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[Sussan Estela Olaya]

Hi, @clint-janson

A good croissant is one with very marked puff pastry, those lines that give it crunch and flavor. When we see a croissant that looks like a brioche, it may be because the turns were not executed well or that the croissant-making process was done quickly or the flour is bad.
The essential factor to distinguish a good croissant from a bad one is the quality of the ingredients. The flour must have a lot of gluten and the butter must be very well chosen. No margarines, which make the process cheaper, in the end spoil the result and are also less healthy.
Another fundamental factor is the process. To get the best artisanal croissant, longer fermentations and rests must be carried out.
Laminating should be done cold, so that the butter does not melt in the process. There are many small points, but the sum of all of them is how you get a good croissant.
Greetings.

[Sussan Estela Olaya]

Hi, @ghatziioannidisgmail-com

You can use the syrup hot as shown in the video or you can also use the syrup when it is warm. This will make it easier for the Brioche dough to absorb the liquid.

Greetings.

[Sussan Estela Olaya]

Hi, @sanam-ameen

Yes, you can freeze the ready-made eclairs. As a recommendation, so that they do not dry out due to the cold in the freezer, you should cover each one with plastic wrap and then store them in an airtight container. You also have the option of freezing the raw dough already molded in a tray and the next day you can bake. To be able to consume the baked eclairs, just leave them in the refrigerator for a few hours and then at room temperature for a few more minutes. To heat it up you can put them in the oven at 165°C for about 8 to 12 minutes. Then you can fill them with the cream or filling that you like the most.
Greetings

[Sussan Estela Olaya]

Hi, @elli-kokotini and @mandie-lowe

If the size of your freezer is smaller, you could try letting the dough rest in the refrigerator but for a longer period of time.
We hope this information is helpful.
Greetings

[Sussan Estela Olaya]

Hi, @mo’men ali

To prepare natural yeast you only need two ingredients.

In the Creative Breads Using Sourdough course you will find the procedure to prepare natural yeast. I leave you the link so you can review it.

https://www.scoolinary.com/courses/creative-breads-using-sourdough/lessons/preparation-and-fermentation-of-sourdough

scoolinary.com

My account - Scoolinary

My account - Scoolinary

[Sussan Estela Olaya]

Hi, @clint-janson

Humidity affects the moisture content of the dough during the baking process. If the humidity level is too high, the dough can become sticky and difficult to handle. On the other hand, low humidity can cause the dough to become dry, dense, resulting in poor texture and flavor. Moisture control ensures consistent dough consistency, leading to better quality baked goods.
I don’t know if it is possible that you can get a thermohygrometer, which is an instrument that is used to measure the temperature and relative humidity of an environment, that would help you control the humidity.
Tell us, do you have a fermentation chamber or how do you ferment your croissant?

Greetings.

[Sussan Estela Olaya]

Hi, @לאה קליין

That light layer that forms when the dough is allowed to dry helps to have a donut with a crispier and smoother crust, helping the glaze look uniform.

[Sussan Estela Olaya]

Hi, @ismailkchoukgmail-com

You can help me by telling me which course you saw this recipe in.

Is it Dragon Ball dessert?

Greetings

[Sussan Estela Olaya]

Hi, @heidi-denney

The Mexican Street Cooking course is a course categorized as having intermediate difficulty, which is why some information such as the one you suggest may be missed.

Normally the oil temperature should be between 160°C and this temperature should be reached within 1 to 2 minutes. For deep frying it will take 4 to 5 minutes to reach that temperature, it is important to have a thermometer to know the correct temperature of the oil.

Greetings.

[Sussan Estela Olaya]

Hi, @despina-kosti

In the Jams, Jellies and Marmalades course you have the recipe for homemade pectin made from apple or citrus peel.

The proportion to make compotes or jams is 80 grams of homemade pectin per 1/2 kilo of fruit.

https://www.scoolinary.com/courses/jams-jellies-and-marmalades/lessons/preparation-of-apple-pectin-cooking

[Sussan Estela Olaya]

Hi, @yinkabiyi2009

If you have any other questions or doubts, I will be available to help you.
Greetings.

[Sussan Estela Olaya]

Hi, @galyah-imamgmail-com

Yes, if you can freeze twice, you just have to be careful when defrosting the already formed croissant dough, you must respect the cold chain so that it does not suffer such a sudden temperature shock.

Greetings.

[Sussan Estela Olaya]

Hi, @yinkabiyi2009

It may be due to the amount of lycopene that some types of pineapple contain. I don’t think it’s a fungus since the pineapple fungus has a different shape and color.

[Sussan Estela Olaya]

Hi, @clint-janson

Thank you for your contribution to our colleagues’ queries.

Greetings.

[Sussan Estela Olaya]

Hi, @ing-michele-venturini

If in that case it is not possible for you to bake them after fermenting.
You can form the croissants and then freeze or refrigerate before the final fermentation. To be able to bake them, if they are refrigerated, leave them for a few minutes at room temperature and then put them in the fermentation chamber and if they are frozen, you must first put your croissants in the refrigerator for 2 to 3 hours, then at room temperature and finally to the fermentation chamber and then You can bake them now.

We hope this information is helpful.
Greetings.