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[Sussan Estela Olaya]

Hi Merfac.

Welcome to the Scoolinary community!

It could be related to your user account or the way you’re logging in.

I suggest following these steps:

1. Log out and then log back in using your username and password.

2. Check if you can now view the videos, recipes, or courses.

3. If after following these steps you still can’t access the course content (recipe book and videos), please send an email to soporte@scoolinary.com explaining the issue you’re experiencing. If you have a screenshot of any error message or screen that prevents you from viewing the courses, feel free to attach it.

The support team will provide all the information and help you need.

I’d appreciate it if you could keep me updated once the issue is resolved.

Best regards.

[Sussan Estela Olaya]

Hello, I have some news!The content team informed me of the following:

“There was an error where the videos were duplicated. Now, in lesson 59, you can see how the piping cones are assembled.”

I hope this information is helpful.

[Sussan Estela Olaya]

Hola Estefania.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Para preparar tanto espumas ligeras de verduras como natas montadas y masas aireadas, lo ideal es un sifón de crema profesional (también llamado sifón de espumas) que soporte cartuchos de óxido nitroso (N₂O) y tenga cuerpo resistente. Aquí te dejo una guía para elegir el adecuado:

Recomendaciones:
1. Capacidad

• 0.5 L: ideal para uso doméstico o cantidades medianas.
• 1 L: para producciones más grandes o si vas a usarlo bastante.

2. Material

• Acero inoxidable: más duradero, ideal para preparaciones frías y calientes. Apto para lavavajillas.
• Aluminio: más ligero y económico, pero solo apto para preparaciones frías.

3. Marca recomendada

• iSi (modelo iSi Gourmet Whip): es la marca profesional por excelencia. Sirve para espumas frías y calientes, masas, natas, salsas, etc.
• Otras marcas buenas: Liss, Kayser, Lacor (más económicas, pero funcionales si es para uso no intensivo).

4. Usos que permite

• Espumas de vegetales, quesos, cremas
• Nata montada
• Mousses
• Masas ligeras tipo bizcocho en sifón
• Salsas calientes (si usas sifón de acero)

Extras útiles

• Juego de boquillas
• Cepillo para limpieza
• Adaptador para rellenar con purés

Espero que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

“Valrhona Nappage Absolu Neutral” is a professional neutral glaze mainly used in pastry to add shine and protection to tarts, fruits, entremets, and desserts in general. Here’s a breakdown of what it means:

Valrhona: A French brand globally recognized for its high-quality chocolates and premium pastry products.

Nappage: This means “glaze” in French. It’s a preparation applied to desserts to give them shine, protect them from oxidation, and enhance their appearance.

Absolu: A high-quality line of ready-to-use nappages by Valrhona.

Neutral: Indicates that it has no added flavor (such as fruit or chocolate), which makes it versatile. It can be used as-is or flavored (for example, with fruit purée, liqueur, etc.).

It is typically used by heating it to around 40-45°C (sometimes with a bit of water if a more fluid texture is needed), and then applied with a brush or sprayed if diluted.

If you can’t find this ingredient, you can replace it with a neutral glaze.

We previously shared the recipe with you ,here it is again:

https://www.scoolinary.com/forums/discussion/neutral-glaze

Hope this information helps.

Best regards.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Here’s a brownie recipe we have available on the platform:

https://recipes.scoolinary.com/brownie

I hope you find it helpful.

Best regards.

recipes.scoolinary.com

Brownie - Scoolinary Recipes

Brownie - Scoolinary Recipes

[Sussan Estela Olaya]

Hi Rami.

Welcome to the Scoolinary community!

Thank you for sharing your experience. We completely understand your frustration — making croissants is no easy task. It takes a lot of practice, as well as precise control of fermentation and baking times and temperatures.

Regarding what you mentioned, there could be several factors affecting the outcome:

Fermentation: The chef recommends fermenting at 85% humidity. If the humidity is lower, the croissants can dry out or form a crust, which prevents proper expansion in the oven. It’s also important to avoid overproofing, as that can cause them to collapse when handled.

