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Gelcrem Hot vs Cold Sosa
The Strawberry Cream recipe notes to use 30 g Gelcrem Hot Sosa but when chef is filling the strawberry croissants he refers to it as Gelcrem Cold Sosa…should we use the Hot or Cold Sosa Gelcrem for the Strawberry Cream?
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4 Replies
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Level:
Scoolinary Team
Hi Kate
It must have been a mistake while making the croissant. In the recipe book and in the video of the presentation of the ingredients, it names the Gelcream hot
Greetings.
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Level:
Scoolinary Team
I hope Sussan’s answer helped you. Please let us know if it did.☺
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you need to use cold, hot needs to be heated, it doesn’t heat it up.
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Level:
Scoolinary Team
Hi Vitaliy Kravet.
Sosa’s Gelcrem Caliente is a thickener and stabilizer based on modified starches that is typically activated with heat, depending on the type you use. However, it can also provide some texture when used cold, depending on the recipe and the medium it’s dispersed in.
In this recipe by Chef Bachour, something interesting happens:
Even though the product is called Gelcrem Caliente, certain acidic fruit purées like strawberry, combined with lemon juice and sugar syrup, can help hydrate and disperse the Gelcrem without the need for heating — although maximum thickening would normally be achieved by applying heat.
The 12 to 24-hour rest in the refrigerator allows the Gelcrem to fully hydrate and stabilize the mixture, improving the texture, preventing syneresis (liquid separation), and giving the strawberry cream a denser, shinier, and more stable consistency for piping.
This technique is sometimes used to achieve a fresher, lighter texture than you would get by heating (which would set the mixture more firmly). Additionally, preserving the natural, fresh flavor of the strawberry purée without altering it through cooking is likely another reason for keeping it cold.
I hope this information is helpful.
Best regards.
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