How to Achieve a Creamy Texture in Pastry?

What do professional chefs and pastry chefs need to achieve a creamy texture in their preparations? As manufacturers of premium ingredients for gastronomy, pastry, and ice cream, we know the answer.

To achieve a creamy texture in gastronomy and pastry preparations, professional chefs and pastry chefs need to use a combination of high-quality techniques and ingredients.

Below, we will list some key elements that contribute to creaminess in preparations:

• Emulsification: The emulsification technique is essential for creating creamy textures. It consists of mixing two liquids that would not normally mix easily, such as oil and water. By emulsifying these ingredients, a stable and homogeneous mixture is achieved, which adds creaminess to the preparations.
• Quality fats: Fats play a fundamental role in the creaminess of preparations. Professional chefs and pastry chefs use high-quality fats, such as those from eggs, dairy, or vegetable fats, such as coconut fat. These fats provide smoothness and texture to the preparations, resulting in a creamy sensation in the mouth.
• Dairy ingredients: Dairy products, such as cream and butter, are widely used to achieve creamy textures in pastry. These ingredients provide smoothness and flavor, improving the quality and creaminess of desserts.
• Use of stabilizers: Stabilizers, such as gelatin, starch, and xanthan gum, can be used to improve the texture and achieve greater creaminess in preparations such as mousses, creams, and ice creams. These ingredients help retain water and maintain a stable structure, preventing the formation of ice crystals and providing a smooth and creamy texture.
• Cooling and resting process: Some preparations require a proper cooling and resting process to achieve the desired texture. For example, when making pastry cream, it is necessary to cool it slowly to obtain a smooth and creamy consistency. This step allows the ingredients to settle and unify, improving the final texture of the product.

Why is Creaminess Important in Pastry?

Pastry is an art that constantly seeks to delight the senses and offer unique culinary experiences. One of the most sought-after goals in this field is the creation of a creamy preparation that manages to captivate the customer from the first bite. What is so special about this texture? How can we make it melt slowly in the mouth, providing an unparalleled sensation?

The creamy texture is essential in a wide variety of preparations, from creams and mousses to ganaches and fillings for cakes. Each of these delights has in common the ability to offer the diner a unique and delicious gastronomic experience.

Unlike liquid preparations, the creamy consistency adheres to the palate and persists, allowing the flavors to develop slowly and mix harmoniously.

To achieve this highly desired texture, it is essential that the cream has a high consistency, an optimal viscosity, and a practical smoothness. These properties work together to create a smooth and pleasant sensation in the mouth.

• The high consistency ensures that the cream does not disperse quickly when tasted, allowing the flavors to unfold gradually.
• The appropriate viscosity helps the cream adhere to the palate and spread throughout the mouth, providing a complete sensory experience.
• Finally, smoothness plays a crucial role in providing a smooth and silky texture, allowing each bite to melt gradually and pleasantly.

How can we use these characteristics to create wonderful creamy preparations in pastry? The possibilities are endless. We can use these techniques to make ice cream, mousse of different flavors, creamy rice pudding, or even a delicious pastry cream to fill our favorite cakes. The key is to find the perfect balance between the properties of viscosity and smoothness, allowing the flavors to stand out and merge in each bite.

Creamy Cake Thanks to the Help of Sosa Products

There are several products that are manufactured to give a creamy texture to all types of liquids. We present their characteristics to get to know them better.

Gelcrem Cold, Thickener Made from Potato Starch

Cold Gelcrem is a modified potato starch that acts as a thickener and provides creamy textures, like a kind of pastry cream. It is generally used cold, that is, it is not necessary to heat the product to thicken it.

Thanks to its incorporation, cold creams or densified gourmet soups can be made.

It is characterized by providing a smooth, transparent, and shiny texture to any liquid. In addition, it is easy to apply, as it is crushed cold mixed with them and provides optimal freezing of the creams. It works even with acidic products, so it is ideal for making, among others, lemon cream.

Hot Inulin

It is characterized by being a prebiotic dietary fiber derived from fructose that is extracted from various roots and tubers. It is ideal for making healthier, lighter, and tastier pastries thanks to its minimal sweetening power. However, it is capable of transmitting a sensation and texture similar to that of fats and maintaining the creaminess of traditional cakes.

In addition, it must be taken into account that hot Inulin stands out for its property of providing a high creamy sensation in sweets when mixed with liquids. To be more exact, it can be applied in any preparation that has an aqueous or fatty content. In this way, this hot inulin collaborates in the creation of creams with a perfect texture but without fat and gels that retain a large amount of water.

It is also the perfect product to replace part or all of the fat in products, such as baked doughs, mousses, or creams in general. Only dissolving in a liquid that is at 70 °C will be necessary for the process to be carried out correctly and provide its creamy effect. Once the inulin has been added to the liquid, it will be necessary to mature the mixture at 5 °C for two hours so that it acts properly. From there, it can be frozen if desired.

Cold Inulin

This soluble fiber also belongs to the Sosa texturizers range. It dissolves better than hot inulin but provides a texture with somewhat less creaminess. Therefore, this product is especially suitable for applying in cold liquids, with strong agitation for one minute and letting it rest in the refrigerator for 12 hours.

On the other hand, it is also ideal for providing a touch of sweetness, in addition to the perfect cream texture. That slight sweetness provided by cold Inulin makes it considered an optimal substitute for fats and sugars in meringues, cakes, ice creams, etc.

We hope that, with the information provided in this article, it has become clear that there are two types of particularly interesting products: fibers and thickeners.