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Gluten-free, wheat-free, xanthan-free, corn-free
Croissant with Corman butter
Product used: Angel ZERO Quantity: 8 pieces Preparation time: 25 minutes Proofing:70 minutes @ 30°C @ 50% relative humidity Baking:26 minutes @ 180°C in a fan oven Level:Difficult
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
For laminating:
180g Butter for laminating/croissants
Procedure:
Combine all the powders 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's important to obtain a smooth, homogeneous, firm mixture with no lumps.
Meanwhile, shape the butter into a rectangle about 1cm thick. It doesn't need to be perfectly rectangular; the thickness just needs to be 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 8mm thick, large enough to place the butter block in the center and cover it with the remaining dough.
Give it 3 single turns ("three-folds") to a thickness of 8mm, without pausing or resting between turns. Use rice starch only when necessary and don't overdo it, otherwise the dough will dry out too much.
Roll the dough out to a thickness of 8mm and cut out the desired shapes.
Don't discard any dough scraps; instead, divide them among the centers of the pieces before rolling them up. Lightly spray the surface of each triangle with water and roll it up to form the desired product, placing it on a baking sheet lined with parchment paper.
Cover with a bag that has been brushed with oil or sprayed with nonstick 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 powdered sugar for an even deeper golden color.
Leave to cool on a wire rack and, once cool, put the croissants in the freezer. They can be stored at room temperature for about 48 hours, or for 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 dough temperature is 21°C, the butter temperature is 14°C, and the room temperature is 26°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 residual moisture to redistribute throughout the product, helping the crumb structure to be well-defined and visible.
Avoid using eggs or milk to glaze the croissant: they could interfere with the product rising properly during baking. If you want a shiny finish, you can brush the croissant while it’s still hot, just out of the oven, with a syrup made with water, sugar, and vanilla (or citrus zest or another flavor of your choice).
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result will never be the same.
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 ZERO
€8,90
5.0
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total reviews
New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
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