Charlotte cream - delicious recipes for a good cream for filling any cake

The Charlotte cream is very popular among culinary experts and is revered by consumers. Its excellent taste characteristics and simplicity of cooking are entirely conducive to this. Any of the varieties of delicacies will find its application and will become the key to success when decorating cakes, pastries or desserts.

How to make a charlotte cream?

The Charlotte cream is prepared at home from simple and affordable products by elementary technology, but there are some features and they need to be remembered when starting to cook the sweets.

  1. Initially, boil the milk, adding to the recipe or taste of sugar and waiting for the dissolution of all the crystals.
  2. The resulting dairy sweet mixture is introduced to a beaten little egg or yolk and beaten, after which it is heated a little, but not boiled.
  3. When butter is added, it is initially allowed to soften under room conditions, then whisked and injected in batches with constant whipping into the milk-egg base already cooled to the same room temperature.
  4. After the preparation of the charlotte cream is completed, it can be dyed if necessary with a colorant of the desired color and used for impregnating and decorating cakes, cakes, filling eclairs and baskets.

Charlotte cream - a classic recipe

The most commonly used confectioners are the traditional Charlotte cream. Despite the impressive portion of the cream used in the recipe, the cream manages to be airy, gentle and, if not strange, light. If desired, the mass can be flavored by adding vanillin to the milk mixture or, after whipping, a little cognac.

Ingredients:

Preparation

  1. Warm the milk to a boil, adding sugar in the process and stirring until the crystals dissolve.
  2. In another bowl, beat a little egg.
  3. In the egg mass, pour in a little milk mixture, continuing to whisk.
  4. In the soft butter beat until lightening, pour in a little milk and egg base and whisk until smooth and smooth.
  5. Ready-made charlotte cream is used for the intended purpose.

Charlotte cream for Kiev cake

Prepare the Charlotte cream for the cake according to the Kiev recipe is also simple, like the classic. The only nuance - after completing the design of the sweetness, it is divided into two parts and one of them is intervened with a quality cocoa powder. The obtained chocolate base is used for dressing and decorating the product, and the remaining white cream is smeared with cakes.

Ingredients:

Preparation

  1. Milk is mixed with sugar, warmed to a boil, stirring.
  2. Pour a little hot mixture into the bowl with the beaten egg, beat again.
  3. Add a portion of the softened butter, cognac treated separately before lightening, whipped until smooth.
  4. A delicious Charlotte cream is divided into two portions and one of them is medicated with cocoa.

Chocolate Charlotte Cream - recipe

Saturated to taste and nutritious cream chocolate Charlotte turns out, if it is issued according to the following recipe. The finished mixture will be moderately sweet, for sweeties, a portion of sugar can be increased by one and a half times or to taste. If the dessert is intended for a children's audience, you can not add cognac.

Ingredients:

Preparation

  1. Milk is boiled with sugar, whisking eggs in a bowl in parallel.
  2. Portions introduce a sweet mixture into the egg mass, working as a mixer, heat to boiling, filter, cool.
  3. Whisk the soft oil to the splendor, gradually add the cooled syrup, whilst continuing to beat.
  4. Introduce the chocolate chocolate charlotte cognac, vanilla and cocoa, again mix with a mixer.

Scarlet Cream - recipe

Charlotte custard is an excellent alternative to the classic variation, if there is a need to prepare a treat without milk and eggs. Finished mass is less caloric and whiter than in the original version, and also has a longer shelf life and less susceptible to souring.

Ingredients:

Preparation

  1. In the water, sugar is dissolved. Add flour and heat with continuous stirring until thick.
  2. Cool the custard to room temperature and add parts beaten to whitening butter, each time carefully whisking.
  3. Cream of shallots shall be flavored with vanilla, whipped until smooth.

Charlotte oil cream - recipe

Charlotte oil cream , the recipe of which is presented below, is prepared in proportions that differ from the classical ones, and as a result it turns out to be more oily and nutritious. As in other cases, the delicacy can be flavored to taste or tinted to the desired color.

Ingredients:

Preparation

  1. The egg is beaten with sugar and vanilla.
  2. Boil the milk, slowly pour into the egg mixture, whipping the mass well at the same time.
  3. Warm the resulting base to a boil, remove from the plate, cool.
  4. Beat soft oil to whiteness, inject the brewed base, each time whipping.

Charlotte cream on yolks - recipe

Gentle and velvety to the taste turns cream Charlotte on yolks. The darker the initial product, the more saturated and yellow the resulting mass is. It is not superfluous in the recipe will be vanilla and cognac (if the cake or dessert, which will be supplemented with cream, is prepared for an adult audience). To design a large cake, the proportions of the ingredients should be doubled.

Ingredients:

Preparation

  1. Milk with sugar warm up to a boil.
  2. Rinse the yolks, pour in a little hot milk, beat, warm up almost to a boil, cool to room temperature.
  3. Whit the soft oil, mix the parts with a cooled base, handle the mixer with a cream of charlotte to smoothness.

Cream Charlotte cream

The cream charlotte with cream has a softer taste and a lower caloric value, if you compare it with analogues in butter. However, the preparation of such a mass is more troublesome and will require, at a minimum, the presence of a powerful mixer and the patience of the hostess: it is necessary to beat the prepared base until it cools completely.

Ingredients:

Preparation

  1. Yolks are ground with powder, mix with 50 ml of cream.
  2. The rest of the cream is warmed to a boil, pour in a yolk mixture, heat up to 80 degrees, and then cool the mass, whilst whipping it all the time.
  3. Aromatize the cream in the vanilla process.

Charlotte cream with condensed milk

The following recipe for charlotte cream for a cake is suitable for impregnation, coating the sides and top of the 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 eliminated altogether or reduce its amount to obtain a new taste of delicacy.

Ingredients:

Preparation

  1. Milk with sugar heated to a boil and injected a little yolk, whipping.
  2. Cool the base to room temperature, in small portions, beat the whipped whipped butter, condensed milk, cocoa and cognac, all the time continuously whipping the cream until smooth texture is obtained.

Charlotte cream for cake lining

Perfectly fit a charlotte cream for mastic, if you cook it using the proportions proposed below. After applying the mass to the surface of the cake, the product should be placed in the refrigerator and only then proceed to cover it with a rolled out layer of sugar mastic.

Ingredients:

Preparation

  1. Combine the milk with the egg, stir until uniform with a whisk.
  2. Add sugar, put on the stove, bring the contents to a boil, boil for 5 minutes, cool.
  3. The butter is beaten with vanilla sugar, then spooned into a cooled syrup, whisking each time.