Classic Charlotte cream with cognac and vanilla

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   In a saucepan, preferably with a thick bottom, combine the egg, salt, vanillin and sugar. I mix everything well. Add milk, regular, at room temperature. I mix everything and put it on the stove. I brew the cream over low heat, stirring vigorously all the time with a whisk until it thickens. I always cook such creams over low heat. It will take more time to cook the cream, but this way it will not burn or form lumps.

2. STEP 2

   

   Cooked the cream for 10 minutes. It turns out quite liquid, this is normal. After cooling, the cream will become slightly thicker.

3. STEP 3

   

   I pour the cream into a container, cover it with cling film and put it in the refrigerator until it cools completely.

4. STEP 4

   

   Photo of recipe preparation: Classic Charlotte cream - step No. 5 When the milk-egg mixture has cooled, I proceed to the butter. It should be well softened, but not melted.

5. STEP 5

   

   Beat the butter until fluffy and lightly whitened. The oil will increase slightly in volume. But be careful not to overbeat! It took me 10 minutes to beat the butter.

6. STEP 6

   

   I mix the cooled egg-milk mass, it will not be as thick as custard, this is normal. And literally 2 tablespoons at a time I begin to add the custard base to the whipped butter. This is done so that if the masses have different temperatures, the cream does not separate. Or if the mass has not completely cooled down, the butter has not melted. Beat well. At the end I add cognac. Don’t get too carried away with whipping, everything is combined until smooth, and that’s enough.

7. STEP 7

   

   This is what the cream should look like. Homogeneous, lush, glossy. Moderately sweet and very aromatic. Cognac is just right here.

8. STEP 8

   

   The cream is stable, holds its shape well and is ready to use. You can transfer the cream into a pastry bag and pipe it. Or you can put it in the refrigerator until needed. But remember, in the refrigerator it will cool, stabilize and become denser!

9. STEP 9

   

   The cream behaves perfectly during jigging. Despite the large amount of oil in the composition, the cream is not very greasy. But still, there is butter there, don’t forget about it! With this cream you can perfectly level the cake or layer it, put “caps” on cupcakes, fill cakes or tubes.

10. STEP 10

    

    This is such a very simple, but such a beautiful cream. I hope you like it too. Bon appetit and have a nice day!