Charlotte cream in butter
Composition / ingredients
12
servings:
Cooking method
Rub the yolks white with a glass of sugar, add a glass of milk and cook — STIRRING CONTINUOUSLY in a stainless saucepan (this is mandatory, it will burn in an enameled one) until thickened, but do not boil! Cool — and add portions to the softened butter. The temperature of both must be the same, room temperature, otherwise the cream will be layered. When whipping, you can add vanilla, cognac or liqueur, or even balm to the cream. But it all depends on your taste preferences. And you can plant any decorations, respectively, adding any dyes (food or natural from beet juice, carrots, etc.). Very tasty and delicate cream.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
