Pain Aux Raisins with walnuts, figs, dates, and white chocolate
Product used: Angel Mix 3.0 Quantity: 12 pieces Preparation time: 25 minutes Proofing:70 minutes @ 40°C @ 50% RH Baking:19 minutes @ 180°C in a fan oven Level:Difficult
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 .
For laminating:
150g Margarine for puff-pastry/croissant
For garnish: 300g Pastry cream
300g Mix of raisins, figs, dates (or prunes), walnuts, and white chocolate.
Procedure:
Gather all the dry ingredients in the mixer bowl and start 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 with a spatula and return the dough to the center. It is important that you obtain a smooth, homogeneous, firm, and lump-free mixture.
Meanwhile, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It does not need to be extremely precise, it is sufficient that the thickness is uniform. If the ambient temperature is particularly high, leave the margarine in the refrigerator for 3-4 minutes before the laminating phase.
Transfer the dough to the table and, using rice starch as a dusting, roll out a long, narrow rectangle with a rolling pin, 8mm thick, sufficient to place the block of margarine in the center and cover it with the remaining free part of the dough.
Perform three single turns (three-fold), maintaining a thickness of no less than 8mm, without pauses or rests between turns. Use rice starch only if necessary and without overdoing it, otherwise you will dry out the dough too much.
Then roll out a rectangle 8mm thick, spread it with a thin layer of pastry cream, and sprinkle the entire surface with the fruit and white chocolate mix.
Roll up starting from the longest side, pressing firmly but not too much so that the filling does not escape from the open sides.
Cut 12 portions (or else you want) and transfer them to a baking tray lined with parchment paper. Using the back of your slightly damp hand (or by covering the discs with plastic wrap), apply light pressure to flatten them to a thickness of about 1.5cm/2cm.
Cover with a bag previously brushed with oil or non-stick spray and let it rise as indicated.
Bake in a preheated oven, remove and let the product cool in the pan for at least 20 minutes, so that it firms up. Then transfer to a wire rack to cool completely, or serve sprinkled with vanilla icing sugar.
You can freeze the product once it has cooled, storing it for no more than 30 days. Or leave it in the refrigerator, well sealed in a bag, and consume it within 48 hours.
Before consuming it, remember to briefly pass it through a hot oven to give it the aroma and fragrance as if it were freshly baked!
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:
Like all our recipes, this one is also meant to inspire the creation of other delicious interpretations of this French Viennoiserie classic.
You can use only raisins, as in the classic version, instead of adding other fruit and chocolate as in our version.
You can laminate with butter instead of margarine for an even more intense flavour and aroma. Remember to adjust the proofing temperature (not exceeding 28/32°C) and to use Technical Butter, not common table butter. You can consult our other Butter Croissant recipes for more precise advice.
If you want a more aesthetically elegant result, proof and bake the product inside a stainless steel baking ring. This will prevent the pastry from opening during baking, leaving you with a more professional-looking product.
Use a rather firm pastry cream, cooked for a long time, so that it doesn't evaporate during baking, leaving you with an empty pastry and burnt dried fruit!
Obviously, you can flavour the pastry cream as you like: with cocoa, liqueur, etc. Add your personal touch to this recipe to make it truly unique!
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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