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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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Scoolinary Team
Hi William.
Welcome to the Scoolinary community! Thank you for your questions.
Here are the clarifications:
Gelcrem Caliente by Sosa is a thickener and stabilizer used to thicken any liquid preparation, in this case, fruit purée, without cooking it—thus preserving the natural color and flavor of the purée. The chef prefers to use Gelcrem Caliente because it creates a pastry cream-like texture when mixed cold.
After preparing the strawberry cream, it is refrigerated overnight for 12 to 24 hours. During this time, the starch in Gelcrem Caliente gradually hydrates with the liquid in the mixture. The next day, the cream becomes very thick, similar to pastry cream.
If Gelcrem Frío were used, this reaction would happen immediately. However, the chef prefers a slower process to achieve a different result: a creamier filling with a more intense fruit flavor due to the resting time in the fridge.
I hope this information helps! Let us know if you have any other questions—we’re happy to assist you.
Best regards.
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