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.
Liquids:
170g Water
1 Whole egg (approx. 55g)
Vanilla or preferred flavoring
Procedure:
Combine all the dry ingredients in the bowl of a stand mixer and start it at low speed, preferably using the paddle attachment. Begin mixing to ensure the dry ingredients are evenly distributed.
Slowly pour in the liquids while the machine is running, then gradually increase the speed to medium-high and mix the dough for about 4-5 minutes. Occasionally, stop the machine, scrape down the sides of the bowl with a spatula, and push the dough back towards the center. The goal is to obtain a smooth, homogeneous, and slightly firm mixture.
Cover the bowl with a kitchen towel and let it rest for about 15 minutes to allow the dough to fully hydrate. If the ambient temperature is very high (>25°C), place the bowl in the refrigerator.
After the resting time, transfer the dough to a work surface previously greased with seed oil. Also grease your hands with oil and divide the dough into eight portions.
Shape each ball and transfer it to a baking sheet lined with parchment paper. Lightly flatten them with your oiled fingers, cover, and let them rise.
Once risen, cut the parchment paper around each pastry so you can handle it by touching the paper and not the pastry itself.
Fry in hot oil, initially with the paper facing up. After about one and a half minutes, remove the paper, which will detach easily thanks to the oil and moisture escaping from the product, and turn the pastry, continuing to fry for another minute and a half.
Drain thoroughly from the oil, then transfer the pastries to a wire rack and let them cool completely.
Store in an airtight container at room temperature for about 12 hours. For decoration and freezing, see notes.
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:
You can substitute cornstarch with potato starch. In this case, remember to decrease the water by about 10g.
If you want a "puffier" and less flat final product, decrease the hydration, but with caution: less water also means a slight decrease in the final softness of the product.
As soon as you drain the product from the oil, let it rest for a few minutes on absorbent paper to remove excess fat and promote even cooling. Afterwards, you can sprinkle it with powdered sugar or roll it in granulated sugar. It is important to do this only when the product is completely cold or at least lukewarm: if sugar is applied when it is still hot, the residual moisture will tend to melt it.
You can freeze fried desserts, preferably without the finishing sugar. After they have cooled completely, you can store them in the freezer well-protected for up to 1-2 months. Thaw at room temperature and, if necessary, briefly reheat in the oven to restore crispness and texture. Alternatively, you can freeze the raw, pre-formed product: this is the most effective solution to preserve volume and quality after cooking.
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?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome 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 MIX 3.0
€20,00
5.0
1 review1
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