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Homemade recipe №072 Cream "Charlotte" creamy nut basic recipe
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a uniform distribution of nuts, well retaining its shape.
Manual: Prepared like Charlotte cream No. 59, but with the addition of crushed nuts.
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 | 111.45 | 244.91 | 104.91 | 137.22 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 109.53 | 240.69 | 103.10 | 134.86 |
Fresh whole milk the weight ratio of fat 3.2% | 74.30 | 163.28 | 69.94 | 91.48 |
Chicken eggs [chicken egg] [2] | 19.81 | 43.54 | 18.65 | 24.40 |
Walnut kernel (raw) | 15.00 | 32.96 | 14.12 | 18.47 |
Sign up | 1.06 | 2.34 | 1.00 | 1.31 |
Cognac or dessert wine | 0.42 | 0.93 | 0.40 | 0.52 |
Total | 331.59 | 728.65 | 312.12 | 408.25 |
Output | 296.30 | 651.10 | 278.90 | 364.80 |
Recipe on №072 Cream "Charlotte" creamy nut 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 №072 Cream "Charlotte" creamy nut
- Technological map №072 Cream "Charlotte" creamy nut
- Energy value №072 Cream "Charlotte" creamy nut
- Mass fraction of sugar and fat №072 Cream "Charlotte" creamy nut
- Nutritional value №072 Cream "Charlotte" creamy nut
- Constructor ganache №072 Cream "Charlotte" creamy nut
- The cost of raw materials for №072 Cream "Charlotte" creamy nut
- Homemade recipe №072 Cream "Charlotte" creamy nut
- Technology instruction №072 Cream "Charlotte" creamy nut
- Recipe №072 Cream "Charlotte" creamy nut
- Technical and technological map №072 Cream "Charlotte" creamy nut