Homemade recipe No. 082 Custard cream basic recipe

Description: ** Characteristics of the semi-finished product. ** Gelatinous homogeneous mass of yellow color.
Manual: Milk and granulated sugar are heated to a boil while stirring. The flour is heated at a temperature of 105–110 ℃ for 40–60 minutes, then cooled and combined with lightly beaten eggs.
Milk syrup is gradually poured into the resulting egg-flour mixture. The whole mass with constant stirring is heated for 5 minutes at a temperature of 95 ℃. The finished mass is cooled for 15–20 minutes to room temperature (20–33 ℃), then add Charlotte cream No. 59, provided by the recipe, and mix thoroughly.
The custard should be used within an hour of making it.

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.