Description
This French Charlotte Cream is an elegant, silky, and luscious cream that will transform any cake into a masterpiece! Light, airy, and perfect for piping or layering, this classic French cream is ideal for charlottes, pastries, and decorative cake fillings.
Ingredients
Scale
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup whole milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp water (for blooming gelatin)
Instructions
1. Make the Custard Base:
- In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in vanilla extract. Let cool completely.
2. Prepare the Gelatin:
- In a small bowl, sprinkle gelatin powder over water and let it sit for 5 minutes to bloom.
- Gently heat the gelatin until dissolved, then stir into the cooled custard.
3. Whip the Cream & Combine:
- Using a hand mixer or stand mixer, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the custard mixture until smooth and airy.
4. Use & Enjoy:
- Spread the French Charlotte Cream between cake layers, pipe into pastries, or use as a decorative cake topping.
Notes
- Extra Flavor: Add citrus zest, cocoa powder, or espresso for a unique twist.
- Make-Ahead Friendly: Refrigerate for up to 2 days before using.
- Firmness Adjustment: Increase gelatin for a firmer mousse-like texture, or reduce it for a softer filling.
