{"id":563,"date":"2026-03-28T15:38:39","date_gmt":"2026-03-28T20:38:39","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=563\/"},"modified":"2026-03-28T15:38:39","modified_gmt":"2026-03-28T20:38:39","slug":"charlotte-syrup-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/charlotte-syrup-gost-recipe\/","title":{"rendered":"Charlotte Syrup GOST Recipe"},"content":{"rendered":"<p><strong>Charlotte syrup<\/strong> (\u0421\u0438\u0440\u043e\u043f \u0428\u0430\u0440\u043b\u043e\u0442) is a GOST recipe for a cooked milk-egg-sugar <a href=\"\/key-words\/syrup\/\">syrup<\/a> \u2014 the essential <a href=\"\/key-words\/semi-finished-product\/\">semi-finished product<\/a> used as the base for <a href=\"\/charlotte-cream-gost-recipe\/\">Charlotte cream (buttercream)<\/a>. This syrup gives Charlotte cream its characteristic smooth, refined texture and delicate dairy flavor that distinguishes it from simpler buttercreams made with powdered sugar.<\/p>\n<h2>Recipe per 10 kg<\/h2>\n<ul>\n<li>Whole milk \u2014 4.500 kg<\/li>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 4.500 kg<\/li>\n<li>Egg yolks \u2014 1.500 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p>Egg yolks are whisked with <a href=\"\/key-words\/sugar\/\">sugar<\/a> until thick and pale. Milk is brought to a boil separately. The hot milk is poured into the yolk-sugar mixture in a thin stream while stirring vigorously \u2014 this <a href=\"\/key-words\/tempering\/\">tempering<\/a> step gradually raises the egg temperature without curdling. The combined mass is returned to heat and cooked while stirring constantly to 103\u2013104 \u00b0C. The syrup thickens into a smooth, custard-like consistency.<\/p>\n<p>The finished syrup is strained through a fine sieve to remove any coagulated protein, then cooled to 20\u201322 \u00b0C before being combined with whipped butter to make Charlotte cream. The syrup must be completely cold before adding to butter \u2014 warm syrup will melt the butter and produce a broken, greasy cream instead of a smooth, fluffy one.<\/p>\n<p>Charlotte syrup has a limited <a href=\"\/key-words\/shelf-life\/\">shelf life<\/a> due to its dairy and egg content \u2014 it should be used within 12 hours if unrefrigerated, or within 24 hours at 4\u20136 \u00b0C. <a href=\"\/key-words\/food-safety\/\">Food safety<\/a> precautions are essential: the 103\u2013104 \u00b0C cooking temperature provides pasteurization of the egg component.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Charlotte syrup (\u0421\u0438\u0440\u043e\u043f \u0428\u0430\u0440\u043b\u043e\u0442) is a GOST recipe for a cooked milk-egg-sugar syrup \u2014 the essential semi-finished product used as the base for Charlotte cream (buttercream). This syrup gives Charlotte cream its characteristic smooth, refined texture and delicate dairy flavor that distinguishes it from simpler buttercreams made with powdered sugar. Recipe per 10 kg Whole&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/charlotte-syrup-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Charlotte Syrup GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[211,196,46,66],"class_list":["post-563","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-cream","tag-gost-recipe","tag-semi-finished-product","tag-food-syrup"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Charlotte Syrup GOST Recipe - Base for Buttercream<\/title>\n<meta name=\"description\" content=\"Charlotte syrup GOST recipe - cooked milk-egg-sugar syrup for Charlotte buttercream. 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