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Strawberry Mascarpone Croissant – Bachour
Making the strawberry filling the filling doesn’t always set up with the Sosa Hot. The recipe doesn’t call for heating. Should we be heating for optimal use of hot sosa or should we be using Sosa Cold?
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1 Reply
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Hi William
Welcome to the Scoolinary community, and thank you for your question.
Gelcrem Caliente by Sosa is a thickener and stabilizer used to thicken any liquid preparation, or in this case, fruit purée, without cooking it, thereby preserving the natural color and flavor of the purée. The chef prefers to use hot Gelcrem because it gives the texture of pastry cream when mixed cold.
After making the strawberry cream, this preparation is refrigerated overnight for 12 to 24 hours. During this time, the starch in the hot Gelcrem slowly hydrates with the liquid from the preparation. The next day, the cream becomes very thick, like a pastry cream.
If we were to use cold Gelcrem, this reaction would happen immediately, but the chef prefers a slightly slower process to achieve a different result: a creamier filling with a more pronounced fruit flavor due to the resting time in the refrigerator.
Best regards.
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