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[Sussan Estela Olaya]

Hi Angelique.

I have some news:

The content team has informed me that the issue you reported with the quiz has been resolved.

Thank you for letting us know, and if you have any other questions, I’m here and happy to help you with anything you need.

Best regards.

[Sussan Estela Olaya]

Hi Josephine.

Let me know how I can help you. Do you need a course recommendation, are you having any issues with the platform, or do you need help finding specific information?

I’ll be here in case you have any questions, and I’ll be happy to assist you.

Best regards.

[Sussan Estela Olaya]

Hi Josephine!

Thank you for reaching out! I’d like to let you know that on our platform, we offer courses designed both for those who are just starting out in the kitchen and for professionals looking to refine their skills.

If you’re interested in learning how to bake bread at home, we recommend the Homemade Bread course. https://www.scoolinary.com/courses/homemade-bread

It’s perfect for beginners, with easy-to-follow recipes and clear explanations. Just keep in mind that while the recipes are simple, bread making ,whether at home or professionally does require resting and proofing times to achieve that delicious, homemade flavor and texture.

Also, if you’d like to improve your basic knife skills and learn essential culinary techniques, we suggest the French Cooking Techniques course. https://www.scoolinary.com/courses/french-cooking-techniques

It’s an excellent starting point for beginners and will help you refine your knife skills while learning how to make stocks, sauces, and other fundamentals of classic French cuisine.

If you’d like, I’d be happy to help you organize which courses to start with based on your interests. Just let me know — I’m here to help!

scoolinary.com

Homemade Bread Mastery with Juliana López May

Enjoy making bread at home with these 8 recipes from Juliana López May. Fresh, crusty bread every day thanks to the tips that we will teach you. Sign up NOW!

[Sussan Estela Olaya]

Hola Milo.Muy buena consulta.

Sí se pueden hacer macarons rellenos de helado, de hecho es una idea muy popular en pastelería moderna. Pero hay algunas consideraciones importantes:

Tipo de macaron:

Lo ideal es usar macarons con merengue italiano, ya que este tipo de base es más estable, tiene una estructura más firme y resiste mejor tanto la humedad como la congelación en comparación con los de merengue francés, que tienden a reblandecerse o agrietarse más rápido.

Resistencia a la humedad y congelación:

El macaron de merengue italiano mantiene su textura exterior crujiente y su interior algo tierno después de congelado. Aun así, conviene:

Congelar los macarons sin rellenar primero.

Rellenarlos con helado bien firme.

Volver a congelar inmediatamente, separados con papel y bien tapados.

Sacarlos 5-10 minutos antes de servir para que el helado tenga textura cremosa pero el macaron no absorba demasiada humedad.

Es normal que, con el tiempo, cualquier macaron relleno de helado pierda algo de su textura crocante, por eso se recomienda consumirlos en un máximo de 2-3 días como máximo.

Espero que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Hola María. ¡Gracias por tu pregunta!.

Si te refieres al reemplazo del queso payoyo en la receta de cheesecake.

Podrías usar otros quesos de cabra que tengan un sabor similar, como el queso de cabra manchego, el queso rulo de cabra, o incluso un queso feta suave si buscas algo con un toque salado. Si prefieres un sabor más neutro, el queso crema de cabra o el queso ricotta de cabra también podrían funcionar bien.

Opciones de otros sustitutos:

1. Queso de cabra fresco (tipo Chabichou)

Es ideal porque comparte el sabor láctico y la cremosidad del queso payoyo. Puedes mezclarlo con un poco de crema o mascarpone si lo encuentras muy seco.

2. Queso feta suave (mezcla de cabra y oveja)

Aunque el feta suele ser más salado, si lo encuentras de sabor menos intenso, puedes usarlo mezclado con queso crema para equilibrar.

3. Queso ricotta de cabra o oveja

En países como Argentina o Uruguay, hay ricotta elaborada con leche de cabra u oveja que aporta un sabor delicado y una textura perfecta para un cheesecake frío.

Si quieres darle un toque similar al sabor característico del payoyo, puedes añadir un poco de sal marina fina o incluso una pizca de ralladura de queso parmesano o pecorino para reforzar el umami.

Esperamos que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Hola Sonia.

Revisé los cursos que estás siguiendo desde tu perfil,pero no veo que tienes iniciado algún curso de hojaldres.(Adjunto imágenes). Veo que tienes otros cursos terminados.

Voy a pedirle ayuda a mi compañera @soldamiani para que nos ayude verificando si ella ve el mismo progreso que yo veo desde tu perfil y saber que podría estar pasando.

Saludos.

[Sussan Estela Olaya]

Hi Gabriela.

Thank you for your message — I’ve just forwarded your feedback to the content team. I’ll get back to you as soon as I have a response.

Best regards.

[Sussan Estela Olaya]

Hi Joshua.

The height of the square brownie pan is approximately 5 centimeters, and the size of the pan is 15 x 25 centimeters.

For the silicone mold, you can check the specifications at this link:
https://www.amazon.es/SF102-Silicona-Cavidades-Muffin-Terracota/dp/B00APFWB20
I hope this information is helpful.
Kind regards.

[Sussan Estela Olaya]

Hi Eric, thank you very much for your question and for the attention to detail in following the recipe!.

