Gelcrem Chaud Sosa 500 g
Corn-starch-based thickener, stable when frozen.
Gelcrem Chaud Sosa is a thickener made from refined corn starch, designed for pastry creams, sauces, and cooked preparations, both sweet and savory. It retains its texture after cooking and freezing, whereas standard cornstarch contracts upon thawing.
Technical specifications
Usage
Disperse in the liquid (water, milk, cream, juice) while cold using a whisk or immersion blender to prevent lumps, then cook to a boil while stirring: thickening begins as the temperature rises. Suitable for pastry creams (piping consistency, freezing filled tart shells), béchamel sauces, veloutés, and cooked preparations.
For use without cooking, Gelcrem Froid Sosa activates by simply dispersing it while cold, making it more suitable for cold creams and preparations sensitive to heat.
Please note: ingredients: 100% refined corn starch; no direct allergens (may contain traces of milk and derivatives; produced in a multi-product facility). Store in a cool, dry place away from moisture, and close the jar securely after use.
Frequently asked questions
What is the difference compared with Gelcrem Froid?
Gelcrem Chaud activates during cooking and is suitable for pastry creams, béchamel sauces, and cooked preparations. Gelcrem Froid activates without cooking, for cold preparations such as mousses and whipped creams.
Can pastry cream made with Gelcrem Chaud be frozen?
Yes, that is its particular feature: the texture remains stable after thawing, unlike standard cornstarch, which contracts.
What dosage should be used for pastry cream?
Between 20 and 50 g per kg of liquid, depending on the desired thickness; disperse while cold, then bring to a boil.
Find out more
Explore Preparation aids, Sosa range.
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












