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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Cream Charlotte Praline Cake Special → basic recipe → Home

Homemade recipe Cream Charlotte Praline Cake Special basic recipe

Cream Charlotte Praline Cake Special basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up335.76 389.00 185.50 249.92 
Fruit filling141.04 163.41 77.92 104.98 
Praline82.38 95.44 45.51 61.32 
No. 060 Charlotte syrup74.89 86.77 41.38 55.75 
Total634.07 734.62 350.31 471.97 
Output
List of recipes

№064 Cream "Charlotte" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up178.66 206.99 98.71 132.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]162.42 188.18 89.74 120.90 
Vanilla powder1.39 1.61 0.77 1.03 
Cognac0.54 0.63 0.30 0.40 
Total343.01 397.41 189.51 255.32 
Output335.76 389.00 185.50 249.92 

No. 060 Charlotte syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up160.08 185.46 88.44 119.15 
Fresh whole milk the weight ratio of fat 3.2%106.72 123.64 58.96 79.44 
Chicken eggs [chicken egg] [2]28.46 32.97 15.72 21.18 
Total295.25 342.08 163.12 219.77 
Output253.55 293.76 140.08 188.73 

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 up162.42 188.18 89.74 120.90 
Granulated sugar160.08 185.46 88.44 119.15 
Fruit filling141.04 163.41 77.92 104.98 
Fresh whole milk the weight ratio of fat 3.2%106.72 123.64 58.96 79.44 
Praline82.38 95.44 45.51 61.32 
Sign up28.46 32.97 15.72 21.18 
Vanilla powder1.39 1.61 0.77 1.03 
Cognac0.54 0.63 0.30 0.40 
Total683.02 791.35 377.36 508.41 
Output619.20 717.40 342.10 460.90 

Cream Charlotte Praline Cake Special (basic recipe) included in recipes:

№105 Cake "Special"recipe number 1

Recipe on Cream Charlotte Praline Cake Special contained in handbooks:

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