Gelcrem Hot or Cold?

[Sussan Estela Olaya]

Hi Elvis.

Welcome to the Scoolinary community! Thank you for your questions.

Here are the answers to your doubts:

Gelcrem Caliente (Hot Gelcrem) from Sosa is a thickener and stabilizer used to thicken any liquid preparation, in this case, fruit purée, without cooking it, preserving its natural color and flavor. The chef prefers using Hot Gelcrem because it creates a custard-like texture when mixed cold.

After making the strawberry cream, the preparation is refrigerated overnight for 12 to 24 hours. During this time, the starch in the Hot Gelcrem slowly hydrates with the liquid in the mixture. The next day, the cream becomes very thick, similar to a pastry cream.

If we used Cold Gelcrem instead, this reaction would happen immediately. However, the chef prefers a slower process to achieve a different result: a creamier filling with a more pronounced fruit flavor due to the resting time in the fridge.

Amount of cream per croissant: The recipe does not specify the exact amount of filling per croissant, but similar recipes typically use 20-30 g of mascarpone cream and 10-15 g of strawberry cream per piece. You can adjust according to your desired texture and flavor balance.

Freezing and storage:

1. • Strawberry cream: Yes, you can freeze it, but when thawed, it may separate slightly due to its water and gelling agents. If this happens, blend it with an immersion blender to restore its texture.
   • Mascarpone cream: Freezing is not recommended, as mascarpone can become grainy or separate upon thawing. It’s best to store it in the refrigerator and use it within a week.

I hope this information helps! If you have any further questions, we’re happy to assist.

Best regards