{"id":62360,"date":"2026-03-02T09:28:00","date_gmt":"2026-03-02T08:28:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=62360"},"modified":"2026-03-31T16:38:52","modified_gmt":"2026-03-31T14:38:52","slug":"classic-pastry-cream-base","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/","title":{"rendered":"Classic Base Pastry Cream"},"content":{"rendered":"\n

The classic pastry cream<\/strong> 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<\/strong> recipe has been specifically developed to meet these demands. <\/p>\n\n

A pastry cream designed for freezing<\/h2>\n\n

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:\u2022 Syneresis (water release)\u2022 Loss of viscosity.\u2022 Granular or broken textures. <\/p>\n\n

This makes it an ideal solution for artisan workshops, professional pastry shops, and industrial productions that require planning and standardization.<\/p>\n\n

\n
\n

Gelcrem Hot: professional performance with a clean label<\/h2>\n\n\n\n

The key to this formulation is Gelcrem Hot,<\/a> a functional native starch that offers professional performance and a clean label.Thanks to its advanced technical behavior, it allows obtaining:\u2022 Maximum shine.\u2022 Neutral flavor, which respects the aromatic profile of each recipe.\u2022 Smooth, silky, and homogeneous texture, even after thawing.<\/p>\n\n\n\n

Unlike conventional native starches, Gelcrem Hot<\/a> is designed to withstand thermal stress and preservation processes, maintaining a professional finish without compromising labeling.<\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n

Our recommendation as experts<\/h3>\n\n

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 \u00e0 cr\u00e8me<\/em><\/strong> with Gelcrem Hot.<\/a><\/p>\n\n

Recommended dosage:<\/mark><\/strong>The recommended dosage is 50 g per liter<\/strong> of milk. If a firmer and more consistent texture is sought, it can be increased up to 60 g per liter<\/strong> of milk. <\/p>\n\n

This substitution improves the stability, shine, and regularity of the final product, especially in preparations that require prolonged storage or subsequent regeneration.<\/p>\n\n

Recommended applications<\/h3>\n\n

This pastry cream base is ideal for:\u2022 Fillings for pastries and cakes.\u2022 Cakes and entremets.\u2022 Frozen or semi-frozen products.\u2022 Preparations that require prolonged conservation without compromising quality.<\/p>\n\n

<\/p>\n","protected":false},"featured_media":61939,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[280],"especialidad":[283],"tecnica-y-aplicacion":[745],"class_list":["post-62360","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturizing","especialidad-patisserie","tecnica-y-aplicacion-cream"],"acf":[],"yoast_head":"\nClassic Base Pastry Cream - Sosa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classic Base Pastry Cream - Sosa\" \/>\n<meta property=\"og:description\" content=\"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, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/\" \/>\n<meta property=\"og:site_name\" content=\"Sosa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SosaIngredients\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-31T14:38:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/\",\"url\":\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/\",\"name\":\"Classic Base Pastry Cream - Sosa\",\"isPartOf\":{\"@id\":\"https:\/\/www.sosa.cat\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png\",\"datePublished\":\"2026-03-02T08:28:00+00:00\",\"dateModified\":\"2026-03-31T14:38:52+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#primaryimage\",\"url\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png\",\"contentUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png\",\"width\":1080,\"height\":1080},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.sosa.cat\/en\/home\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recetas\",\"item\":\"https:\/\/www.sosa.cat\/en\/recipes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Texturizing\",\"item\":\"https:\/\/www.sosa.cat\/en\/recipe-categories\/texturizing\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Classic Base Pastry Cream\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.sosa.cat\/en\/#website\",\"url\":\"https:\/\/www.sosa.cat\/en\/\",\"name\":\"Sosa Ingredients\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.sosa.cat\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.sosa.cat\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.sosa.cat\/en\/#organization\",\"name\":\"SOSA\",\"url\":\"https:\/\/www.sosa.cat\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.sosa.cat\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png\",\"contentUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png\",\"width\":258,\"height\":260,\"caption\":\"SOSA\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/SosaIngredients\/\",\"https:\/\/www.instagram.com\/sosaingredients\/\",\"https:\/\/www.youtube.com\/SosaIngredients\",\"https:\/\/www.linkedin.com\/company\/sosa-ingredients\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Classic Base Pastry Cream - Sosa","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/","og_locale":"en_GB","og_type":"article","og_title":"Classic Base Pastry Cream - Sosa","og_description":"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, […]","og_url":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/","og_site_name":"Sosa","article_publisher":"https:\/\/www.facebook.com\/SosaIngredients\/","article_modified_time":"2026-03-31T14:38:52+00:00","og_image":[{"width":1080,"height":1080,"url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png","type":"image\/png"}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/","url":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/","name":"Classic Base Pastry Cream - Sosa","isPartOf":{"@id":"https:\/\/www.sosa.cat\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#primaryimage"},"image":{"@id":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#primaryimage"},"thumbnailUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png","datePublished":"2026-03-02T08:28:00+00:00","dateModified":"2026-03-31T14:38:52+00:00","breadcrumb":{"@id":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#primaryimage","url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png","contentUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/12\/crema-pastelera-gelcrem.png","width":1080,"height":1080},{"@type":"BreadcrumbList","@id":"https:\/\/www.sosa.cat\/en\/recipes\/classic-pastry-cream-base\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.sosa.cat\/en\/home\/"},{"@type":"ListItem","position":2,"name":"Recetas","item":"https:\/\/www.sosa.cat\/en\/recipes\/"},{"@type":"ListItem","position":3,"name":"Texturizing","item":"https:\/\/www.sosa.cat\/en\/recipe-categories\/texturizing\/"},{"@type":"ListItem","position":4,"name":"Classic Base Pastry Cream"}]},{"@type":"WebSite","@id":"https:\/\/www.sosa.cat\/en\/#website","url":"https:\/\/www.sosa.cat\/en\/","name":"Sosa Ingredients","description":"","publisher":{"@id":"https:\/\/www.sosa.cat\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.sosa.cat\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/www.sosa.cat\/en\/#organization","name":"SOSA","url":"https:\/\/www.sosa.cat\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.sosa.cat\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png","contentUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png","width":258,"height":260,"caption":"SOSA"},"image":{"@id":"https:\/\/www.sosa.cat\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/SosaIngredients\/","https:\/\/www.instagram.com\/sosaingredients\/","https:\/\/www.youtube.com\/SosaIngredients","https:\/\/www.linkedin.com\/company\/sosa-ingredients\/"]}]}},"_links":{"self":[{"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/receta\/62360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/receta"}],"about":[{"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/types\/receta"}],"version-history":[{"count":5,"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/receta\/62360\/revisions"}],"predecessor-version":[{"id":66375,"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/receta\/62360\/revisions\/66375"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/media\/61939"}],"wp:attachment":[{"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/media?parent=62360"}],"wp:term":[{"taxonomy":"autor-receta","embeddable":true,"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/autor-receta?post=62360"},{"taxonomy":"receta-categorias","embeddable":true,"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/receta-categorias?post=62360"},{"taxonomy":"especialidad","embeddable":true,"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/especialidad?post=62360"},{"taxonomy":"tecnica-y-aplicacion","embeddable":true,"href":"https:\/\/www.sosa.cat\/en\/wp-json\/wp\/v2\/tecnica-y-aplicacion?post=62360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}