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Gelcrem
Hi,
What can I use instead of 30 grams gelcrem?
Thanks 😊
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15 Replies
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Level:
Scoolinary Team
Hi רות בביוף
Welcome to the Scoolinary community! Thank you for your question.
You can replace Gelcrem with other thickeners or stabilizers, depending on the type of preparation you’re using it for. Some common alternatives include xanthan gum, modified starch, or cornstarch, but the best choice will depend on the result you want to achieve.To recommend the most suitable substitute, could you let us know which recipe you’re using it in? That way, we can ensure the replacement works properly.Best regards!
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Hi Sussan 👋,
Thanks for your response!
Here’s the recipe.
Hope you can guide me.
Also, Can I use any regular napagage for the macaroons cream?
Thanks 😊
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Level:
Scoolinary Team
Hi רות בביוף
Could you please upload the recipe again? I can’t seem to view it.
Regarding nappage, it is usually used to give a glossy finish to pastries.
Could you let me know which macaron filling recipe includes nappage? I checked the macaron course but couldn’t find any recipe that lists nappage as an ingredient.
Best regards.
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Dear Sussan,
Here’s the recipe.
It’s not for macarons.
It’s from Bachour’s first course for croissants.
The mascarpone and strawberries croissants.
The bicolor.
So can I use any regular nappage?
Thank you for all your patience for me,
and your professional support 👏!!!
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Level:
Scoolinary Team
Hi רות בביוף
Sosa’s Gelcrem Caliente is a modified starch-based thickener that provides a creamy texture and stability in both hot and cold preparations. To replace it in the strawberry cream, you can use:
Xanthan gum: Use 1.5 g and blend it with an immersion blender until it thickens.
As for the Nappage Absolu Cristal Valrhona, you can substitute it with any other neutral glaze brand, or you can make your own homemade version.
If you need a homemade neutral glaze recipe, just let me know, and I’d be happy to share one with you.
I hope this information helps!
Best regards.
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Dear Sussan,
I really appreciate your help and patience 🙏 ❤️
I don’t have xanthan gum.
Anything else please 🙏
Thanks 😊
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Level:
Scoolinary Team
Hi רות בביוף
You could use cornstarch:
- Dissolve 15 g in a small amount of cold strawberry purée.
- Heat the mixture over medium heat, stirring until it thickens, then let it cool before mixing with the other ingredients.
I hope this alternative helps!
Best regards.
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Yeses,
Thank you so much 💓 💗
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Level:
Scoolinary Team
Hi רות בביוף.
Great! Let us know later how your croissants filled with mascarpone and strawberry cream turned out.
Best regards.
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Hi Sussan, How are you?
The cream becomes liquid and unstable.
Any idea about adding gelatine instead of cornstarch?
Thanks 😊
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Level:
Scoolinary Team
Hi רות בביוף
Yes, you can substitute Gelcrem Caliente with gelatin, but you’ll need to make some adjustments to achieve a similar texture. Gelcrem is a modified starch-based thickener that creates a creamy texture without adding elasticity, whereas gelatin provides firmness and a more gel-like consistency.
How to Substitute with Gelatin
1. Use Gelatin Sheets or Powder
If using gelatin sheets, you’ll need about 2 sheets (4 g in total).
If using gelatin powder, use about 2 g (½ teaspoon).
2. Hydration and Activation
Soak the gelatin sheets in cold water for 5-10 minutes.
If using gelatin powder, dissolve it in a small amount of cold water (about twice its weight in water).
3. Incorporation
Gently warm the strawberry purée with the simple syrup (without boiling, around 40-50°C / 104-122°F).
Add the hydrated gelatin and mix until fully dissolved.
Stir in the lemon juice and combine well.
4. Resting Time
Refrigerate the mixture for at least 12 hours to allow it to set before using.
This will create a thicker texture without making it completely gelled. If you want it to be even more stable, you can slightly increase the amount of gelatin (up to 3 g).
Kep in mind that Gelcrem Caliente works instantly because it’s a modified starch that thickens when heated, requiring no resting time. Gelatin, on the other hand, needs time in the fridge to gel and give the cream its body.
If you’re looking for a faster alternative, you could try xanthan gum (0.2-0.5% of the total weight) or pectin NH (activated with a bit of heat and sugar), both of which will thicken without needing long refrigeration times.
I hope this information helps.
Best regards.
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Hi
Thanks for your response!
I do have pectin nh
So I have to add only 2 grams?
Is it supposed to be creamy or liquid?
I don’t want to make my croissant soft.
Thanks 😊
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Level:
Scoolinary Team
Hi רות בביוף.
If this is a filling for croissants or pastries, it needs to be somewhat thick and not liquid. Remember that the chef recommends filling with the mascarpone mixture first, followed by the strawberry cream. The strawberry cream should have a consistency that prevents it from leaking, seeping through, or making the croissant soggy.
Regarding the use of pectin NH, the proportion is different. We provided substitution options using cornstarch and gelatin instead of Gelcrem, but the proportion for pectin NH is different.
To replace 30 g of Gelcrem Caliente with pectin NH, you can use between 4 g and 6 g, depending on the texture you want to achieve.
Preparation adjustments:
Mix the pectin NH with sugar (using part of the simple syrup).
Heat the strawberry purée to 40-50°C and gradually sprinkle in the pectin mixture.
Bring the mixture to 85°C while stirring to activate the pectin.
Then, add the lemon juice and let it cool until it sets.
This adjustment may slightly change the texture, but it will give you a firm and smooth consistency similar to the original.
We hope this information is helpful.
Best regards.
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Hi Sussan,
Thanks for your response 👍
The mascarpone cream also isn’t so stable.
Is it supposed to be this soft?
Antonio recommends to mix it with a whisk.
Isn’t it better to use a mixer?
Thanks 😊
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Level:
Scoolinary Team
Hi רות בביוף
Yes, mascarpone cream is usually quite soft, especially since it doesn’t contain stabilizers like gelatin or starch. Its texture depends on the amount of Nappage Absolu Cristal you use and how you mix it.
Using a hand whisk is a good option if you want to control the texture without overwhipping, as mascarpone can become grainy if overworked. However, a stand mixer or hand mixer on low to medium speed with a paddle or whisk attachment also works well.
If you need more stability in the cream, you can:
Reduce the whipping time, stopping as soon as it reaches the desired consistency.
Chill the mascarpone well before mixing.
Add a bit of whipped cream (30-35% fat) for extra structure (optional).
Incorporate a small amount of gelatin (hydrated and melted) for added firmness.
I hope this helps!
Best regards.
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