Dry ingredients:
200g Jolly Zero Problem Bread and Pizza Mix by Novaterra Zeelandia
200g Cornstarch
60g Sugar
35g ANGEL MIX 3.0
25g Fresh baker's yeast
4g Salt

Liquids:
300g Very cold water
20g Vegetable oil

To laminate:
200g Margarine for puff pastry/croissant

Optional:
Flavorings to taste, citrus zest, vanilla, etc. etc.

Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the dough hook.

Slowly stream in the liquids, then increase to medium-high speed and continue mixing for 5/6Minutes. From time to time, with the machine stopped, scrape down the sides of the bowl with a spatula and bring the dough back to the center. It is essential to obtain a smooth, homogeneous, firm dough, completely free of lumps.

Meanwhile, shape the margarine into a rectangle with a thickness of about 1cm. It does not need to be perfectly precise; an even thickness is sufficient. If the room temperature is particularly high, it can be helpful to place it in the refrigerator for 3/4Minutes before the lamination phase. It is essential that the dough (détrempe) and the fat have the same consistency and plasticity, to prevent cracks or surface breakage that would compromise the final result and the entire process.

Transfer the dough to the work surface and, using rice starch for dusting, roll it out with a rolling pin to obtain a long, narrow rectangle with a thickness of 8mm, sufficient to place the margarine block in the center and fully enclose it with the remaining dough.

Give 2 double folds (book folds) at 8mm thickness, without pauses or resting between one fold and the next. Use rice starch when necessary but avoid overuse, or the dough will dry out excessively.

Roll the dough out to a thickness of 6mm and cut the desired shapes. Do not discard any dough scraps; instead, divide them and place them in the center of each piece before rolling. Lightly spray the surface of the triangle with water and roll it up to form the desired product, then place it on a baking tray lined with baking paper.

Cover with a bag previously brushed with oil or non-stick spray and leave to proof as indicated. Preheat the oven, remove the bag, and bake as directed. Optionally, dust the surface of the croissants with vanilla powdered sugar to achieve a deeper golden color.

Allow to cool on a wire rack and, once completely cooled, transfer to the freezer. Croissants can be stored at room temperature for approximately 48 hours, or freeze up to 30 days at -18°C.

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

Allow the croissant to cool completely before cutting: this lets the remaining moisture redistribute within the pastry, ensuring a well-defined and visible crumb structure.

Avoid using eggs or milk to glaze the surface of the croissant, as they can interfere with proper oven rise. If you want a shiny finish, brush the croissant while still warm, just out of the oven, with a syrup made from water, sugar, and vanilla (or citrus zest or any flavoring of your choice).

To enhance the croissant’s flavor, brush it when slightly cooled with melted cocoa butter and sprinkle with sugar crystals, almond flakes, hazelnut pieces, or other toppings as desired.