The classic pastry cream is one of the fundamental bases of professional pastry. However, when working with advance productions, freezing, or prolonged conservation, maintaining its original texture can become a real technical challenge. Our pastry cream base recipe has been specifically developed to meet these demands.

A pastry cream designed for freezing

Unlike traditional formulations, this pastry cream is optimized to withstand freezing and thawing processes without losing quality. After thawing, it retains its original structure, avoiding common problems such as:
• Syneresis (water release)
• Loss of viscosity.
• Granular or broken textures.

This makes it an ideal solution for artisan workshops, professional pastry shops, and industrial productions that require planning and standardization.

Gelcrem Hot: professional performance with a clean label

The key to this formulation is Gelcrem Hot, a functional native starch that offers professional performance and a clean label.
Thanks to its advanced technical behavior, it allows obtaining:
• Maximum shine.
• Neutral flavor, which respects the aromatic profile of each recipe.
• Smooth, silky, and homogeneous texture, even after thawing.

Unlike conventional native starches, Gelcrem Hot is designed to withstand thermal stress and preservation processes, maintaining a professional finish without compromising labeling.

Our recommendation as experts

For professionals who already have their own pastry cream recipe but want to optimize its behavior against freezing, we recommend completely replacing the corn starch or the traditional poudre à crème with Gelcrem Hot.

Recommended dosage:
The recommended dosage is 50 g per liter of milk. If a firmer and more consistent texture is sought, it can be increased up to 60 g per liter of milk.

This substitution improves the stability, shine, and regularity of the final product, especially in preparations that require prolonged storage or subsequent regeneration.

Recommended applications

This pastry cream base is ideal for:
• Fillings for pastries and cakes.
• Cakes and entremets.
• Frozen or semi-frozen products.
• Preparations that require prolonged conservation without compromising quality.