Dry ingredients:
240g Potato starch
30g Tapioca starch
30g Wholemeal buckwheat flour
30g Whole cane sugar
1g Cocoa powder (Opt.)
5g Salt
20g Fresh baker's yeast
30g ANGEL MIX 3.0

Liquids:
175g Water
20g Honey
15g Seed oil

To browse:
150g Margarine for puff pastry/croissant

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

Gradually pour in the liquids in a thin 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 essential that you obtain a smooth, homogeneous, firm, and lump-free mixture.

Meanwhile, shape the margarine into a rectangle, bringing it to a thickness of about 1cm. It does not need to be perfectly precise, as long as the thickness is uniform. If the room temperature is particularly high, place it in the refrigerator for 3-4 minutes before the lamination stage.

Transfer the dough onto the work surface and, using rice starch as dusting flour, roll it out with a rolling pin into a long, narrow rectangle, 8mm thick, large enough to place the margarine block in the center and fold the remaining dough over it. This is the classic method used to encase the fat in laminated dough for puff pastry.

Give three single turns, maintaining a thickness of 8mm, without resting between turns. Use rice starch only if necessary and do not overuse it, otherwise you will dry out the dough.

Then roll out to a thickness of 6mm and cut into the desired shapes. Do not discard any dough scraps; instead, divide them and place them in the center of each piece before rolling. Lightly spray the tips of the triangle with water and roll to form the desired product, then place it on a baking tray lined with parchment paper.

Cover with a bag previously brushed with oil or non-stick spray and leave to proof as indicated.

Preheat the oven, remove the tray from the bag, and bake as directed. If desired, dust the surface of the cornetto with vanilla powdered sugar to achieve a deeper golden color.

Let cool on a wire rack and, once completely cool, transfer to the freezer. You can store the croissants at room temperature for about 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 less developed product with a denser interior.

Let the cornetto cool completely before slicing it. This allows the residual moisture to redistribute within the product, helping the crumb structure become well defined and clearly visible.

The cocoa is used only to give a touch of color to the final product, but you can omit it if this aspect is not important to you.

Dissolve the honey in the water before adding it to the dry ingredients. Alternatively, pour it directly onto the dough toward the end of mixing so it can be properly incorporated.

You can glaze the surface of the croissant with slightly warmed, fluid honey, but only after the cornetto has completely cooled.