar - 200 g.

Cooking

Warm the milk to a boil, adding sugar in the process and stirring until the crystals dissolve.
In another container, beat the egg a little.
Slowly pour in the milk mixture into the egg mixture while continuing to beat.
A little milk-egg base is poured into the soft butter whipped until bright and whipped until smooth and uniform.
Ready Charlotte cream is used for its intended purpose.

Charlotte cream for Kyiv cake

Preparing Charlotte cream for cake according to the Kyiv recipe is as simple as the classic one. The only caveat is that upon completion of the design of the sweet, it is divided into two parts and high-quality cocoa powder is mixed into one of them. The resulting chocolate base is used to coat and decorate the product, and the cakes are smeared with the remaining white cream.

Ingredients:

egg - 1 pc.;
butter - 280 g;
milk - 150 ml;
granulated sugar - 200 g;
cognac - 1 tbsp. spoon;
cocoa powder - 2 teaspoons.

Cooking

Milk is mixed with sugar, heated to a boil, stirring.
Pour the hot mixture little by little into the bowl with the beaten egg, beat again.
Soft butter, cognac, separately processed with a mixer until light, are added in portions, beat until smooth.
Delicious Charlotte cream is divided into two portions and cocoa is mixed into one of them.

Charlotte Chocolate Cream - Recipe

Charlotte chocolate cream will turn out rich in taste and nutritious if it is made according to the following recipe. The finished mixture will be moderately sweet, for those with a sweet tooth, the portion of sugar can be increased one and a half times or to taste. If the dessert is intended for a children's audience, cognac can be omitted.

Ingredients:

eggs - 2 pcs.;
butter - 200 g;
milk - 80 ml;
granulated sugar - 100 g;
cognac - 0.5 tbsp. spoons;
vanilla extract - 1 teaspoon;
cocoa powder - 1.5 tbsp. spoons.

Cooking

Milk is boiled with sugar, while eggs are whisked in a bowl.
In portions, the sweet mixture is introduced into the egg mass, working with a mixer, heated to a boil, filtered, cooled.
Beat soft butter until fluffy, gradually add the cooled syrup, continuing to beat.
Cognac, vanilla and cocoa are introduced into Charlotte, mixed again with a mixer.

Charlotte Custard - Recipe

Charlotte custard is an excellent alternative to the classic variation if you need to prepare a delicacy without milk and eggs. The finished mass is less high-calorie and more whitish than in the original version, and also has a longer shelf life and is less prone to souring.

Ingredients:

wheat flour - 2 tbsp. spoons;
butter - 200 g;
water - 200 ml;
granulated sugar - 100 g;
vanilla.

Cooking

Dissolve sugar in water. Add flour and heat with continuous stirring until thickened.
Cool the custard base to room temperature and add the butter whipped until whitened in parts, whisking thoroughly each time.
shallots are flavored with vanilla, beaten until smooth.

Charlotte Butter Cream - Recipe

Charlotte, whose recipe is presented below, is prepared in proportions that are somewhat different from the classic ones, and the result is more oily and nutritious. As in other cases, the delicacy can be flavored to taste or tinted to obtain the desired color.

Ingredients:

eggs - 1 pc.;
butter - 400 g;
milk - 250 ml;
granulated sugar - 200 g;
vanilla.

Cooking

The egg is beaten with sugar and vanilla.
Boil the milk, slowly pour it into the egg mixture, whisking the mass well at the same time.
The resulting base is heated to a boil, removed from the stove, cooled.
Beat soft butter until white, add the brewed base, whisking each time.

Charlotte cream on yolks - recipe

Delicate and velvety in taste is Charlotte cream on yolks. The darker the original product, the more saturated and yellow the final mass will turn out. Vanilla and brandy will not be superfluous in the recipe (if the cake or dessert, which will be complemented with cream, is prepared for an adult audience). To decorate a large cake, the proportions of the ingredients should be doubled.

