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Strawberry Mascarpone cream
Can anybody advice how to make gel AgarAgar to substitute gelatin hot in Strawberry making video with Antonio Bachour?
thank you
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This discussion was modified 3 weeks, 3 days ago by
Salma Sali.
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This discussion was modified 3 weeks, 3 days ago by
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9 Replies
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Hi Salma.
To make an agar-agar gel that can substitute for Gelcrem Hot in the mascarpone and strawberry cream preparation, here’s an adjustment suggestion:
-Agar-Agar Dosage: Use about 2 to 3 grams of agar-agar for every 100 grams of strawberry puree or liquid, adjusting for the desired firmness. Agar-agar creates a firmer texture than other gelling agents, so start with a smaller amount.
-Preparation: Dissolve the agar-agar in the strawberry puree and simple syrup. Bring it to a boil, stirring constantly, and keep the mixture at a gentle boil for 1-2 minutes. This is important, as agar-agar needs to reach a temperature of 85-90°C to activate.
-Cooling and Texturing: Pour the hot mixture into a container and let it cool completely. Then, use an immersion blender to achieve a creamy texture similar to that of Gelcrem Hot.
Note: Agar-agar gel tends to be more stable at room temperature but can result in a slightly firmer texture. You can adjust the amount based on your preferred result.
Try this alternative, and let me know if it works for the recipe. Good luck!
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Thank you so much for sharing this. May you pleas also advise if I need to put all other ingredients tot and lemon juice while the strawberry pure w agar agar are still hot or I need to wait until it completely cool and only then put other ingredients and blend all together?
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Hi Salma.
If you prefer a smoother texture, add the sugar and lemon juice along with the strawberry puree while the mixture is still hot and the agar-agar is activated. However, if you’re looking for a texture where the ingredients remain more distinct, wait for the agar-agar mixture to cool slightly (without fully setting) before adding the other ingredients and mixing.
Lastly, keep in mind that agar-agar can produce a firmer, less elastic gel than gelatin, so you may want to adjust the amount depending on the desired consistency.
Best regards.
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Sussan,
I made it according to your recipe but the problem is that next day it looks so stiff, can I do anything to make it a bit liquidier? So I am able to pipe into the croissant?
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Hi Salma.
As I mentioned before, agar agar tends to have a stronger gelling power, so you should add it in small amounts. When substituting an ingredient, it’s always best to start with small tests until you’re satisfied with the result.
To soften an agar-agar mixture that turned out too firm, you can try the following:
-Gently heat the mixture: Place it in a saucepan over very low heat or in a double boiler, stirring constantly until it starts to soften slightly. Be careful not to overheat it, as this could cause some ingredients in the mixture to separate or change texture.
-Add a bit of liquid: If the texture remains too dense, add a small amount of liquid, such as water or fruit puree, and mix until it reaches the desired consistency. Add the liquid gradually to prevent it from becoming too runny.
These steps should help you achieve a smoother texture in your mixture.
Best regards.
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Thank you so much. Yes, I added a bit of hot water and in the double boiler I heated it up a bit and after it I used the hand blenders to smooth out the texture. So it did work.
Sussan, this strawberry cream doesn’t seem to be sweet and a bit sour. Also 1kg Mascarpone with the nappage recipe you advised in other chats where 150g of sugar mentioned, I ended up having not enough sweetness to the base cream. With that being said the strawberry cream with its sourness added up to the overall taste, which ended up not really good… so what would recommend? Should I add more sugar into nappage? What should be the ratio fat vs nappage? And is it ok to add more sugar into the strawberry cream? If so what is the best ratio or how much should I add?
Thank you so much
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Hi Salma.
If you feel the nappage needs a bit more sweetness, you can add an additional 10-20 g of sugar to enhance the base’s flavor.
Regarding the fat-to-nappage ratio, maintain a 4:1 ratio between mascarpone and nappage for ideal texture and flavor.
You could also add 10-15 g of sugar to the fruit puree until it reaches the desired sweetness. For added sweetness, I recommend using riper fruits.
These adjustments should help improve the flavor and balance.
Best regards.
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Sussan,
can I use agar-agar to substitute gellan gum in the flower croissant from Bachour? If yes, should I give the same treat as for nappage or any advice on the ratio? 🙈
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Hi Salma.
Yes, you can use agar-agar as a substitute for gellan gum in the flower croissant, but it’s important to consider some key differences in their use and effects.
Proportion: Agar-agar has a different gelling strength compared to gellan gum. Generally, you can start with 0.6%-1% agar-agar relative to the total weight of the liquid (around 6-10 g per liter), though you may need to adjust based on the desired texture.
Heat treatment: Unlike gellan, agar-agar needs to be boiled to fully activate its gelling effect. Bring the mixture to a boil and keep it there for at least 1-2 minutes to ensure it dissolves and activates properly.
Texture and stability: Agar-agar gel tends to be firmer and less elastic than gellan. Additionally, agar is thermo-reversible, meaning it melts when heated, whereas gellan is more stable at warm temperatures. This may affect the texture of your croissant once baked or at room temperature.
If you want a texture similar to gellan in the flower croissant, start with a very small amount and check how it behaves during baking. There’s no need to treat agar-agar like nappage; just dissolve it well in the mixture and make sure it boils adequately before using.
Best regards.
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