Dry ingredients:
200g Potato starch
50g Tapioca starch
50g Rice flour
40g Granulated sugar
30g ANGEL MIX 3.0
20g Fresh baker's yeast
4g Salt

Liquids:
195g Very cold water
15g Seed oil

For laminating:
140g Margarine for puff pastry/croissants

Combine all the powders in the bowl of a 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 mix for 5-6 minutes. From time to time, with the machine stopped, clean the sides of the bowl using a spatula and move the dough back to the center.

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

In the meantime, shape the margarine into a rectangle, bringing it to a thickness of about 1 cm. 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 for dusting, roll it out with a rolling pin into a long, narrow rectangle 8mm thick, large enough to place the "block" of margarine in the center and cover it with the remaining dough. This is the classic method for enclosing the fat in a laminated dough for puff pastry.

Give it 2 simple turns ("letter folds") at a thickness of 8mm, without pauses or rests between one turn and the next. Use rice starch only when necessary and without overusing it, otherwise you will dry out the dough too much.

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

Do not discard any dough scraps; instead, divide them and place 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 tray lined with parchment paper.

Cover with a bag previously brushed with oil or non-stick spray and set 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 allows the residual moisture to redistribute inside the product, ensuring the honeycomb structure is well-defined and visible.

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

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