Dry ingredients:
170g Corn starch
70g Rice starch
40g Potato starch
20g Rice flour
15g Angel ZERO
25g Fresh baker's yeast
4g Salt

Liquids:
160g Very cold water
15g Seed oil

For laminating:
190g Puff pastry/croissant margarine

Combine all the powders in the bowl of the stand mixer and start it at low speed, preferably using the paddle attachment. Pour in the liquids in a thin stream and increase to medium-high speed, continuing to work for 5/6 minutes. From time to time, with the machine stopped, clean the sides of the bowl using a spatula and bring the dough back to the center.

It is important to obtain a smooth, homogeneous, firm, and obviously lump-free mixture.

Meanwhile, shape the margarine into a rectangle, bringing it to a thickness of about 1cm. It does not need to be an extremely precise rectangle: it is sufficient that the thickness is uniform. If the room temperature is particularly high, it may help to leave it in the refrigerator for 3/4 minutes before the lamination phase.

Transfer the dough to the table and, using rice starch as a dusting, roll it out with a rolling pin into a long, narrow rectangle 8mm thick, sufficient to insert the margarine "block" in the center and cover it with the remaining free dough. This is the classic system for enclosing the fat in a laminated dough for puff pastry.

Perform 3 simple turns ("folds of three") at 8mm thickness, without pauses or rests between one turn and the next. Use rice starch only when necessary and without abusing it, otherwise you will dry out the dough too much.

Roll out the dough to 8mm thickness and cut out the desired shapes.

Do not throw away any dough scraps; instead, distribute them in the center of each piece before rolling it up. Lightly spray the surface of the triangle with water and roll it up to form the desired product, placing it 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 tray from the bag, and bake as indicated. Optionally, dust the surface of the croissant with vanilla powdered sugar to obtain an even more pronounced golden color.

Let cool on a wire rack and, once cold, move the croissants to the freezer. You can store them at room temperature for about 48 hours, or for up to 30 days at -18°C.

The number and type of folds affect the final result: fewer folds = a more developed and airy product; more folds = a less developed product with a "denser" interior.

Let the croissant cool completely before cutting it: this will allow residual moisture to redistribute throughout the product, ensuring the crumb structure is well-defined and visible.

Avoid using eggs or milk to glaze the surface of the croissant: they may compromise the proper rise of the product during baking. If you want a glossy finish, you can brush the croissant while it is still warm, right out of the oven, with a syrup made of water, sugar, and vanilla (or citrus zest or another flavoring of your choice).

To enhance the taste of the croissant, try brushing it while it is still warm, right out of the oven, with melted cocoa butter and sprinkling it with pearl sugar.