Charlotte Cream
Composition / ingredients
6
servings:
Cooking method
Beat eggs and sugar in one bowl. Add the milk, mix. Pour the mixture into a saucepan, heat over low heat, stirring the mixture constantly until it becomes thick. We do not cook or boil!! We cool it.
Beat the softened butter in a mixer until a fluffy white mass. Continuing to beat, add the egg-milk mixture in small parts. We should get a homogeneous Charlotte air cream. Now it's ready to use!
Its consistency will allow you to decorate cakes and pastries with a pastry bag. It is perfect for cupcakes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chicken egg - 80 kcal/100g
