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Homemade recipe №059 Cream "Charlotte" (main) Recipe No. 2 (reduce losses, for a feast Potato 365)
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 | 21.85 | 392.20 | 135.06 | 25.86 |
Granulated sugar | 19.29 | 346.24 | 119.24 | 22.83 |
Whole milk | 12.86 | 230.80 | 79.48 | 15.22 |
Chicken eggs [chicken egg] [2] | 3.43 | 61.54 | 21.19 | 4.06 |
Vanilla powder | 0.21 | 3.81 | 1.31 | 0.25 |
Sign up | 0.085 | 1.52 | 0.53 | 0.10 |
Total | 57.72 | 1036.12 | 356.81 | 68.31 |
Output | 51.80 | 929.80 | 320.20 | 61.30 |
Recipe on №059 Cream "Charlotte" (main) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №059 Cream "Charlotte" (main)
- Technological map №059 Cream "Charlotte" (main)
- Energy value №059 Cream "Charlotte" (main)
- Mass fraction of sugar and fat №059 Cream "Charlotte" (main)
- Nutritional value №059 Cream "Charlotte" (main)
- Constructor ganache №059 Cream "Charlotte" (main)
- The cost of raw materials for №059 Cream "Charlotte" (main)
- Homemade recipe №059 Cream "Charlotte" (main)
- Technology instruction №059 Cream "Charlotte" (main)
- Recipe №059 Cream "Charlotte" (main)
- Technical and technological map №059 Cream "Charlotte" (main)