Charlotte cream with cognac

This cream is often used in cakes such as “Flight,” “Fairy Tale,” “Kiev,” and “Napoleon.”

In a saucepan, break one egg, add 150 ml of milk and 180 g of erythritol.

Using a whisk or mixer, thoroughly beat the mixture until a smooth consistency is achieved.

Place the saucepan over low heat and, stirring constantly, cook the syrup for 1–2 minutes after it boils.

As a result, you should obtain a smooth and delicate custard cream.

Let the cream cool to room temperature before adding it to the butter.

To avoid the formation of a skin on the surface, cover the cream with plastic wrap while it cools.

When the cream has cooled to room temperature, beat the room temperature butter (200 g) at high speed for 5 minutes until it becomes light and pale.

The cream and butter should be at the same temperature. Otherwise, the cream may not turn out well.

After that, add the cream one spoonful at a time to the butter, continuing to beat at high speed.

Once all the cream is incorporated, add 1 tablespoon of cognac and vanilla extract to taste. Whip for another minute.

Store desserts with “Charlotte” cream for no more than two days.