Product used: Angel Mix 3.0 Quantity: 26/28 pieces Preparation time: 25 minutes Proofing:70 minutes @ 30°C @ 50% RH Baking:24 minutes @ 180°C in a fan oven Level:Difficult
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For lamination: 150g Corman 82% Fat Butter (or other equivalent)
For garnishing: Granulated sugar
Procedure:
Gather all the dry ingredients in the stand mixer bowl and start it 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, clean the sides of the bowl with a spatula and return the dough to the center. It is important to obtain a smooth, homogeneous, firm, and lump-free mixture.
Meanwhile, form a rectangle with the butter, bringing it to a thickness of about 1cm. It doesn't need to be extremely precise, just ensure the thickness is uniform. If the room temperature is particularly high, leave the butter in the refrigerator for 3-4 minutes before the laminating phase.
Transfer the dough to the work surface and, using rice starch as dusting flour, roll out a narrow and long rectangle with a rolling pin, 8mm thick, sufficient to place the block of butter in the center and cover it with the remaining free dough.
Perform three simple turns (of three), maintaining a thickness of no less than 8mm, without pauses or resting times between turns. Use rice starch only if necessary and without overdoing it, otherwise, the dough will become too dry.
Then roll out a rectangle 6mm thick, and sprinkle the entire surface with granulated sugar. There is no need to press the sugar into the dough, and even less to wet the dough with water to make it stick better.
Starting from the ends and moving towards the center, fold the pastry over itself a couple of times along the long side, creating overlapping and well-defined layers. Press lightly to compact, then cut the Palmiers into about 1cm thick pieces; you should get about 26/28 pieces.
Distribute the Palmiers on a baking sheet lined with parchment paper, leaving them rather far apart: they will expand during proofing and baking.
Throughout the process, sprinkle the surface with sugar every time you fold or flatten the pastry, to achieve uniform sweetness and perfect caramelization in the oven.
Cover with a bag previously brushed with oil or non-stick spray and let it proof as indicated.
Bake in a preheated oven, remove from the oven and let the product cool in the pan for at least 20 minutes, so that the caramel solidifies. Afterward, transfer the Palmiers to a wire rack to cool completely.
Being a dry product, it can be stored for many days in an airtight container or a tightly sealed bag. Freezing is not recommended.
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:
For even more crispiness, after 20 minutes of baking, remove the Palmiers from the oven and, while still warm, toss them in a bowl full of sugar, generously coating both sides. Put them back on the baking sheet and bake for another 3-4 minutes at 200°C, to achieve a glossy, intense and uniform caramelization.
Another way to present your Palmiers is to sprinkle them with granulated sugar as soon as they come out of the oven, so that while still warm, the sugar sticks perfectly and stays in place even after they’ve cooled.
For a completely vegan version of this recipe, simply replace butter with margarine and increase the proofing temperature to about 40°C.
The use of cornstarch helps the crispiness of the final product, but can be replaced by other potato starch if you do not want to use corn.
The use of buckwheat flour serves to give a more intense flavor to the product, but can be replaced by other rice flour.
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
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
Gluten-free butter Palmiers, crispy and perfectly caramelized. A simple yet precise process is key at every step, from folding to baking. The result is light and dry, with a tender, crisp bite - not hard - and evenly caramelized throughout.
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Gluten-free butter croissant, with 30% flour and 70% starch, free from corn, xanthan gum, and gluten-free wheat. A soft, delicious product with an intense aroma and flavor.
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