Product used: Angel Mix 3.0 Quantity: 6 pieces Preparation time: 25 minutes Proofing:70 minutes @ 30°C @ 50% RH Baking:19 minutes @ 190°C in a fan oven Level:Difficult
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For laminating: 150g Corman Butter 82% Fat (or other equivalent)
Procedure:
Combine all the dry ingredients in the mixer bowl and start it at low speed, preferably using the paddle attachment.
Gradually pour in the liquids and increase the speed to medium-high, continuing to mix for 5-6 minutes. Occasionally, with the mixer stopped, scrape the sides of the bowl with a spatula and return the dough to the center. It's important to obtain a smooth, homogeneous, firm mixture without lumps.
Meanwhile, roll the butter into a rectangle, rolling it out to a thickness of about 1 cm. It doesn't need to be extremely precise; just make sure the thickness is uniform. If the room temperature is particularly high, refrigerate the butter for 3-4 minutes before rolling it out.
Transfer the dough to the table and, using the rice starch as a dusting, roll out with a rolling pin into a long, narrow rectangle, 8mm thick, enough to insert the block of butter in the center and cover it with the remaining free part of the dough.
Perform two double turns, ensuring the dough remains at least 8mm thick. Do not pause or rest between turns. Use rice flour only if necessary and sparingly, to avoid drying out the dough.
Then roll out to 7-8mm thick and cut out the desired shapes. Don't throw away any dough scraps: divide them in the center of each piece before rolling it.
Lightly spray the tips of the triangles with water and roll them to form the desired shape, then place them on a baking sheet lined with parchment paper.
Cover with a bag previously brushed with oil or non-stick spray and leave to rise as indicated.
Preheat the oven, remove the pan from the bag, and bake as directed. If desired, dust the top of the croissant with vanilla-flavored powdered sugar for a more intense golden brown.
Let them cool on a wire rack and, once cooled, freeze them. You can store the croissants at room temperature for about 48 hours or up to 30 days at -18°C.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
The best results from an aesthetic and "marketing" point of view are obtained with a proportion of 93% starch and 7% flour: this ensures an aesthetically inviting, light, well-developed product with regular alveoli.
A blend of 30% flour and 70% starch is nutritionally preferable to a blend of 93% starch and 7% flour because it provides a greater quantity of fiber, protein and micronutrients, resulting in a relatively more moderate glycemic impact and a greater satiating capacity.
At the same time, this ratio allows for a more aesthetically appealing final product than the 50/50 ratio between flours and starches.
A formulation composed almost exclusively of starches, on the other hand, provides mainly rapidly assimilated carbohydrates, resulting in an overall less nutritionally dense product.
The number and type of folds affect the final result: fewer folds = a more developed and airy product, more folds = a less developed product and a "denser" interior.
Let the croissant cool completely before cutting it: this will allow the residual moisture to redistribute inside the product, allowing the honeycomb structure to be well defined and visible.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
1 review1
total reviews
NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
Gluten-free butter croissant, with 30% flour and 70% starch, free from corn, xanthan gum, and gluten-free wheat. A soft, delicious product with an intense aroma and flavor.
Gluten-free butter croissant made with 50% flours and 50% starches, without corn, xanthan gum, or deglutenated wheat. A product with an intense aroma and flavor, soft and full of taste.
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Butter croissant with 50% flour and 50% starch