Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
— Angel Food
Ingredients:
500g Croissant fine powder
170g Lactose-free milk
170g Lactose-free dark chocolate
120g Lactose-free butter
80g Sugar
Flavours & Pairings (see notes)
Procedure:
Heat the lactose-free milk to about 60/70°C, without boiling it.
Add the sugar and stir until it is completely dissolved.
Pour the warm sweetened milk over the dark chocolate and stir until you get a smooth and homogeneous mixture.
Add the lactose-free butter in pieces and incorporate it completely, until you get a uniform emulsion.
Add the aromatic elements you have chosen, among those proposed (see notes).
Gradually add the previously blended and sifted fine croissant powder, stirring continuously until you obtain a smooth, homogeneous and compact mixture.
Let the mass cool to room temperature, then transfer it to the refrigerator for about 30-60 minutes, until it reaches a consistency suitable for processing.
Form the truffles of the desired weight, working them quickly with your hands.
Finally, roll the truffles in bitter cocoa, icing sugar, chopped hazelnuts, pistachios, shredded coconut or cover them with dark chocolate or white chocolate.
Store well covered in the refrigerator for up to three days, or in the freezer for 30 days.
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:
Use your imagination and talent: once properly shaped and prepared, this dough can be transformed into a versatile filling for creating new and delicious baked goods, from classic Pain au Chocolat and Brioche to much more.
The amount of sugar can be changed according to taste and production needs.
Naturally, products containing lactose (butter, milk, chocolate) can be used.
For a richer taste, cream can be substituted for milk, keeping the process unchanged.
Flavors and possible pairings:
Vanilla: classic and versatile, particularly suitable for dark chocolate and milk chocolate.
Orange: excellent with dark chocolate, especially with Grand Marnier or other orange liqueurs.
Coffee: ideal with dark or milk chocolate, possibly combined with vanilla.
Rum: particularly suitable with dark chocolate and vanilla.
Cognac or Brandy: elegant pairing with dark chocolate.
Amaretto: excellent with dark or milk chocolate, for an almond aromatic profile.
Hazelnut: particularly suitable with milk or dark chocolate.
Pistachio: ideal especially with white chocolate.
Lemon: particularly suitable for white chocolate.
Coconut: excellent with white chocolate and vanilla.
Berries: especially suitable with white chocolate.
Passion fruit: excellent with white chocolate, to create a contrast between sweetness and acidity.
Caramel and salt: particularly suitable with milk chocolate.
Cinnamon: suitable for dark and milk chocolate.
Cardamom: interesting with dark chocolate, for a more aromatic and spicy profile.
Ginger: excellent with dark chocolate and orange.
Chilli pepper: particularly suitable with high-cocoa dark chocolate.
Star anise: suitable for dark chocolate, to be used in moderation.
Tonka bean: very interesting with dark chocolate and vanilla, or with orange.
Mint: classic with dark chocolate.
Lavender: can be used with dark or white chocolate, but in very small quantities.
Rosemary: a more unusual pairing, particularly interesting with dark chocolate.
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
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