Baking: The suggested baking temperature is 170°C (340°F). If your oven is hotter, the butter can melt too quickly, which affects the internal structure and can prevent the layers from becoming visible.

Shaping and tension: If the croissants aren’t rolled tightly or if the lamination isn’t even, that can impact the final shape and the development of internal layers.

We know mastering this technique takes time, but with consistent practice and attention to detail, you’ll get there. Many of our students have followed the same recipe and achieved excellent results.

Don’t get discouraged , keep practicing, and you’ll see improvement with each batch!

I hope this information helps.

Best regards.

[Sussan Estela Olaya]

Hola Victor.

Me informan por interno que el equipo de Soporte se pondrá en contacto contigo y te dará una respuesta dentro de las próximas 24 horas.

Saludos.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Hi there! Sucrose is simply the technical name for regular sugar or table sugar (white or sometimes light brown), the one we typically use to sweeten coffee or bake cakes.

If you didn’t find it under that name in your local market, you’ll probably find it labeled as white sugar, granulated sugar, or even refined sugar.

Substitutes if you don’t have sucrose:

It depends a bit on the recipe, but here are some alternatives:

Brown or light brown sugar: slightly more moist with a molasses-like flavor, but it can work well in cakes, cookies, and doughs.

Honey or agave syrup: good for certain recipes, but you’ll need to adjust the liquid content since they’re wet ingredients.

Panela or unrefined cane sugar: it has a stronger flavor and can affect the color and texture of the final product.

What specific recipe were you planning to use it in? That way I can suggest the best substitute based on the case.

Best regards!

[Sussan Estela Olaya]

Hi Mary.

Welcome to the Scoolinary community!

Tell us, are you able to access the course and download the recipe book, but not watch the videos? Or are you unable to see anything related to the courses?

I suggest following these steps:

1. Log out and then log back in using your username and password.

2. Check if you can view the videos.

3. If after following these steps you still can’t access the course materials (recipe book and videos), please contact soporte@scoolinary.com by sending an email explaining the issue you’re experiencing. The support team will provide all the information and assistance you need.

I’d appreciate it if you could keep me updated once the issue is resolved.

Best regards.

[Sussan Estela Olaya]

Hi Yair.

Welcome to the Scoolinary community!

I reviewed the course video and I am sending your observation to the content team. As soon as I have a response from them, I will get back to you.

Best regards.

[Sussan Estela Olaya]

Hi Sharon.

Welcome to the Scoolinary community!

Chef Emma is right, sourdough can be stored for a longer time in the refrigerator. As for freezing, it’s not necessary if you plan to use it within a few weeks, as the refrigerator is enough to keep it active and healthy.

If you want to store it for a longer period, freezing is a great option. You can divide the sourdough into small portions before freezing, which makes it easier to reactivate when you need it. Just make sure to let it thaw in the refrigerator, and after a couple of days, feed it with flour and water to revive it.

In summary:

For short or medium-term use, refrigerate the sourdough.

For long-term storage (several weeks or months), you can freeze it.

We hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Excelente María, ya nos cuentas que tal te salen y si puedes o deseas nos compartes una foto del resultado en nuestro “Feed”.

https://www.scoolinary.com/es/actividad/

Saludos.

[Sussan Estela Olaya]

Great! You know that if you have any other questions, I’m here and happy to help you out.Best regards.

[Sussan Estela Olaya]

Hi Mary.

Great to hear that you’re now able to watch the videos without any issues! It might have been a connectivity or network-related issue.

If it happens again, please follow the steps we previously mentioned. If the problem persists, don’t hesitate to reach out to our support team at soporte@scoolinary.com.

If you have any other questions, I’m here and happy to help.

Best regards.

[Sussan Estela Olaya]

Hola Victor.

Estoy haciendo la consulta por interno y en cuanto tenga noticias me vuelvo a comunicar contigo.

Saludos.