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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №064 Cream "Charlotte" → basic recipe → Home

Homemade recipe №064 Cream "Charlotte" basic recipe

№064 Cream "Charlotte" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up516.63 237.69 215.72 61.62 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]469.67 216.09 196.11 56.02 
Vanilla powder4.01 1.84 1.67 0.48 
Cognac1.56 0.72 0.65 0.19 
Total991.87 456.35 414.16 118.30 
Output
List of recipes

No. 060 Charlotte syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up326.17 150.07 136.19 38.90 
Fresh whole milk the weight ratio of fat 3.2%217.45 100.05 90.80 25.94 
Chicken eggs [chicken egg] [2]57.99 26.68 24.21 6.92 
Total601.60 276.79 251.20 71.75 
Output516.63 237.69 215.72 61.62 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up469.67 216.09 196.11 56.02 
Granulated sugar326.17 150.07 136.19 38.90 
Fresh whole milk the weight ratio of fat 3.2%217.45 100.05 90.80 25.94 
Chicken eggs [chicken egg] [2]57.99 26.68 24.21 6.92 
Vanilla powder4.01 1.84 1.67 0.48 
Sign up1.56 0.72 0.65 0.19 
Total1076.85 495.44 449.64 128.44 
Output970.90 446.70 405.40 115.80 

№064 Cream "Charlotte" (basic recipe) included in recipes:

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№038 Cake "Snow Maiden"recipe number 1
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№105 Cake "Special"recipe number 1

Recipe on №064 Cream "Charlotte" contained in handbooks:

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