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[Sussan Estela Olaya]

Hi Sahmini.

Sosa’s Hot Gelcream is a starch-based thickener and stabilizer designed for hot recipes. If you don’t have it, you can substitute it with another ingredient that performs a similar function, depending on the texture you want to achieve.

You can substitute it with cornstarch.

Usage: Mix the cornstarch with a small amount of cold water before adding it to the hot cream to avoid lumps. Cook until it thickens.

Dosage: For every 100 g of liquid, use approximately 8-10 g of cornstarch.

If you’d like, you can tell me which recipe or course you’re referring to, and I can provide the exact amount of cornstarch needed.

Best regards.

[Sussan Estela Olaya]

Hi Rocco.

Welcome to the Scoolinary community, and thank you for your question.

In the main menu, near the bottom, you’ll find an option to choose your preferred language. From there, you can select the language of your choice and view the courses in that language.

Keep in mind that some courses are originally in Spanish but offer the option to listen to the audio in English.

Best regards!

[Sussan Estela Olaya]

Hi @csl319

As we previously mentioned to our colleague, the initial dough before rolling must have a temperature between 19° to 20° Celsius.

So when we get ready to laminate, the butter must be cold, but it must be malleable. That is, we can bend it without breaking it. Its temperature should be around 12º-16ºC. If it is too cold it will crack inside the dough and we will not obtain good results.

We must also take into account the room temperature which must be between 22 to 24 centigrade to be able to work the Croissant dough.

We hope this information is useful.

Greetings.