Dry ingredients:
200g Rice starch
50g Potato starch
50g Rice flour
50g Sugar
15g Angel ZERO
20g Fresh baker's yeast
5g Salt

Liquids:
180g Very cold water
15g Seed oil

For laminating:
160g Puff pastry/croissant margarine

Room temperature: 22°C
Butter temperature: 20°C
Dough temperature: 19°C

Combine all the dry ingredients in the stand mixer bowl and mix on low speed, preferably using the paddle attachment. Gradually add the liquids and increase to medium-high speed, continuing to mix for 5–6 minutes. Occasionally stop the mixer and use a spatula to scrape down the sides of the bowl, returning the dough to the center.

It is important to obtain a smooth, uniform, firm dough that is completely free of lumps.

Meanwhile, shape the butter into a rectangle about 1 cm thick. It does not need to be perfectly precise; it only needs to be of uniform thickness. If the room temperature is particularly high, it may be helpful to leave it in the refrigerator for 3–4 minutes before laminating.

Transfer the dough to a work surface and, using rice flour as dusting flour, roll it out with a rolling pin into a narrow, long rectangle about 8 mm thick, large enough to enclose the "butter block" in the center and cover it with the remaining dough.

Perform 3 single turns ("three-fold") to a thickness of 8 mm, without pausing or resting the dough between turns. Use rice flour only when necessary and sparingly, otherwise the dough will become too dry.

Roll out the dough to a thickness of 8 mm and cut out the desired shapes.

Do not discard any dough scraps; instead, 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, then place it on a baking sheet lined with parchment paper.

Cover with a bag that has been previously brushed with oil or sprayed with non-stick spray and leave to rise as directed.

Preheat the oven, remove the baking sheet from the bag, and bake as directed. If desired, dust the surface of the croissant with vanilla icing sugar for an even richer golden color.

Cool on a wire rack and, once cool, place the croissants in the freezer. You can store them at room temperature for about 60 hours, or for up to 30 days at -18°C.

Rice starch gives the finished product a particular softness and a more pronounced chewiness compared to the other formulations, making the tasting experience even more pleasant. Furthermore, in synergy with Angel ZERO, it helps keep the croissant soft for longer, for up to 60 hours after baking even at room temperature. A result that would be difficult to imagine with a dough containing a high percentage of corn starch.

The less favorable aspect is naturally the economic one: a croissant made with about 65% rice starch has a significantly higher food cost compared to a version made with less expensive ingredients, such as corn starch. The final result, however, is noticeably better in several ways and can amply justify the difference in cost.

The number and type of folds also affect the final result. A lower number of folds promotes greater expansion and a more open and airy crumb, while increasing the number of folds results in a less expanded product, with a more compact and dense internal structure.

Let the croissant cool completely before cutting it. During cooling, the residual moisture redistributes itself within the product, helping to stabilize the structure and make the crumb more defined and visible when cut.

Avoid using eggs or milk to brown the surface: they could interfere with the proper development of the product during baking. If you want to achieve a shiny finish, you can brush the croissant while it is still warm, just out of the oven, with a syrup prepared with water, sugar, and vanilla. You can customize it by adding citrus zest or another flavoring of your choice.

To further enrich its flavor, instead try brushing the freshly baked croissant with melted cocoa butter and finishing with a generous sprinkling of sugar granules.