Dry ingredients:
180g Potato starch
80g Rice starch
40g Rice flour
50g Sugar
6g Salt
20g Fresh baker's yeast
30g ANGEL MIX 3.0

Liquids:
180g Water at room temperature
15g Vegetable oil

For laminating:
150g Butter for puff pastry (e.g., Corman butter 82% fat)

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

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

Meanwhile, shape the butter into a rectangle about 1cm thick. It does not need to be perfectly precise; an even thickness is sufficient. If the ambient temperature is particularly high, it can help to place the butter in the refrigerator for 3–4 minutes before the laminating stage. Conversely, if the ambient temperature is below 20°C, it is recommended to keep the butter in a suitable place so that it becomes compact yet pliable, not hard.

Transfer the dough to the work surface and, using rice starch for dusting, roll it into a long, narrow rectangle 10mm thick, enough to place the butter block in the center and fold the remaining dough over it. This is the classic method for enclosing the fat in laminated puff pastry dough.

Give 3 single folds (“three-folds”) at 10mm thickness, without resting between folds. Use rice starch only if necessary, and avoid overusing it, as it will dry out the dough.

Finally, roll the dough to a thickness of 6mm and cut out the desired shapes. Do not discard any dough scraps; instead, place them in the center of each piece before folding. Lightly spray the surface of the triangle with water and roll it 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 let the dough proof.

Preheat the oven, remove the tray from the bag, and bake as directed. Optionally, sprinkle the surface of the croissant with our “glazing sugar” for a more pronounced golden color.

Cool on a wire rack, and once cooled, transfer to the freezer. Croissants can be stored at room temperature for approximately 48 hours or 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 slightly less developed product with a more open crumb structure.

Allow the croissant to cool completely before cutting: this way, the remaining moisture will redistribute inside the pastry, ensuring the crumb is well-defined and visible.

Avoid using eggs or milk to glaze the surface of the croissant, as they may compromise proper development during baking. If you want a shiny finish, you can use our “glazing sugar” or brush the croissant, while still hot from the oven, with a syrup made from water, sugar, and vanilla (or citrus zest or another flavor of your choice).

To enhance the flavor of the croissant, try brushing it while still hot from the oven with melted cocoa butter and sprinkle with sugar crystals.