-
strawberry croissant
Hello, if I can’t find the hot soda gelcream for the strawberry croissant, what can I substitute it with?
-
4 Respuestas
-
Level:
Scoolinary Team
Hi Gustavo.
If you can’t find Sosa Hot Gelcrem, you can substitute it with:
Cornstarch (maizena): This is the most accessible option. Use approximately 10–15 g per 400 g of purée. Dissolve it in cold liquid first, then bring the mixture to a boil to activate the thickening. While the texture won’t be exactly the same, it’s the closest and most practical alternative. I suggest making a small batch of the strawberry cream using this replacement to see if the result meets your expectations.
Agar-agar: If you’re looking for a firmer, gel-like texture, you can use 1.5–2 g. Bring it to a boil to activate, then let it cool to set.
Other hot-soluble thickeners, such as Ultratex 3 or PerfectaGel, are also good options if you have access to them.
Although the texture won’t match Gelcrem exactly,which provides a smooth and creamy gel,they will work well as substitutes for this preparation.
Hope this helps! Best regards.
-
thank you so much
-
Level:
Scoolinary Team
Great! You know I’m here to help if you have any other questions.Best regards.🙌🏻
-
-
-
Level:
Scoolinary Team
Hi Gustavo
If chocolate and pastry are your passion, you can’t miss the challenge we’ll be launching in our Cooking Feed on Monday, May 12th—it’s going to be a sweet and inspiring experience, led by an iconic chef who’s made a lasting mark in the pastry business.
Stay tuned—this one’s going to be seriously tempting 😏
Have a wonderful weekend!
Log in to reply.