Dry ingredients:
240g Potato starch
40g Tapioca starch
20g Rice flour
40g Sugar
7g Salt
30g ANGEL MIX 3.0

Liquids:
180g Cold water
20g Vegetable oil

For laminating:
180g Margarine for puff pastry

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

Gradually pour in the liquids in a steady stream and increase to medium-high speed, continuing to mix for 5-6 minutes. From time to time, with the machine stopped, scrape down the sides of the bowl using a spatula and bring the dough back to the center.
It is important to obtain a smooth, homogeneous, firm mixture, completely free of lumps.

In the meantime, shape the margarine into a rectangle, bringing it to a thickness of about 1cm. It does not need to be perfectly precise; it is sufficient that the thickness is even. If the ambient temperature is particularly high or if a non-professional product is used, it can be helpful to place the margarine in the freezer for 3-4 minutes before the laminating stage.

Transfer the dough to the work surface and, using rice starch for dusting, roll it out with a rolling pin into a long, narrow rectangle with a thickness of 8mm, sufficient to place the margarine block in the center and fold the remaining dough over it. This is the classic method for enclosing the fat in laminated puff pastry dough.

Give 1 double fold ("four-fold") + 1 single fold ("three-fold") + 1 double fold ("four-fold"), always rolling to a thickness of 10mm, without resting times between folds and trying not to use excessive rice starch (if used, carefully brush off any excess). If in doubt about how to perform this operation, you can consult our video tutorials available free of charge on the Angel Food YouTube channel.

Roll out the dough to a thickness of 8mm (mini pizzas, puff pastry bites, palmier pastries, etc.) or 6mm (puff pastry horns, laminated breadsticks), depending on the type of product you wish to prepare.
Alternatively, the puff pastry can be rolled up, wrapped in a sheet of baking paper, sealed in a bag and stored in the freezer for up to 30 days or in the refrigerator for up to 4-5 days.

To use the pastry, remove it from the refrigerator or freezer well in advance so that it can be unrolled - once it has reached room temperature - without the risk of tearing.
Baking - which depends on the type, shape and size of the prepared product - should generally be carried out at 200°C for 15-25 minutes.

If you wish to extend the shelf life in the refrigerator, it is recommended to add a few drops of lemon juice or citric acid to the dough, as this will slow down oxidation.

Freezing the baked product is not recommended. It is far preferable to freeze the prepared, oven-ready product and bake it as soon as it has returned to room temperature.

During the initial mixing stages in the stand mixer, the dough may appear too dry and difficult to combine, resulting in a “crumbly” texture. It is important not to add any liquids, as this could compromise the final consistency. After a few minutes, the dough will become smooth, firm, and elastic. Be patient.

To obtain a perfect détrempe, the dough must be plastic and compact, never too soft or too dry. Even when following the recipe exactly, it may be necessary to adjust the water, as flours and starches absorb liquids differently. The advice? Start with small amounts, as suggested, to avoid waste if something does not go as planned.