Cream
Description
The dish is prepared without unnecessary complications. The "Charlotte" cream is used in the preparation of many cakes and pastries. You need to find very high-quality, genuine butter for the cream. If this ingredient is not of good quality, the cream might not turn out well. And the second condition: follow the instructions of this recipe. The butter and Charlotte syrup must be of the same temperature. It's best to stir the syrup with a whisk while cooking. If the syrup turns out too hot and the butter melts, place the cream in the refrigerator and resume beating after some time. That's all the nuances. See, the ready dessert can now be served.
Instructions
- 1
Step 1
The butter for the cream should be at room temperature, so take it out of the refrigerator in advance. Pour the milk into a small saucepan and add the egg, then beat with a mixer.
- 2
Step 2
Add sugar to the milk-egg mixture, stir, and place over heat.
- 3
Step 3
Constantly stirring, bring to a boil over low heat and cook for 4 minutes after boiling. Be sure to stir continuously.
- 4
Step 4
The resulting mixture is "Charlotte" syrup. It should be smooth and uniform. But if the syrup curdles, we will strain it through a sieve.
- 5
Step 5
We cool the syrup to room temperature. Stir it occasionally to prevent a crust from forming on the surface.
- 6
Step 6
Beat the butter with a mixer at high speed. When it turns pale, gradually add the cooled syrup in small portions, literally one teaspoon at a time. After each addition, immediately mix at low speed, then add another portion and mix again. Continue this process until all the syrup is used up.
- 7
Step 7
If your cream starts to separate, place the bowl with the cream over a pot of warm water and continue whisking.
- 8
Step 8
The finished cream turns out very delicate and holds its shape well. You can add cocoa or brandy to the finished cream.