It’s true that many sourdough focaccia recipes typically use higher hydration levels, usually between 70% and 100%, as this helps create a more open crumb and a more flexible dough. In this case, the recipe shared in the course uses a more moderate hydration, which results in a slightly different texture and a dough that’s easier to handle and control — especially for those just starting out.

That said, to make sure everything is correct according to the chef’s original intention and the course guidelines, I’m going to pass your question along to the content team so they can review and confirm it.
I’ll get back to you as soon as I have an update. Thanks so much for your interest and for sharing your experience!
Best regards.

[Sussan Estela Olaya]

Hi Angelique.

Thank you for letting us know — I’ll pass your feedback along to the content team and get back to you as soon as I have a response.

Best regards.

[Sussan Estela Olaya]

Hi Shira.

Thank you for your question! I’m happy to clarify this for you because it’s a great question and quite a common doubt when starting to work with cocoa butter in plant-based ice cream making.

About the type of cocoa butter to use:

When a recipe doesn’t specifically mention whether it should be refined or deodorized, it generally refers to refined or deodorized cocoa butter by default — especially in ice cream and pastry — because it has a neutral flavor and aroma, allowing other ingredients like vanilla, fruits, or nuts to shine through.

In recipes like chocolate ice cream or preparations where you want to enhance the cocoa profile, you can use unrefined cocoa butter (which retains its natural cocoa flavor and aroma), unless otherwise specified.

Can they be used interchangeably?

Technically yes, but the flavor and aroma will be different. For example, using unrefined cocoa butter in a plant-based butter or vanilla ice cream might add a subtle cocoa note that isn’t always desired.

Recommendation:

To be safe, I’d suggest:

Refined/deodorized cocoa butter for general plant-based ice cream recipes, vegan butters, and neutral bases.

Unrefined cocoa butter for recipes where cocoa is meant to be the star, like chocolate ice cream or pralines.

Thank you for sharing your question and experience with us — it’s always great to have these discussions!

Best regards.

[Sussan Estela Olaya]

Hi Shubhi.

Thank you for your question! Let’s go over the possible causes of butter leakage together, keeping in mind the process from the course recipe you’re following:

Possible causes and adjustments:

1. Dough and butter temperature during laminating:

It’s essential that both the dough and the butter have a similar texture (cold but pliable). If the butter is either too hard or too soft compared to the dough, it can break or melt too quickly during baking.

2. Trimming the edges before the final lamination:

In the step where you trim the edges of the dough before the final lamination, it’s important to do this precisely. If there are areas that are too thin or uneven, butter tends to leak out from those spots.

3. Over-proofing or excess humidity:

Although the course recommends 2 to 2.5 hours at 28 °C and 85 % humidity, if your proofing chamber goes over that humidity level or the croissants overproof, the butter will start melting too early.

You could test by shortening the proofing time by 10-15 minutes or reducing the humidity to around 80 %.

4. Initial oven temperature and baking:

Baking at 170 °C in a properly preheated oven is correct, but it’s important to make sure your oven has truly reached that temperature. If possible, introduce a bit of steam during the first 3 minutes to help the layers lift without butter leakage.

5. Freezing before proofing (if using):

If you freeze your croissants before proofing, it’s crucial to let them thaw for 1 hour before starting proofing. This helps avoid temperature shocks that could disturb the butter layers.

Final tip:

If you’d like, feel free to share the exact proofing time you used and how the dough felt when it went into the oven (too soft, overproofed, dry, etc.). That way, we can help you fine-tune that detail.

Thanks so much for sharing your experience — and may your croissants keep getting better and better!

[Sussan Estela Olaya]

Hola Fernando.

¡Muchas gracias por tu mensaje y saludos hasta México!

Te cuento: el almidón de mandioca (también conocido como tapioca) se utiliza en heladería vegana porque aporta elasticidad y ayuda a evitar la cristalización, dando una textura más cremosa y suave. La Maizena (almidón de maíz) es un buen sustituto en cuanto a su capacidad espesante, pero su comportamiento a nivel de elasticidad y retención de agua es un poco diferente, por eso es posible que notes una textura algo más dura o menos cremosa.

Sobre el tema de los helados que te quedan muy duros, puede deberse a varias razones:

1. Temperatura de tu congelador: lo ideal para almacenar helados es entre -14 °C y -18 °C. Si está más frío, el helado se endurece demasiado.

2. Proporción de sólidos y azúcares: en heladería vegana es importante equilibrar bien la cantidad de azúcares (glucosa líquida, azúcar invertido o dextrosa) porque estos también actúan como anticongelantes naturales.

3. Agentes anticristalizantes: además del almidón, puedes probar agregar una pequeña cantidad de goma guar o goma xantana (0,2-0,5 %) que ayudan a mantener la cremosidad.

Te recomiendo revisar esas variables.

¡Gracias de nuevo por escribirnos y esperamos que sigas disfrutando del curso!

[Sussan Estela Olaya]

¡Gracias, Pedro!.

Qué bueno saber que ya los has hecho y que quedan bien. Sin duda, tu consejo sobre la consistencia cremosa del helado es clave para evitar que aporte agua y estropee la textura del macaron. Estoy segura que tu experiencia y feedback será de gran ayuda para Milo.

[Sussan Estela Olaya]

Me alegra saber que la información brindada fue de ayuda.

Si cuentas con alguna otra consulta me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.