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strawberry croissant
Posted by gaemm on May 1, 2025 at 04:17Hello, if I can’t find the hot soda gelcream for the strawberry croissant, what can I substitute it with?
Sussan Estela Olaya replied 3 days, 16 hours ago 2 Members · 1 Reply -
1 Reply
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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.
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