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[Sussan Estela Olaya]

Hola Pilar.
¡Gracias por tu pregunta y por seguir la receta con tanto detalle!

Si estás siguiendo la receta del chef Bachour (primera edición), el total de masa que se obtiene es de aproximadamente 2668 gramos.

De esa cantidad, 1350 g se destinan a los croissants clásicos y 300 g a las piezas bicolores (como el pain au chocolat o el croissant de mascarpone y fresa). Eso deja alrededor de 1000 g de masa sobrante.

Aquí tienes algunas ideas para aprovechar ese excedente:
▪️Elabora más piezas: Puedes usar el sobrante para hacer más croissants, mini croissants o piezas bicolores.
▪️ Prueba con nuevas formas o rellenos salados: Rollitos, cruasanes de jamón y queso, o formas personalizadas.
▪️Congela la masa extra: La puedes estirar y congelar por separado para laminar en otro momento.
▪️Haz una receta más pequeña: Si prefieres no tener sobrantes, puedes hacer solo una receta de croissants (1350 g) y complementar con media receta adicional (unos 675 g de masa), que sería ideal para una tanda pequeña o probar variantes.
¡Espero que esto te ayude a sacarle el máximo provecho a tu masa y a organizar mejor tus preparaciones!.

Saludos.

[Sussan Estela Olaya]

Hi Gustavo.
Thank you for your question, and welcome to the Scoolinary community!
When it comes to croissant dough, it’s best to freeze it only once to preserve the quality of the yeast and the structure of the laminated dough. Each time you freeze and thaw the dough, the yeast loses strength and the butter layers can deteriorate, which affects the flakiness and final texture of the croissant.

Recommendations:

▪️If you plan to freeze the dough, do so after shaping (once the croissants are laminated and cut, but before the final proofing).
▪️Freeze the croissants on a tray, and once they’re firm, transfer them to a freezer bag or airtight container.
▪️When ready to use, thaw them overnight in the refrigerator, then let them proof at room temperature before baking.

Try to avoid freezing and thawing multiple times, as this can harm both the yeast and gluten development, resulting in a less airy and uneven dough.

I hope this helps you achieve perfect croissants!
Best regards!.

[Sussan Estela Olaya]

Hi Mary, thank you for your question!

In this case, if part of your entremet is already assembled and frozen but you don’t have enough namelaka to fill the mold completely, you can absolutely prepare a new batch and add it.

Just make sure the new namelaka is at a low enough temperature (ideally between 28°C and 30°C) so it doesn’t melt the frozen part or create separation between the layers.Once added, smooth out the surface, gently tap the mold to release any air bubbles, and freeze the entremet again completely before unmolding and glazing.

This kind of layered assembly is quite common in modern pastry, so don’t worry,if you maintain the cold chain and ensure your textures are properly set, the glaze should adhere without any issues.
Best of luck with your cake!

Best regards.

[Sussan Estela Olaya]

Hi Fedeline.

Welcome to the Scoolinary community, and thank you for your question!

Your inquiry is a very interesting one. I believe that, for the most part, the recipes and techniques presented in the courses can be applied both in home and professional settings. It’s absolutely valid to take inspiration from a recipe you’ve learned, adapt it with your personal touch, and turn it into your own creation. The same goes for techniques they can serve as a great foundation for developing new dishes.

However, when it comes to directly using a recipe as-is for commercial purposes, before giving you a definitive answer, I’d like to check with the team responsible. This way, we can provide you with accurate and reliable information.

As soon as I receive confirmation, I’ll get back to you.

Best regards.

[Sussan Estela Olaya]

Hola Milo.

El puré de pera en esta receta no es solo un saborizante, también cumple una función importante en la textura y humedad del toffee. Si decides eliminarlo sin ajustar las demás proporciones, es muy probable que el resultado sea un toffee más firme o incluso quebradizo, ya que estarías reduciendo significativamente la cantidad de agua y azúcares naturales presentes.

Si no deseas usar puré de pera, tienes dos opciones:

1. Sustituir el puré por otro puré de fruta con una textura y contenido de agua similar, como manzana o durazno (melocotón). Eso mantendría el equilibrio de la receta.

2. Si prefieres un toffee más clásico sin frutas, puedes reemplazar el puré con una mezcla de nata y azúcar invertido o glucosa para mantener el contenido de líquido y azúcares:

Aproximadamente podrías usar 750 g nata + 500 g azúcar invertido, pero esto requeriría hacer pruebas, porque la textura final dependerá también de la cocción y el balance de azúcares.

En resumen, no es recomendable simplemente omitir el puré sin ajustar el resto de la receta, pero sí se puede sustituir o adaptar, dependiendo del resultado que quieras.

