To laminate:
180g Margarine for puff pastry/croissant
Optional:
Flavorings to taste, citrus zest, vanilla, etc.
Procedure:
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 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 using a spatula and bring the dough back to the center.
It is important to obtain a smooth, homogeneous, firm mixture, completely free of lumps.
In the meantime, shape the margarine into a rectangle, bringing it to a thickness of about 1cm. It does not need to be perfectly precise; uniform thickness is sufficient. If the ambient temperature is particularly high, it may help to place it in the refrigerator for 3-4 minutes before the lamination step.
Transfer the dough to the work surface and, using rice starch for dusting, roll it out with a rolling pin into a long, narrow rectangle with a thickness of 8mm. This should be large enough to place the margarine block in the center and fold the remaining dough over it. This is the classic method for enclosing the fat in laminated dough for puff pastry.
Give 3 single folds (three-fold turns) at a thickness of 8mm, without resting or chilling between one turn and the next. Use rice starch as needed, but do not overuse it, as it may dry out the dough.
Roll the dough out to a thickness of 6mm and cut into the desired shapes.
Do not discard any dough scraps; instead, place them in the center of each piece before rolling. Lightly spray the surface of each triangle with water and roll to form the desired product, then place on a baking tray lined with parchment paper.
Cover with a bag previously brushed with oil or sprayed with non-stick spray and leave to proof as indicated.
Preheat the oven, remove the tray from the bag, and bake as indicated. If desired, lightly dust the surface of the croissants with our Glossy Sugar for enhanced browning.
Allow to cool on a wire rack, and once completely cooled, transfer to the freezer. Croissants can be stored at room temperature for approximately 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 number and type of folds directly affect the final result: fewer folds result in a more developed and airy product, while more folds lead to a less developed product with a denser interior.
Allow the croissant to cool completely before cutting it. This allows the residual moisture to redistribute evenly within the product, resulting in a well-defined and clearly visible crumb structure.
Avoid using eggs or milk to glaze the surface of the croissant, as they may compromise proper oven spring during baking. If you want a glossy finish, you can use our Glossy Sugar, or brush the croissant while still hot, just out of the oven, with a syrup made from water, sugar, and vanilla (or citrus zest or another flavoring of your choice).
To enhance the flavor of the croissant, try brushing it while still hot, just out of the oven, with melted cocoa butter and sprinkling it with granulated sugar.
Disclaimer: the information in this video refers to another recipe and should be ignored, but the preparation technique is still very useful for preparing this recipe.
Our recipes are designed to inspire your creativity and talent, helping you create unique, high quality gluten-free products. Try them and then adapt them to your needs, just like a true artisan who makes everything they make unique .
— Angel Food
Frequently Asked Questions
Questions or concerns? Try reading the answers to frequently asked questions from our customers!
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?
No, you can't avoid using Angel Mix. Without this precious ingredient, you'll get a completely different result and, more importantly, an unusable dough, risking wasting time and precious resources.
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
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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
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