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Homemade recipe Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
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 | 40.82 | 354.26 | 337.48 | 396.60 |
| Granulated sugar | 28.32 | 245.76 | 234.12 | 275.13 |
| Fresh whole milk the weight ratio of fat 3.2% | 18.88 | 163.84 | 156.08 | 183.43 |
| Chicken eggs [chicken egg] [2] | 5.03 | 43.69 | 41.62 | 48.91 |
| Cocoa powder [Skurikhin] | 4.76 | 41.33 | 39.37 | 46.27 |
| Sign up | 0.14 | 1.18 | 1.12 | 1.32 |
| Vanilla essence | 0.12 | 1.06 | 1.01 | 1.19 |
| Total | 98.08 | 851.13 | 810.81 | 952.85 |
| Output | 88.80 | 770.60 | 734.10 | 862.70 |
Recipe on Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Technological map Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Energy value Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Mass fraction of sugar and fat Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Nutritional value Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Constructor ganache Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- The cost of raw materials for Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Homemade recipe Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Technology instruction Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Recipe Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)
- Technical and technological map Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)