strawberry croissant

[Sussan Estela Olaya]

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.

[gaemm]

thank you so much

[Sussan Estela Olaya]

Great! You know I’m here to help if you have any other questions.Best regards.🙌🏻

[Sol Damiani]

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!