Classic Charlotte cream
- Proteins: 4 g
- Fats: 3 g
- Carbohydrates: 70 g
- Total time:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
- Number of servings: 1
Pastry chefs use this recipe to make a variety of desserts. Classic Charlotte frosting is very stable and versatile, perfect for decorating cakes, cupcakes, filling pie crusts, eclairs, profiteroles, and tarts.
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Milk150 G
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Egg C11 pcs
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Sugar200 G
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Butter250 G
We collect all the necessary products.
Pour the egg into a saucepan with a thick bottom and mix thoroughly with a whisk.
Gradually add milk, stirring until smooth.
Pour in all the sugar and mix the resulting mixture well.
Place the saucepan with the milk and egg mixture over low heat and bring to a boil, stirring constantly. Cook until the mixture reaches the consistency of condensed milk.
Pour the prepared syrup into a small bowl, cover with cling film and leave to cool to room temperature.
Using a mixer, beat the softened butter until fluffy.
Add the cooled milk-egg mixture to the butter in small portions and continue whisking.
The result should be a thick, white, shiny cream that holds its shape well.
- 2 hours
- 180 kcal
- 1613
- 1 hour
- 209.4 kcal
- 744
- 2 hours
- 372.1 kcal
- 673
- 20 min
- 150.5 kcal
- 1239
- 30 min
- 542 kcal
- 422
- 2 hours
- 191 kcal
- 520
- 10 min
- 542 kcal
- 515
- 20 min
- 542 kcal
- 405