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Homemade recipe №079 Cream "Charlotte" fruit basic recipe
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
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 | 457.29 | 328.32 | 464.37 | 5.22 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 193.07 | 138.62 | 196.06 | 2.20 |
Granulated sugar | 171.52 | 123.14 | 174.17 | 1.96 |
Fresh whole milk the weight ratio of fat 3.2% | 114.35 | 82.10 | 116.12 | 1.31 |
Chicken eggs [chicken egg] [2] | 30.49 | 21.89 | 30.96 | 0.35 |
Sign up | 1.87 | 1.35 | 1.90 | 0.021 |
Cognac or dessert wine | 0.75 | 0.54 | 0.76 | 0.009 |
Total | 969.34 | 695.96 | 984.35 | 11.07 |
Output | 910.90 | 654.00 | 925.00 | 10.40 |
calculations, forms, documents:
- Consolidated recipe №079 Cream "Charlotte" fruit
- Technological map №079 Cream "Charlotte" fruit
- Energy value №079 Cream "Charlotte" fruit
- Mass fraction of sugar and fat №079 Cream "Charlotte" fruit
- Nutritional value №079 Cream "Charlotte" fruit
- Constructor ganache №079 Cream "Charlotte" fruit
- The cost of raw materials for №079 Cream "Charlotte" fruit
- Homemade recipe №079 Cream "Charlotte" fruit
- Technology instruction №079 Cream "Charlotte" fruit
- Recipe №079 Cream "Charlotte" fruit
- Technical and technological map №079 Cream "Charlotte" fruit