Ingredients:

yolks - 7 pcs.;
butter - 250 g;
milk - 190 ml;
granulated sugar - 180 g;
vanilla sugar - 0.5 sachets.

Cooking

Milk with sugar is heated to a boil.
Grind the yolks, pour in a little hot milk, beat, heat almost to a boil, cool to room temperature.
Soft butter is whipped until white, the cooled base is mixed in parts, Charlotte cream is processed with a mixer until smooth.

Charlotte Buttercream

Charlotte cream with cream has a milder taste and lower calorie content when compared with analogues in butter. However, the preparation of such a mass is more troublesome and will require at least a powerful mixer and the patience of the hostess: you will need to beat the prepared base until it cools completely.

Ingredients:

yolks - 3 pcs.;
cream - 200 ml;
milk - 190 ml;
powdered sugar - 50 g;
vanilla.

Cooking

The yolks are rubbed with powder, 50 ml of cream are mixed in.
The rest of the cream is heated to a boil, the yolk mixture is poured in, heated to 80 degrees, and then the mass is cooled, whisking it all the time.
The cream is flavored with vanilla in the process.

Charlotte cream with condensed milk

The following Charlotte cream cake recipe is suitable for impregnating, coating the sides and top of products, decorating them, making their taste simply unforgettable. In this case, in addition to condensed milk, the composition is supplemented with cocoa powder, which can be completely excluded or reduced in order to obtain a new taste of delicacy.

Ingredients:

yolk - 1 pc.;
butter - 140 g;
milk - 70 ml;
granulated sugar - 100 g;
boiled condensed milk and cocoa - 3 tbsp. spoons;
cognac - 1.5 tbsp. spoons.

Cooking

Milk with sugar is heated to a boil and the yolk is introduced little by little, whisking.
The base is cooled to room temperature, whipped white butter, condensed milk, cocoa and cognac are introduced in small portions, all the while continuously whisking the cream until its texture is smooth.

Cream Charlotte for leveling the cake

Charlotte cream is perfect for mastic if you prepare it using the proportions of the components proposed below. After applying the mass to the surface of the cake, the product should be placed in the refrigerator and only after that proceed to cover it with a rolled layer of sugar mastic.

Every sweet has its own story. Cream "Charlotte" can be called one of the most important confectionery research. Most cakes and pastries are filled and decorated with thousands of possible variations of this airy bliss.

Neither the date nor the place of the opening of the cream are known exactly. However, several romantic legends are associated with him. And no wonder. Light and delicate, it looks like a wedding dress for any sweetness.

All stories agree on one thing - "Charlotte" came from old England. Either the confectioner, drunk with unrequited love, trying to win the heart of his lady, invented it and named it after his beloved. Whether this is the abbreviated name of the ingredients, collected in one beautiful sonorous word.

The cream was unusually easy to prepare and quickly sold out to confectionery workshops. In addition to its taste, it holds its shape well. This made luxurious decoration of cakes possible.

Another big plus is the ability to make Charlotte cream chocolate, vanilla, cognac - any! Variations are only limited by the chef's imagination. The secret is that all the ingredients of the cream are neutral. The finished product completely adopts the taste properties of the additive, making them softer and more pleasant.

Ingredients

Among confectioners, the classic version of the cream is the most popular, since it does not interrupt the taste characteristics of the rest of the finished sweets. Knowing a classic recipe, you can easily transform it into something new and interesting.

Everything you need you can find in the nearest store. To prepare 800 g of cream you will need:

4 eggs;
400 g butter;
160 ml of milk;
200 g of granulated sugar.

Granulated sugar has an advantage over regular sugar - it dissolves faster and better, which allows sweets to be evenly distributed throughout the cream.

To make the cream chocolate, you need to add the following ingredients (based on 800 g of cream):

3 art. spoons of cocoa;
1 st. a spoonful of cognac;
1 st. a spoonful of vanilla extract.

