Powders:
240g Potato starch
40g Tapioca starch
20g Rice flour
25g Granulated sugar
8g Fine salt
25g Fresh baker's yeast
30g ANGEL MIX 3.0

Liquids:
190g Very cold water
6g Dried Beetroot Powder
20g Seed oil

To browse:
150g Margarine for puff pastry/croissant

To garnish:
Vegetable milk (or aquafaba)
Sesame seeds

Optional:
Truffle-flavored or smoked oil, fine herbs, etc.

Blend the water, oil, beetroot powder, and any additional flavoring ingredients until you obtain a smooth, lump-free emulsion.

Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the dough hook attachment.

Gradually pour in the liquids in a steady stream, then increase to medium-high speed and continue mixing for 5-6minutes. From time to time, with the machine stopped, scrape down the sides of the bowl using a spatula and bring the dough back to the center. It is essential to obtain a smooth, homogeneous, firm mixture, completely free of lumps.

Meanwhile, shape the margarine into a rectangle about 1cm thick. It does not need to be perfectly precise; it is sufficient that the thickness is even.

If the ambient temperature is particularly high, it may help to place the margarine in the refrigerator for 3-4minutes before the lamination phase.

Transfer the dough to the work surface and, using rice starch for dusting, roll it out with a rolling pin into a narrow, elongated rectangle with a thickness of 8mm, sufficient to place the margarine block in the center and fold the remaining dough over it to fully enclose it.

This is the classic method for enclosing the fat in a laminated dough, as used for puff pastry.

Perform 3 single turns ("letter folds") at a thickness of 8mm, without pauses or resting between one turn and the next. Use rice starch only if necessary and without excess, otherwise the dough will dry out too much.

Roll the dough out to a thickness of 6mm and cut into the desired shapes. Do not discard any dough scraps; instead, place them in the center of each piece before rolling.

Lightly spray the surface of each triangle with water and roll it up. Then quickly dip it into plant-based milk and sesame seeds, and place it on a baking tray lined with baking paper.

Cover with a plastic bag previously brushed with oil or sprayed with non-stick spray, and allow to proof as indicated.

Preheat the oven, remove the tray from the bag, and bake as instructed.

Allow to cool on a wire rack and, once completely cold, transfer to the freezer. The croissants can be stored at room temperature for about 48 hours, or up to 30 days at -18°C.

The number and type of folds directly affect the final result: fewer folds produce a more expanded and airy product, while more folds result in a less developed pastry with a denser internal structure.

Allow the croissant to cool completely before cutting it; this allows the residual moisture to redistribute evenly throughout the product, ensuring a well-defined and clearly visible crumb structure.

You may also use other seeds instead of sesame, or a blend of different seeds.

This croissant has a fairly tight crumb, which makes it suitable for filling with very moist or “heavy” ingredients without the risk of collapse. If you prefer a croissant with a more open crumb, perform only two “four-fold turns” instead of three “three-fold turns.”