Charlotte Buttercream
Baking and Desserts • French
Description
A versatile buttercream that is particularly striking when paired with something crunchy. It works wonderfully in cakes with meringue, such as 'Pavlova' or 'Kiev Cake,' alongside praline and chocolate crumbs. The true origin of the name 'Charlotte' remains a mystery: it may have been inspired by a British queen or a chef in love with a peasant girl, but it's clear that some 'Charlotte' was involved in its creation.
Ingredients
- Butter 5 oz
- Sugar 5 oz
- Chicken Egg 1 piece
- Vanilla salt 0 oz
- Milk 5 fl oz
Step-by-Step Guide
Step 1
Take the butter out of the refrigerator 1 hour before cooking, cut it into pieces, and transfer it to a mixing bowl.
Step 2
Thoroughly mix the milk with the egg, strain into a saucepan, then add the sugar.
Step 3
Over low heat, stirring constantly, wait for the sugar to dissolve, and while continuing to stir, bring the syrup to a boil. Boil for 1–2 minutes.
Step 4
Cool the syrup to room temperature.
Step 5
Beat the butter with a mixer on high speed until it turns pale.
Step 6
Gradually add the syrup to the butter in small portions, whisking the cream thoroughly each time.
Step 7
Whip the cream until it reaches a smooth and glossy consistency, when it easily slides off the whisk.
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