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Homemade recipe №067 Cream "Charlotte" chocolate basic recipe
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
Manual: Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 157.21 | 132.97 | 262.74 | 52.91 |
Granulated sugar | 152.56 | 129.04 | 254.96 | 51.35 |
Fresh whole milk the weight ratio of fat 3.2% | 101.71 | 86.03 | 169.98 | 34.23 |
Chicken eggs [chicken egg] [2] | 27.12 | 22.94 | 45.33 | 9.13 |
Cocoa powder [Skurikhin] | 19.80 | 16.74 | 33.08 | 6.66 |
Sign up | 0.63 | 0.53 | 1.04 | 0.21 |
Vanilla powder | 0.58 | 0.49 | 0.98 | 0.20 |
Total | 459.61 | 388.75 | 768.10 | 154.69 |
Output | 411.20 | 347.80 | 687.20 | 138.40 |
Recipe on №067 Cream "Charlotte" chocolate contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe №067 Cream "Charlotte" chocolate
- Technological map №067 Cream "Charlotte" chocolate
- Energy value №067 Cream "Charlotte" chocolate
- Mass fraction of sugar and fat №067 Cream "Charlotte" chocolate
- Nutritional value №067 Cream "Charlotte" chocolate
- Constructor ganache №067 Cream "Charlotte" chocolate
- The cost of raw materials for №067 Cream "Charlotte" chocolate
- Homemade recipe №067 Cream "Charlotte" chocolate
- Technology instruction №067 Cream "Charlotte" chocolate
- Recipe №067 Cream "Charlotte" chocolate
- Technical and technological map №067 Cream "Charlotte" chocolate