Instead of cocoa powder, you can use regular dark chocolate at the rate of 200 g of dark chocolate per 800 g of cream.

Prepare all ingredients ahead of time. Remove the oil from the refrigerator.

How to make Charlotte Chocolate Cream?

The process of making Charlotte chocolate cream according to this recipe takes a small amount of time. However, it is better if you have a mixer at hand - the cream requires thorough whipping to ensure airiness in the finished product.

Before you start cooking, gather all the necessary utensils. You will need:

saucepan for heating milk;
bowl for eggs;
a large bowl for butter - the cream will be kneaded in it;
mixer or whisk.

When all the ingredients and utensils are collected, you can begin.

It is necessary to pour milk into a saucepan and put on a small fire. As soon as the milk is heated, pour in the sugar and stir until completely dissolved.
Now you can start beating the eggs. After a small foam has formed in the egg mass, you can gradually, in a thin stream, introduce milk.
Pour the whole mass back into the saucepan and put on a small fire. Bring to a boil, stirring constantly. The syrup is ready. For later use, strain it and let cool to room temperature.
Next up is oil. It should be soft and pliable, so we recommended leaving it to warm up to room temperature in advance. Place the butter in a bowl and beat with a mixer until fluffy.
Continue beating at medium speed and gradually add the cooled syrup. Mix well so that the whole mixture is homogeneous. Without stopping the process, start introducing flavoring additives.
Stir the previous one well before adding the next ingredient. It's worth starting with vanilla extract, then cocoa is poured. Sprinkle the cocoa powder evenly over the cream and beat at low speed so that the cocoa does not fly apart.
If you use ordinary dark chocolate instead of cocoa powder, put the crushed tiles in a glass dish and melt in the microwave or in a water bath. Liquid chocolate should be added to the mixture at the same time as cocoa.
When everything is whipped to a homogeneous consistency, brandy can be introduced. It will make the taste of chocolate more intense and give the cream a caramel flavor.

That's it, the cream is ready to use! They can lubricate the cakes immediately or store in the refrigerator (no longer than 2 days). But then before use it must be re-whipped.

What Can Charlotte Chocolate Cream Be Used With?

"Charlotte" is suitable for any kind of cakes. It can be applied to biscuits or served with berries in a shortbread basket. This cream is ideal for eclairs and decor.

For those who want to make their cake unforgettable, you can prepare several types of layers. For example, use not only chocolate, but also Charlotte custard,

whose recipe is as simple as the previous one. You can spread alternately with chocolate on biscuit cakes.

For the Charlotte Custard you will need:

200 g butter;
half a glass of milk of any fat content;
120 g of sugar;
4 egg yolks;
1 teaspoon brandy and vanillin to taste.

Preparation begins with rubbing the yolks with sugar. Next, you need to add vanilla to the egg mass and gradually pour it into warm milk. Next, we transfer the future dessert to a small fire. You need to make sure that the contents of the pan do not burn. We stir constantly. You need to achieve a certain density. The fondant should be thick, like sour cream. Once it has boiled, let it cool down to room temperature.

The butter should be soft and at the same temperature as the cooled fudge. Beat the butter with a mixer, gradually adding fudge to the container, and make sure that the mass is homogeneous. In order for the cream to have a pleasant nutty smell, cognac is added in the last stages.

Both of these wonderful types of Charlotte cream go very well with the classic biscuit cake or puff pastry.

There are a huge number of variations of Charlotte cream, but chocolate remains the favorite of the sweet tooth. And now you know how to pamper yourself and your loved ones with this wonderful cream. Bon appetit!

I'm constantly getting questions here, and very often it's about the cream. Unfortunately, in most posts about GOSTs there are 5-7 pages of comments, and I, of course, understand those who are too lazy to scroll through it all. But I strongly recommend scrolling through, because most of the questions are answered there more than once. But, apparently, there is still a need to somehow systematize the information to make it easier for you and me.
Main problems:
- the syrup curdles before cooking
- the syrup curdles during cooking
- the syrup does not thicken
- the syrup is candied
- the cream is liquid
-cream is cut off
I want less sugar!

