Dry ingredients:
240g Potato starch
40g Tapioca starch
20g Rice flour
40g White sugar
5g Fine salt
20g Fresh baker's yeast
30g ANGEL MIX 3.0

Liquids:
170g Cold water
15g Seed oil
1.5g Instant coffee powder

To laminate:
150g Margarine for puff pastry/croissant

For filling:
Milk or dark chocolate sticks

Combine all the powders in the bowl of a stand mixer and start mixing at low speed, preferably using the “hook” attachment. Gradually pour in the liquids and increase to medium-high speed, mixing for 5–6 minutes. Occasionally, with the machine off, 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 dough with no lumps.

Meanwhile, form the margarine into a rectangle about 1cm thick. It doesn’t need to be perfectly precise; just keep the thickness even. If the room temperature is high, chilling it for 3–4 minutes in the refrigerator can help before lamination.

Transfer the dough to the work surface and, using rice flour as dusting, roll it out into a long, narrow rectangle about 8mm thick. This should be large enough to enclose the margarine block in the center with the remaining dough covering it. This is the classic method for enclosing fat in laminated dough.

Perform three single folds, rolling each time to 10mm thickness, without pauses between folds. Use rice flour only if necessary, and sparingly, to avoid drying out the dough.

After completing the folds, cut thin strips about 5mm wide, parallel to the open sides. Lightly brush the dough surface with water so the strips stick, then lay them evenly on top with the laminated side facing up. This creates a decorative texture and a slightly crisp surface.

Roll the dough to 10mm thickness and cut into the desired shapes. Place chocolate inside each piece, then gently roll to enclose the filling. Any leftover scraps can be placed in the center of each piece before rolling. Lightly mist with water and roll to form the final shape, placing the pieces on a baking tray lined with parchment paper.

Cover with a bag lightly greased with oil or nonstick spray and proof as indicated. Preheat the oven, remove the tray from the bag, and bake as instructed. Optionally, dust the surface with vanilla powdered sugar for a more pronounced golden color and laminated effect.

Cool completely on a wire rack, then freeze if desired. The product can be stored at room temperature for up to 48 hours, or up to 30 days at –18°C.

Remember that before rolling, the side with the visible lamination must be turned downward; otherwise the cross-lamination will remain inside and won’t be visible.

Allow the product to cool completely before slicing. This lets the residual moisture redistribute, ensuring the crumb is well-defined and the layers are visible.

Avoid using eggs or milk to glaze the surface, as they can interfere with proper puffing during baking. For a shiny finish, you can brush the pastry while 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 enhance flavor and presentation, you can also brush the warm pastry with melted cocoa butter and sprinkle with sugar crystals or colored sprinkles.