The blog of cooking-ez.com
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin)
7,220 7 4.9
Last modified on: June 18th 2022
Keywords for this post:Gelling agentIncorporationDispersionCreamGelatinBlenderThe gelling agent in a cream
"Well" means regularly, evenly, so that the consistency of the cream is well homogeneous, and it is not so easy as that.
Well it is often the case in fact, we heat a first mixture for a cooking (like custard) and then we incorporate the gelatin, but it is necessary to remember it anyway.
Then it's a question of structure, the gelatin is in a different form from your cream, which is rather liquid.
The gelatin is either sheets (of 2 gr) or powder, and incorporating it into the structure of your future cream involves some precautions.
If you use powdered gelatin, it's easier: you pour the powder directly into your hot cream, whisking at the same time to disperse immediately.
In practice, you may have some concerns about the homogeneity of your cream, with some areas a little more set than others, especially if your cream was a little low in temperature (< 50°C).
Not only will you disperse the gelatin perfectly, but you will also smooth your cream, which will be even smoother once it has cooled.
This dispersal of gelatin, and of gelifiers in general, in a mixer is a common practice among professional pastry chefs.
Don't hesitate to use this professional trick to obtain very nice and creamy creams at home.
To sum up: To properly incorporate a gelling agent into a cream, you must make it "hot cream" and then disperse it with a mixer for a homogeneous result.
What is the problem?
First of all, it's a question of temperature: gelatin is soluble at 37°C, so it is imperative that your cream is above that temperature, otherwise it will not dissolve.Well it is often the case in fact, we heat a first mixture for a cooking (like custard) and then we incorporate the gelatin, but it is necessary to remember it anyway.
Then it's a question of structure, the gelatin is in a different form from your cream, which is rather liquid.
The gelatin is either sheets (of 2 gr) or powder, and incorporating it into the structure of your future cream involves some precautions.
Sheets and powder
If you use gelatin sheets, you will first have to soften them for 5 minutes in a bowl of cold water, then wring them out (squeeze them in your hand over the sink), pour them into your hot cream and immediately mix them well, we say "disperse", with a whisk for example or with a maryse.
If you use powdered gelatin, it's easier: you pour the powder directly into your hot cream, whisking at the same time to disperse immediately.
Is this enough?
In theory yes, if you did it quickly and well, no problem for your cream.In practice, you may have some concerns about the homogeneity of your cream, with some areas a little more set than others, especially if your cream was a little low in temperature (< 50°C).
Is there a way to ensure a perfect dispersion?
Yes, just give your cream a quick blast with a mixer (less than 10 seconds) once the gelatin is incorporated.Not only will you disperse the gelatin perfectly, but you will also smooth your cream, which will be even smoother once it has cooled.
This dispersal of gelatin, and of gelifiers in general, in a mixer is a common practice among professional pastry chefs.
Don't hesitate to use this professional trick to obtain very nice and creamy creams at home.
To sum up: To properly incorporate a gelling agent into a cream, you must make it "hot cream" and then disperse it with a mixer for a homogeneous result.
Lasts posts
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .2,4854.2 January 17th 2023
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .4,915 September 15th 2022
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...8,0804.6 September 14th 2022
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...8,3053 June 11th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...6,988 June 4th 2022
Other pages you may also like
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...8,0804.6 September 14th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...6,988 June 4th 2022
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .2,4854.2 January 17th 2023
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...8,3053 June 11th 2022
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .4,915 September 15th 2022
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.