To laminate:
200g Margarine for puff pastry/croissant
Optional:
Flavors, vanilla, citrus zest, etc.
Procedure:
Combine all the powders in the mixer bowl and start it at low speed, preferably using the "leaf" accessory.
Gradually pour in the liquids and increase the speed to medium-high, continuing to mix for 5-6 minutes. Occasionally, with the mixer stopped, scrape the sides of the bowl with a spatula and return the dough to the center.
It is important to obtain a smooth, homogeneous, firm mixture and obviously without lumps.
Meanwhile, roll the margarine into a rectangle, rolling it out to a thickness of about 1 cm. It doesn't need to be a very precise rectangle; just make sure it's uniform in thickness. If the room temperature is particularly high, it may be helpful to refrigerate it for 3-4 minutes before rolling it out.
Transfer the dough to a table and, using rice starch as a dusting, roll out with a rolling pin into a long, narrow rectangle 8mm thick, enough to fit the margarine block in the center and cover it with the remaining dough. This is the classic method for incorporating the fat into a laminated puff pastry dough.
Knead the dough twice (four times) until it's 8mm thick, without pausing or resting between each turn. Use rice starch only if necessary, and don't overdo it, as it will dry out the dough too much.
Roll out to 6mm thick and cut out the desired shapes.
Don't throw away any dough scraps; instead, divide them into the center of each piece before rolling. Lightly spray the surface of the triangle with water and roll it into the desired shape, placing it on a baking sheet lined with parchment paper.
Cover with a bag previously brushed with oil or non-stick spray and leave to rise as indicated.
Preheat the oven, remove the pan from the bag, and bake as directed. Dust the top of the croissant with vanilla-flavored powdered sugar for an even more golden brown finish.
Let cool on a wire rack, and once cool, transfer to the freezer. Croissants can be stored at room temperature for about 48 hours, or 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 affect the final result: fewer folds = a more developed and airy product, more folds = a less developed product and a "denser" interior.
Leaves cool completely the croissant before cutting it: this way the residual moisture will be redistributed inside the product, allowing the alveoli to be well defined and visible.
Avoid using eggs or milk to brown the croissant's surface: they could compromise the product's proper development during baking. If you'd like a glossy finish, you can brush the croissant, while it's still warm and fresh from the oven, with a syrup made from water, sugar, and vanilla (or citrus zest or other flavoring of your choice).
To enrich the flavor of the croissant, try brushing it with melted cocoa butter and sprinkling it with granulated sugar, flaked almonds, chopped hazelnuts, etc.
Disclaimer: the information in this video refers to another recipe and should be ignored, but the preparation technique is the same for 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
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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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