Dry ingredients:
200g Schär Mix-B for bread
100g Cornstarch
50g Sugar
10g Angel ZERO
20g Fresh brewer’s yeast
4g Salt
0.5g Vanillin

Liquids:
195g Very cold water
15g Vegetable oil

For laminating:
150g Margarine for puff pastry/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 mixer, scrape down the sides of the bowl with a spatula, and bring the dough back to the center.

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

Meanwhile, shape the margarine into a rectangle about 1 cm thick. It doesn’t need to be perfectly rectangular; the important thing is that the thickness is even. If the room temperature is particularly high, it may help to chill 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 margarine block in the center and cover it with the remaining dough.

Give it 2 single turns (three-folds) at 8 mm thickness, with no pauses or rests between turns. Use rice starch only when needed and don’t overdo it, or the dough will dry out too much.

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

Don’t 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, placing it on a baking tray lined with parchment paper.

Cover with a bag that has been brushed with oil or nonstick spray, and leave to rise 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, freeze the croissants. They can be stored 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 developed, airy product; more folds = a less developed product with a denser interior.

Let the croissant cool completely before cutting it: this allows the remaining 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, just out of the oven, with a syrup made from water, sugar and vanilla (or citrus zest or another flavor of your choice).

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