Espero que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Hi Dalia, thank you for sharing your recipes and your project , it sounds really exciting!
Regarding your question, the reason your wraps break or don’t roll well after baking is usually due to a lack of elasticity or the dough losing moisture during baking.

Here are some suggestions that might help, adapted to your recipes:

1. Wrap with all-purpose flour and corn flour:
▪️Hydration: The amount of water (280 ml for 550 g of flour) might be a bit low. Try increasing it gradually to 320–340 ml, until the dough feels softer and more pliable.
▪️Resting the dough: After kneading, let the dough rest covered for at least 30 minutes. This helps the gluten relax, making the dough easier to stretch and handle.
▪️Thickness and baking: If the wraps are too thin or baked for too long, they can dry out and crack. Try rolling them a bit thicker (2–3 mm), and cover them with a damp cloth after baking to help retain moisture.

2. Vegan and gluten-free wrap (chickpea flour):

Chickpea flour doesn’t contain gluten, so it naturally lacks elasticity. Here are some tips:

▪️Add a natural binder: Mix 1 tablespoon of ground flaxseed or chia seed with 2–3 tablespoons of water. Let it sit for 10 minutes until it forms a gel, and then add it to the dough. This helps with cohesion and flexibility.
▪️Add elastic starch: A few tablespoons (2–3) of tapioca starch or cornstarch can make the wrap more elastic and easier to roll without cracking.
▪️Cooking method: Instead of baking, try cooking the wraps on a non-stick pan. This helps preserve moisture, making them softer and more flexible.

You’re really close just a few small tweaks and the texture will match the great flavor you already have. I hope these suggestions help, and I’d be happy to support you further as you develop your recipes.

Wishing you great success with your new snack!.

[Sussan Estela Olaya]

Hi Tracey.

In the Eclairs Second Collection course by Chef Fran Segura, there’s a recipe for gluten-free choux pastry, but the recipe still includes eggs.

https://recipes.scoolinary.com/gluten-free-choux-pastry

Starting from this recipe, you could use an egg substitute to make it both gluten-free and egg-free.

Now ,making choux pastry without gluten and without eggs is a real technical challenge, because eggs play several key roles:

▪️They provide moisture and steam (which creates the lift and hollow structure)

▪️They give elasticity and structure to the dough

▪️They contribute to color and stability during baking

Replacing eggs isn’t impossible, but you do need to adjust the entire recipe to compensate for these functions.

Options to replace the eggs in gluten-free choux pastry:

1. Commercial egg replacer (such as Orgran “No Egg” or Ener-G Egg Replacer)

Hydrate with water according to the package instructions and add gradually just like eggs, controlling the texture.

Result: good structure but less color, and a slightly tighter crumb.

2. Whipped aquafaba (the liquid from cooked chickpeas)

Whip until soft peaks form, then gradually incorporate like eggs. It adds moisture and helps create steam for lift.

Result: light texture but more delicate, with a paler color.

How it will affect the final result:

▪️Lift (hollow structure): less pronounced, with a smaller volume.

▪️Texture: denser and slightly more moist.

▪️Color: paler due to the absence of egg yolks.

▪️Shelf-life: more sensitive to humidity.

▪️Flavor: neutral with commercial substitutes, with subtle notes when using aquafaba.

The original recipe by Chef Fran Segura uses:

225 g whole eggs

Egg-free substitutions for those 225 g:

Option 1: Commercial egg replacer (powder type like Orgran or Ener-G)

Per egg (approx. 50 g):

▪️5 g egg replacer powder

▪️50 ml water

For 225 g of eggs:

▪️22.5 g egg replacer powder

▪️225 ml water

Note: Since the original recipe already contains a fair amount of liquid (milk + water), it’s advisable to reduce about 50-60 ml of the liquid from the base recipe (either water or milk) to avoid an overly runny dough.

Option 2: Whipped aquafaba

Per egg (approx. 50 g):

50 g aquafaba

For 225 g of eggs:

225 g aquafaba

Recommendation:

Whip the aquafaba to soft peaks before incorporating it, to help provide structure and steam during baking. It’s also a good idea to add 10-15 g of potato starch or cornstarch to help stabilize the structure.

And here too, I’d recommend reducing the total liquid in the recipe (water and milk) by about 30-40 ml, as aquafaba already adds moisture.

Recommended option: combined mixture (for better results)

If you’re aiming for both good structure and hollow lift:

▪️150 g whipped aquafaba

▪️75 g prepared egg replacer (7.5 g powder + 75 ml water)

This way, you balance elasticity, steam generation, and structure.

Since you’ll be replacing eggs a key ingredient in choux pastry’s final outcome, I recommend testing a small batch first. This will let you see how the substitute behaves and whether it produces the éclair you’re after. Also, be sure to take notes on your exact quantities, resting times, and baking temperatures so you can fine-tune in future trials.

