How to achieve a creamy texture in pastry making?

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

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

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 homogenous mixture is achieved, which adds creaminess to preparations.
  • Quality fats: Fats play a key 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 add smoothness and texture to preparations, resulting in a creamy mouthfeel.
  • Dairy ingredients: Dairy products, such as cream and butter, are widely used to achieve creamy textures in pastry making. These ingredients add creaminess and flavour, improving the quality and creaminess of desserts.
  • Use of stabilisers: Stabilisers, such as gelatine, starch and xanthan gum, can be used to improve texture and creaminess in preparations such as mousses, creams and ice creams. These ingredients help to 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 a 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 making? 

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

Creamy texture is essential in a wide variety of preparations, from creams and mousses to ganaches and cake fillings. Each of these delicacies has in common the ability to offer the diner a unique and delicious gastronomic experience.

Unlike liquid preparations, the creamy consistency clings to the palate and lingers, allowing the flavours to develop slowly and blend harmoniously.

To achieve this desired texture, it is essential that the cream has a high consistency, optimum viscosity and a practical creaminess. These properties work together to create a smooth and pleasant mouthfeel.

  • The high consistency ensures that the cream does not disperse quickly when tasted, allowing the flavours to spread gradually.
  • The right viscosity helps the cream adhere to the palate and spread throughout the mouth, providing a full sensory experience.
  • Finally, the creaminess plays a crucial role in providing a smooth and silky texture, allowing each mouthful to melt gradually and pleasurably.

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

Creamy pastry with the help of Sosa products

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

Cold Gelcrem, a 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 custard. It is generally used in cold mode, i.e. it is not necessary to heat the product to thicken it.

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

It is characterised by providing a smooth, transparent and shiny texture to any liquid.

It is also easy to apply, as it is crushed cold when mixed with them and provides optimum freezing of creams. It even works with acidic products, making it ideal for making lemon cream, among others.

Hot Inulin

It is a dietary fibre with prebiotic activity derived from fructose extracted from various roots and tubers. It is ideal for making healthier, lighter and tastier pastries due to its minimal sweetening power. However, it is capable of transmitting a similar sensation and texture to that of fats and maintaining the creaminess of traditional pastry making.

Moreover, it should be noted that Hot Inulin is noted for its property of providing a high creaminess in sweets when mixed with liquids. To be more precise, it can be applied in any preparation with a watery or fatty content. In this way, this hot inulin helps to create creams with a perfect texture but without fat and gels that retain a lot 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. It only needs to be dissolved in a liquid that is at 70 °C for the process to work properly and provide its creamy effect. Once the inulin has been added to the liquid, the mixture needs to be matured at 5 °C for two hours for it to work properly. After that, it can be frozen if desired.

Cold Inulin

This soluble fiber also belongs to the Sosa range of texturisers. It dissolves better than hot inulin, but provides a slightly less creamy texture. Therefore, this product is particularly suitable for cold application in liquids, with a strong shaking of one minute and leaving it to stand in the fridge for 12 hours.

On the other hand, it is also ideal for adding a touch of sweetness, in addition to the perfect creamy texture. The slight sweetness provided by Cold Inulin when cold makes it an excellent substitute for fats and sugars in meringues, cakes, ice cream, etc.

We hope that, with the information provided in this article, it has become clear that there are two types of products that are particularly interesting: fibers and thickeners. In our company we work hard every day to provide the best customer service – ask for more information!

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