Charlotte Butter Cream
8 servings
120 minutes
A versatile butter cream, especially effective when combined with something crispy, will be good in meringue cakes like "Pavlova" or "Kiev", next to praline and chocolate chips. The history of the name "Charlotte" is completely unknown : either the British queen had a hand in it, or a cook in love with a peasant woman, but it clearly couldn't have happened without some Charlotte.
1
Take the butter out of the fridge 1 hour before cooking, cut it into pieces, and place it in a mixing bowl.
- Butter: 200 g
2
Thoroughly mix milk with egg, strain into a saucepan, then add sugar.
- Milk: 120 ml
- Chicken egg: 1 piece
- Sugar: 180 g
3
On low heat, constantly stirring, wait for the sugar to dissolve, then bring the syrup to a boil while stirring. Boil for 1-2 minutes.
- Sugar: 180 g
4
Cool the syrup to room temperature.
5
Beat the butter with a mixer on high speed until it turns white.
- Butter: 200 g
6
Gradually add the syrup to the butter, mixing the cream thoroughly each time.
- Sugar: 180 g
- Milk: 120 ml
- Chicken egg: 1 piece
- Vanilla sugar: 10 g
7
Whip the cream to a smooth and shiny state, when it easily slides off the whisk.
