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Strawberry creme usage of Gelcreme HOT
In the <b style=”font-family: inherit; font-size: inherit;”>Viennoiserie perfection: Lamination, color, precision and creativity course, I bought the Sosa Gelcreme HOT as indicated but it would not thicken just by hand blender. Is this the correct thickening agent? Recipe does not say to use heat but I cannot get this creme to set.
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3 Replies
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Level:
Scoolinary Team
Hi J Cody
As far as I understand, Sosa Gelcreme Hot activates with heat.
I will forward your query to the content team for review, and I will get back to you as soon as I have an answer.
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Level:
Scoolinary Team
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Level:
Scoolinary Team
Hi J Cody
I researched what you told us and indeed, when hot gel cream is used, it must be cooked in order to thicken the mixture. Perhaps there is an error in the ingredients, since the universal gel cream from the Sosa brand is also used, which thickens when cold and hot.
Since this strawberry cream is used for filling, we suggest you use the cold gel cream if you do not want to cook it or the hot gel cream and heat the cream to activate its gelling power.
Greetings.
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