Dry ingredients:
220g Potato starch
30g Tapioca starch
50g Rice flour
40g Sugar (blended with vanilla pods - optional)
25g Fresh yeast
15g Angel ZERO
5g Salt
0.5g Vanillin (if not using the pods blended with the sugar)

Liquids:
160g Very cold water
15g Seed oil

For laminating:
190g Butter for laminating/croissants

Combine all the dry ingredients in the mixer bowl 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, stop the machine, scrape down the sides of the bowl with a spatula, and bring the dough back to the center.

It is important to obtain a smooth, uniform, firm mixture with no lumps.

Meanwhile, shape the butter into a rectangle about 1 cm thick. It does not need to be perfectly rectangular; it is enough for the thickness to be even. If the room temperature is particularly high, it may help to leave it in the refrigerator for 3/4 minutes before laminating.

Transfer the dough to the work surface and, using rice starch for dusting, roll it out into a long, narrow rectangle 8 mm thick, large enough to place the "butter block" in the center and cover it with the remaining dough.

Make 1 single turn ("letter fold") and 1 double turn ("book fold") at 8 mm thickness, without pausing or resting between turns. Use rice starch only when necessary and do not overuse it, otherwise the dough will dry out too much.

Roll the dough out to 8 mm thick and cut out the desired shapes.

Do not discard any dough scraps; instead, divide them and place them in the center of each piece before rolling it up. Lightly spray the surface of the triangle with water and roll it up to form the desired product, placing it on a baking tray lined with parchment paper.

Cover with a bag that has been 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 indicated. If desired, dust the surface of the croissant with vanilla icing sugar for an even deeper golden color.

Leave to cool on a wire rack and, once cool, place the croissants in the freezer. They can be kept at room temperature for about 48 hours, or for up to 30 days at -18°C.

The number and type of folds affect the final result: fewer folds = a more risen, airy product; more folds = a less risen product with a “denser” interior.

Let the croissant cool completely before cutting it: this allows the residual moisture to redistribute throughout the product, ensuring a well-defined, visible crumb.

Avoid using eggs or milk to glaze the croissant: they could interfere with the product rising properly during baking. If you want a glossy finish, you can brush the croissant while it’s still hot, as soon as it comes out of the oven, with a syrup made from water, sugar and vanilla (or citrus zest or another flavor of your choice).

To enhance the flavor of the croissant, try brushing it while it’s still hot, as soon as it comes out of the oven, with melted cocoa butter and sprinkling it with sugar crystals.