I hope this information helps.

Best Regards!

recipes.scoolinary.com

Gluten-free choux pastry - Scoolinary Recipes

Gluten-free choux pastry - Scoolinary Recipes

[Sussan Estela Olaya]

Hola Milo.

Sobre tu consulta:Para evitar que el bizcocho de pasta choux se reseque en la heladera, te comparto algunas opciones:

▪️ Bañarlo en chocolate del mismo color:Es la opción más efectiva para sellar por completo la humedad. Un baño fino de cobertura de chocolate coloreado al tono del bizcocho crea una película que lo protege de la deshidratación sin alterar mucho la textura. Lo ideal es que sea una capa fina, para no endurecer demasiado la mordida, usando chocolate bien fluido o atemperado, y escurrir bien el exceso antes de dejar cristalizar.

▪️ Pintarlo con gel neutro brillante:Es más sencillo de aplicar y mantiene bien la textura original del bizcocho. Protege de la humedad ambiente del frío, aunque su efecto es más limitado en el tiempo comparado con el chocolate. Ideal si se va a consumir en pocas horas o dentro del mismo día.

▪️Usar pistola de chocolate o compresora:También es una muy buena opción. Puedes darle una fina capa de manteca de cacao y chocolate coloreado usando pistola de spray, pero es importante que el bizcocho esté bien frío o semi-congelado para que el spray cristalice rápido y forme una película fina y uniforme. Así evitás que se humedezca o absorba la grasa. Esta técnica funciona igual que en los entremets y conserva la estética perfecta.

¿Cuál recomiendo?

Si buscás una protección duradera y quieres mantener ese color impecable, lo ideal es la pistola de chocolate o un baño fino de chocolate coloreado. Si es para consumo rápido, el gel neutro también funciona.

Tip extra:

Si usás la pistola, puedes jugar con una mezcla de chocolate blanco y manteca de cacao coloreada para lograr un efecto terciopelo o liso, según la mezcla y presión.

Espero que la información y las opiniones sean de ayuda. Ya me cuentas cuál opción fue la que mejor te resultó.

Saludos.

[Sussan Estela Olaya]

Hola Matías.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Normalmente, cuando se usa biga como prefermento en una receta de pizza, se suele utilizar entre el 20 % y el 50 % del peso total de la harina de la receta principal.

Por ejemplo:

Si tu receta de pizza lleva 1000 g de harina, puedes usar entre 200 g y 500 g de biga.

El porcentaje depende del estilo de pizza que quieras:

20 % – 30 %: da una pizza con buena estructura, sabor suave a fermento y miga aireada.

40 % – 50 %: potencia más los aromas, da una textura muy ligera y alveolada, y una fermentación más prolongada.

Consejo:

Si usas biga, reduce de la harina total de la receta la cantidad de harina que lleva la biga, para mantener las proporciones correctas.

Espero que esta información sea de ayuda y si tienes alguna otra consulta me quedo atenta para ayudarte.

Saludos.

[Sussan Estela Olaya]

Hi Sharon.

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If you don’t remember which email you used, please contact us at soporte@scoolinary.com we’ll be happy to help.

Best regards.

[Sussan Estela Olaya]

Hi Gustavo,

You’re absolutely rightChef Antonio Bachour’s recipe includes two different freezing stages, and it’s important to distinguish between them:

1. Freezing the base dough (before laminating):
After kneading and resting, the chef divides the dough and rolls it out into a 50 x 30 cm rectangle, which he freezes overnight (or up to a week). This step is safe because the dough hasn’t been laminated or fermented yet. Since it’s compact and doesn’t yet contain butter, it holds up well in the freezer without compromising the yeast or gluten structure.

2. Freezing shaped croissants (before proofing and baking):
Once the dough has been laminated, cut, and rolled into croissants, it can be frozen again in its raw form. This method is great for prepping ahead of time. Later, they’re thawed and proofed right before baking.

How many times can the dough be frozen?
Ideally, only once at each stage. That means you can freeze the base dough right after kneading (as the recipe suggests), and then, if needed, freeze the shaped croissants once more. However, freezing and thawing multiple times during the same stage isn’t recommended, as it can weaken the yeast and damage the laminated structure.

In summary:

▪️ You can freeze the base dough right after kneading, before laminating.
▪️ Later, once the croissants are shaped, you can freeze them again (before the final proof).
▪️ Avoid freezing more than once at the same stage to preserve quality and results.

Hope this clears things up and helps you get the most out of Chef Bachour’s fantastic recipe.

Best regards.

[Sussan Estela Olaya]

Hi Salma!Thanks for your question.

▪️Baked croissants (without any filling):

You can freeze them for up to 1 month without any issues. After that, they start to lose texture and flavor, although they can last up to 2 months if well-wrapped (ideally in plastic wrap and then sealed in an airtight bag).