To avoid such problems, you need to understand why the cream is made in this way and not otherwise, what role the ingredients play and what an ideal cream is. And also - is it important to follow the technology, and why do I write exactly what I write, and not something else.

Let's start with the last one.
Any oil (in this particular case) cream is an emulsion. From oil and liquid (that is, syrup). The oil itself is also an emulsion, and the label says that it is approximately 20% liquid. If the butter is melted, the emulsion will break. Therefore, the most important rule is cream butter should be softened, not melted. If you start pouring in warm syrup, the butter will, of course, melt. Therefore, before whipping all products must be the same room temperature- and oil (which must be taken out of the refrigerator in advance so that it warms up) and syrup (which must be cooled in the kitchen).
The emulsion is formed not just like that, but in certain proportions. Say, if there is too much liquid, the oil at some stage will simply stop interacting with it, and you will end up with a liquid cut-off cream - pieces of butter in syrup. Therefore, it is important to boil the syrup correctly - so that it is not too liquid., and there was enough oil for emulsification.

About what for a delicious cream, you need to take a delicious oil, I write just for the sake of completeness, it seems to me that this is obvious. What's with the syrup?

GOST cream differs from other similar creams in that it is very sweet. It has few eggs, but a lot of sugar. This was done, apparently, with the sole purpose of increasing the shelf life of products containing the cream.
Please note that butter can be stored in the refrigerator for quite a long time, and cream becomes stale after just a couple of days. What is it connected with? When whipping, we add air, which contains a huge amount of microorganisms that multiply with pleasure in a favorable environment. Sugar (like salt) is a preservative, but only when used in sufficient quantities. Thus, the more sugar in the cream and the less eggs it contains, the more convenient it is for the production of large batches of the product. There is one more thing - a large amount of sugar allows egg-milk syrup to boil, that is, to produce heat treatment of milk and eggs. This is the most important aspect of large-scale production, when it is necessary to carefully monitor the purity and quality of products.
If you take, for example, Angi cream and try to heat it to a boil, it will curdle. If you prepare syrup for Charlotte cream according to GOST, it will not curdle. This is precisely due to the high amount of sugar in the syrup.

However, some people still curdle the syrup. To prevent this from happening do not try to reduce the amount of sugar(if you want unsweetened, just take another cream recipe, there are many of them), and most importantly - always cook (especially at the beginning!) on a small, slow fire.
If the syrup has curdled, it is spoiled.

If the syrup is overcooked, it will be too thick and tend to sugar.

There is another aspect - if the egg is mixed with so much sugar, it will also curdle, so it is important to mix the egg with milk first, and only then add sugar otherwise you risk getting yolk grains at the very beginning of cooking. It's impossible to fix this.

I also read several times about trying to boil the syrup in a water bath, "so that it doesn't curdle." I remind you that sugar syrups with a concentration of more than 50% boil at a temperature of 101C and above, while a water bath, by definition and purpose, has a temperature no higher than 100C. That's why cooking syrups in the bath does not make sense.

The correct sequence of actions in the preparation of the cream.

1. Remove the butter from the refrigerator an hour before cooking, transfer it to a bowl for whipping, cut into pieces.
2. Mix milk thoroughly with egg (yolk), then add sugar.
3. On low heat with constant stirring, achieve the dissolution of sugar and cook, stirring, until boiling. Boil for a minute or two.
4. Cool the syrup to room temperature.
5. Beat the butter with a mixer at maximum speed until white.
6. Add syrup in small portions, beating thoroughly each time.
7. At the end, add alcohol and other ingredients (if indicated).
8. The finished cream is smooth, shiny, easily slides off the beaters.

I hope I answered most of the questions here, if you still have questions, ask them in the comments. Good luck!