Classic Charlotte cream with cognac and vanilla

Step-by-step cooking

1. Step 1:

   

   In a saucepan, preferably with a thick bottom, I combine egg, salt, vanilla and sugar. I mix everything well. I add milk, ordinary, at room temperature. I mix everything and send it to the stove. I brew the cream on a lower-than-average heat, stirring intensively with a whisk all the time, until thickening. I always cook such creams on low heat. It will take more time to cook the cream, but it will not burn and will not take lumps.

2. Step 2:

   

   Cooked the cream for 10 minutes. It turns out to be 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 in contact and put it in the refrigerator until it cools down completely.

4. Step 4:

   

   Photos of recipe preparation: Classic cream "Charlotte" - step #5 When the milk-egg mixture has cooled down, 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 don't overdo it! It took me 10 minutes to beat the butter.

7. Step 6:

   

   I mix the cooled egg-milk mass, it will not be as thick as the custard, this is normal. And literally 2 tablespoons 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 exfoliate. Or if the mass has not completely cooled down, the oil has not melted. I beat it well. At the end I add cognac. Don't get carried away with whipping too much, everything has been combined to uniformity, and that's enough.

8. Step 7:

   

   This is the cream you should get. Homogeneous, lush, glossy. Moderately sweet and very fragrant. Cognac is just right here. ;)

9. Step 8:

   

   The cream is stable, holds its shape well and is ready to work. You can put the cream in a pastry bag and put it away. And you can put it in the refrigerator until needed. But remember, it will cool down in the refrigerator, stabilize and become denser!

10. Step 9:

    

    The cream behaves perfectly when depositing. Despite the large amount of oil in the composition, the cream is not very greasy. But still the oil is there, do not forget about it! With this cream, you can perfectly align the cake or layer it, put "caps" on cupcakes, stuff cakes or tubes.

11. Step 10:

    

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