To serve, let them thaw at room temperature and then reheat them in the oven (about 5–8 minutes at 160–170 °C / 320–340 °F) to bring back some freshness and crispiness.

▪️Shaped croissants, frozen before proofing and baking:

This is the best option if you’re aiming for the highest quality. You can freeze them right after shaping (before the final proof).

In this case, they’ll keep well for up to 6 weeks in the freezer, as long as they’re well protected from air and moisture.

To use them: let them thaw and proof overnight in the fridge (approx. 8–12 hours), then bake straight from the fridge. They’ll come out almost as if freshly made.

Conclusion:

To maintain the best texture, aroma, and flakiness in your unfilled croissants, I recommend freezing them after shaping and before the final proof. This technique is ideal for prepping in advance and guarantees excellent results when baking right before serving.

As a general tip, always run a small test batch first this is the best way to determine how long your croissants can hold up using your chosen storage method.

Hope this helps!

Best regards.

[Sussan Estela Olaya]

Hola Dalia.

Cuando el cheesecake sale del horno, la consistencia del centro debe ser ligeramente temblorosa al mover el molde ( no tan líquida), como si fuera un flan. Eso no significa que esté crudo, sino que está cocido, pero aún no ha terminado de cuajar por completo. Durante el proceso de enfriado, tanto a temperatura ambiente como en la nevera, el cheesecake terminará de asentarse y adquirir su textura cremosa ideal.

Estos son algunos tips que puedes considerar para poder identificar la cocción ideal:

▪️Bordes firmes, centro tembloroso: Al mover suavemente el molde, los bordes deben estar bien cocidos y el centro debe moverse un solo un poco como gelatina. Ese es el punto justo. Si todo se ve firme desde el horno, probablemente esté un poco sobrecocido.

▪️No usar el tacto directamente: Al sacarlo del horno, no toques el centro, ya que es muy frágil en caliente y puede hundirse o agrietarse. Confía en el movimiento del molde como referencia.

▪️Reposo obligatorio: Deja enfriar a temperatura ambiente primero, luego refrigera mínimo 4 horas (idealmente toda la noche). Ahí es cuando el cheesecake se reafirma y toma esa textura cremosa y firme al corte.

▪️Si al cortar se desparrama o es muy líquido: Entonces sí, le faltó cocción. Pero si está cremoso, suave y se mantiene en forma al cortar, ¡está perfecto!

En resumen: aunque al sacarlo del horno se vea cremoso y algo tembloroso, eso es normal. No está crudo. El frío lo terminará de estabilizar. Como recomendación siempre pre-calienta el horno por 20 a 25 minutos y usa un termómetro interno de horno, de esa forma sabrás que tú cheesecake se está cocinando a la temperatura correcta.

¡Espero que esta explicación te ayude a identificar mejor el punto ideal y a ganar confianza con tus cheesecakes!

Saludos.

[Sussan Estela Olaya]

Hi Salma.
Thank you for your message and for sharing more details about how you serve your croissants!
Since you’re making savory croissants filled with ingredients like tuna or turkey, cheese, and sauces, it’s completely understandable that you need to refrigerate them for food safety. In that case, storing them in an airtight container in the fridge is the best approach.

Here are a few tips to help preserve the texture and flavor of your croissants without compromising the safety or quality of the filling:

▪️Let them cool completely before storing:Make sure the croissants are fully cooled before placing them in the fridge. This prevents condensation, which can soften the laminated layers and affect the texture.
▪️Protective wrapping:If possible, wrap each croissant individually in parchment paper or food-safe plastic wrap before placing them in an airtight container. This helps retain moisture without making the exterior soggy.
▪️Gentle reheating (with caution):If the filling doesn’t contain delicate sauces like mayonnaise, you can gently reheat the croissants in a preheated oven at 160–170°C (320–340°F) for about 5–7 minutes to bring back some crispness.
However, if the croissants contain mayonnaise, creamy dressings, or heat-sensitive sauces, it’s best not to reheat them, as the flavors or texture of the filling may change or separate. In those cases, the ideal option is to serve them at room temperature: just take them out of the fridge about 40 to 50 minutes before serving to let them safely come to temperature.
▪️Consume within a short timeframe:We recommend eating refrigerated filled croissants within 24 to 48 hours for the best taste, texture, and food safety.

Finally, if you ever want to prepare them ahead of time without delicate sauces, you can freeze the assembled croissants and reheat them directly from frozen (wrap them in foil for the first few minutes, then uncover to let them brown).

Thank you again for sharing your process and for trusting us!I’m sure your savory croissants are a big hit.
Warm regards!

Sussan Scoolinary Team.

[Sussan Estela Olaya]

Great! I’m here if you have any other questions—happy to help! ❤️