Lamination:
200g Margarine for puff pastry/croissant
Optional:
Flavorings to taste, citrus zest, vanilla, etc. etc.
Procedure:
Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the dough hook.
Slowly stream in the liquids, then increase to medium-high speed and continue mixing for 5/6Minutes. 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 to obtain a smooth, homogeneous, firm dough, completely free of lumps.
Meanwhile, shape the margarine into a rectangle with a thickness of about 1cm. It does not need to be perfectly precise; an even thickness is sufficient. If the room temperature is particularly high, it can be helpful to place it in the refrigerator for 3/4Minutes before the lamination phase. It is essential that the dough (détrempe) and the fat have the same consistency and plasticity, to prevent cracks or surface breakage that would compromise the final result and the entire process.
Transfer the dough to the work surface and, using rice starch for dusting, roll it out with a rolling pin to obtain a long, narrow rectangle with a thickness of 8mm, sufficient to place the margarine block in the center and fully enclose it with the remaining dough.
Give 2 double folds (book folds) at 8mm thickness, without pauses or resting between one fold and the next. Use rice starch when necessary but avoid overuse, or the dough will dry out excessively.
Roll the dough out to a thickness of 6mm and cut 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 surface of the triangle with water and roll it up to form the desired product, then place it on a baking tray lined with baking paper.
Cover with a bag previously brushed with oil or non-stick spray and leave to proof as indicated. Preheat the oven, remove the bag, and bake as directed. Optionally, dust the surface of the croissants with vanilla powdered sugar to achieve a deeper golden color.
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 freeze 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 = a more developed, airy product; more folds = a less developed product with a denser interior.
Allow the croissant to cool completely before cutting: this lets the remaining moisture redistribute within the pastry, ensuring a well-defined and visible crumb structure.
Avoid using eggs or milk to glaze the surface of the croissant, as they can interfere with proper oven rise. If you want a shiny finish, brush the croissant while still warm, just out of the oven, with a syrup made from water, sugar, and vanilla (or citrus zest or any flavoring of your choice).
To enhance the croissant’s flavor, brush it when slightly cooled with melted cocoa butter and sprinkle with sugar crystals, almond flakes, hazelnut pieces, or other toppings as desired.
Warning: the information in this video refers to a different recipe and should be ignored, but it's still a useful tutorial for making 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
€20,00
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
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