Gelcrem Hot - 500g - Sosa
Gelcrem Hot - 500g - Sosa
Gelcrem Hot - 500g - Sosa
Gelcrem Hot - 500g - Sosa
Gelcrem Hot - 500g - Sosa
Gelcrem Hot - 500g - Sosa
Gelcrem Hot - 500g - Sosa
Gelcrem Hot - 500g - Sosa

Gelcrem Hot - 500g - Sosa

48640
15.10 € excl. VAT
15.93 € incl. VAT
Delivery: 24/48h
Delivery: 24/48h

Add to Wishlist

Gelcrem Hot - High-Stability Technical Starch - Sosa
Available formats: 500 g, 3 kg (New) and 12.5 kg.

Gelcrem Hot is one of Sosa's true "Hero" products. This refined maize starch provides exceptionally smooth textures with unparalleled stability in both oven and freezer (anti-syneresis). It is equally essential for egg-free pastry creams and savoury applications like sauces or stews.

  • Usage: Mix cold into liquid, then bring to a boil.
  • Dosage: 20 to 50 g / kg.
  • Packaging: 500 g jar (other formats sold separately).
  • Dietary: Clean Label, Gluten-Free, Vegan, Kosher & Halal Certified.

♥ Panier des Chefs Favorite: A reliable staple for your kitchen. Check our technical specs, the basic pastry cream recipe (Recipe tab), and our video demos to master this expert ingredient.

Technical Excellence for Sweet and Savoury Applications

Gelcrem Hot is a precision tool for the HORECA sector. Its advanced technology ensures a smooth, creamy texture that withstands extreme thermal stress without splitting or releasing water (anti-syneresis).

Discover Gelcrem Hot in action:

Wide Range of Applications

  • Pastry: High-stability pastry creams, lemon curd, technical sponge cakes (Pain de Gênes).
  • Savoury Cuisine: Thickening and binding sauces, béchamels, and stews.

Technical Specifications

Feature Details
Labels Clean Label, Non-GMO, Non-irradiated
Dietary Vegetarian, Vegan, Certified Kosher & Halal
Shelf Life 24 months (keep in a dry place)

Allergens: May contain traces of nuts, soya, sulphites, egg, milk, mustard, sesame, peanuts, celery.

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

High-stability pastry cream with Sosa Gelcrem Hot

"High-Stability" Pastry Cream

Technical Base Recipe - Sosa Ingredients

This base recipe demonstrates the power of Gelcrem Hot: it produces a perfectly smooth pastry cream, capable of withstanding freezing and oven-baking without any syneresis (water separation).

Yield: approx. 1.5 kg of cream
Steps: 1

1 - Cream Preparation

  • 800g Milk
  • 200g UHT Cream 35%
  • 200g Egg yolks
  • 200g Sugar
  • 50g Gelcrem Hot (Sosa)
  • 100g Butter 82%
  • 2g Vanilla pods

Mix the milk, cream, and the scraped vanilla pods. Heat to 80°C and allow to infuse, covered with cling film. Separately, mix the egg yolks with the sugar and Gelcrem Hot until the mixture is homogeneous. Strain the milk/cream mixture and pour it over the egg preparation.

Mix well and cook over medium heat, stirring constantly with a whisk until it reaches a boil. Remove from heat and add the butter in very cold, small cubes. Whisk vigorously, transfer to a flat container, cover with cling film (directly on the surface), and cool to 4°C as quickly as possible.

Technical Note: This base can be adapted with other flavours. Using Gelcrem Hot ensures your cream will not "split" or separate, even after prolonged freezing or reheating.

Technical Video Demonstrations

Explore the full versatility of Gelcrem Hot through these professionnal applications. From fine pastry to savoury cuisine, see how this starch revolutionises the stability of your creations.

• The essentials: Freeze-stable Pastry Cream

• Innovation: Apple Cube (Liquid Heart effect)

• Savoury Kitchen: Thickening sauces and stews (Guiso)

• Patisserie : "Pain de Gênes" Sponge

• Fruit Creams: Lemon & Passion Fruit

You might also like

16 other products in the same category: