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Homemade recipe Charlotte fruit cream (in No. 164) the main
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 | 111.78 | 132.05 | 229.52 | 92.38 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 110.12 | 130.09 | 226.12 | 91.01 |
Granulated sugar | 97.83 | 115.57 | 200.87 | 80.85 |
Fresh whole milk the weight ratio of fat 3.2% | 65.22 | 77.05 | 133.92 | 53.90 |
Chicken eggs [chicken egg] [2] | 17.39 | 20.55 | 35.71 | 14.37 |
Sign up | 11.17 | 13.19 | 22.93 | 9.23 |
Vanilla powder | 1.07 | 1.26 | 2.20 | 0.88 |
Cognac or dessert wine | 0.43 | 0.51 | 0.88 | 0.35 |
Total | 415.00 | 490.26 | 852.14 | 342.98 |
Output | 371.10 | 438.40 | 762.00 | 306.70 |
Recipe on Charlotte fruit cream (in No. 164) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Charlotte fruit cream (in No. 164)
- Technological map Charlotte fruit cream (in No. 164)
- Energy value Charlotte fruit cream (in No. 164)
- Mass fraction of sugar and fat Charlotte fruit cream (in No. 164)
- Nutritional value Charlotte fruit cream (in No. 164)
- Constructor ganache Charlotte fruit cream (in No. 164)
- The cost of raw materials for Charlotte fruit cream (in No. 164)
- Homemade recipe Charlotte fruit cream (in No. 164)
- Technology instruction Charlotte fruit cream (in No. 164)
- Recipe Charlotte fruit cream (in No. 164)
- Technical and technological map Charlotte fruit cream (in No. 164)