Homemade recipe №059 Cream "Charlotte" (main) Buteykis (1976)

Description: ** Quality requirement: ** homogeneous fluffy yellowish oily mass, retains its shape well, humidity 25%.
Manual: For this cream, prepare an egg-milk syrup. The sugar and milk are brought to a boil. The eggs are beaten for 5-7 minutes, so that during the subsequent operation they do not curl (this deteriorates the quality of the cream). Hot milk with sugar is gradually poured into the cauldron with beaten eggs in a thin stream. If you add milk right away, the eggs will curl. The resulting mass is placed in a water bath and boiled at a temperature of 104–105 ° until it thickens (about 10 minutes). The milk and egg syrup is filtered and cooled to 20 °.
Peel the butter, cut into pieces and beat for 7-10 minutes on a quiet speed, then switch to high speed, gradually add milk-egg syrup, cognac, vanilla powder and beat for another 10-15 minutes.