Cream Charlotte is on top of my preferred butter cream types. Most probably, if you have no USSR background you never heart about Charlotte Cream. Therefore, I would like to insure you that it is extremely delicious, airy, glossy and super easy to prepare.
All you need to do is to follow step by step technology process set by GOST. Allow me briefly explain what GOST is and what it means to Eastern-European and Russian people in the world of desserts.
GOST Definition: (Russian: ГОСТ) refers to a set of technical standards maintained by the Euro-Asian Council for Standardization, Metrology and Certification (EASC), a regional standards organization operating under the auspices of the Commonwealth of Independent States (CIS). In simple words – the quality certificates.
A bit of GOST’s History? (sorry, I usually can’t skip this part). GOST standards were originally developed by the government of the Soviet Union as part of its national standardization. The word GOST (Russian: ГОСТ) is an acronym for gosudarstvennyy standart (Russian: государственный стандарт), which means state standard. The obligatory requirements are the ones that deal with safety, conformity of products, ecological friendliness and inter-changeability. You have to follow a specific recipe in order to mark it as GOST.
And now, what recipes according GOST mean to me? They are my childhood flavors, that always taste same and are extremely delicious.
Cream Charlotte suits a variety of desserts: cakes, meringues, cupcakes. I, as well, love it battered on top of home made sugar cookie with a hot cup of tea.
Another good news about this cream is that it will always, always turns perfect!
1 egg yolk
130 grams sugar
90 ml milk
Vanilla sugar 5g (1 sachet)
Vanilla powder 2g
160 grams butter
1 tb spoon of Rum or Cognac (I prefer Cuban Ron)
Cream Charlotte Preparation:
- Mix yolk with milk, strain through gauze or fine sieve
- Add sugar and put on a slow fire in a cauldron or non-stick cookware
- Bring to a boil and then cook for another 5 minutes until thickens. Ready syrup is fluid and similar in consistence to condensed milk.
- Chill the syrup to room temperature
- In a mixing bowl, place softened butter and vanilla and beat it at medium speed until it is fluffy and light in color.
- Begin to gradually add the syrup while continuing to beat
- In the almost ready cream add rum (or cognac)
- Ready cream has smooth, shiny and airy consistence
The perfect cream for your desserts is ready!
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