Product used: Angel Mix 3.0 Quantity: 9 pieces Preparation time: 20 minutes Proofing:70 minutes @ 40°C @ 60% R.H. Baking:20 minutes @ 190°C in a fan oven Level:Difficult
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.
For laminating:
160g Croissant/puff pastry margarine
Recommended fillings:
Ricotta and chocolate chips, jam, Nutella.
Procedure:
Gather all the dry ingredients in the bowl of a stand mixer and start it at low speed, preferably using the paddle attachment. Gradually pour in the liquids, then increase to medium-high speed and work the dough for 5/6 minutes. From time to time, stop the machine, scrape down the sides of the bowl with a spatula, and bring the dough back to the center. You should obtain a smooth, homogeneous, firm, and lump-free mixture.
Meanwhile, prepare the margarine by shaping it into a rectangle about 1cm thick. It doesn't need to be perfect, but it's important that the thickness is uniform. If the room temperature is high, you can place it in the refrigerator for 3/4 minutes before laminating.
Transfer the dough to the work surface and, using rice starch as a dusting flour, roll it out with a rolling pin until you get a narrow and long rectangle, 8mm thick. It should be large enough to place the block of margarine in the center and cover it with the dough. Then proceed with the encasing, as in classic puff pastry.
Perform 1 turn of 3 and 1 turn of 4, always maintaining a thickness of 8mm, without pausing between turns. Use rice starch only if necessary, avoiding excess to prevent the dough from becoming too dry.
Then roll out a rectangle 8mm thick, remove any excess starch, and moisten the surface with water. Roll it up starting from the shorter side to create a log.
Divide into 9 discs and create the sfogliatelle as shown in the video recipe. The trick is to push the dough inwards using your thumbs, while pulling it towards you with your index and middle fingers, letting the dough slide quickly between your fingers. This prevents the sfogliatella from tearing: don't worry, it will take a few tries before you master it, but it's not difficult!
Garnish with your favorite filling: you can prepare the classic ricotta filling (you'll find millions of recipes online!), or with jam, or even Nutella!
Close the sfogliatella, cover, and let it rise as indicated.
As soon as they are ready for baking, brush the surface with seed oil and immediately place them in the oven.
Allow to cool completely before consuming. You can store sfogliatelle for a couple of days in the refrigerator, but they should be eaten freshly made!
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:
Greasing the surface of the sfogliatella makes it even crispier: since there's no lard, which adds flavor but also browning and crispiness, this step provides that "crunch" you expect from a sfogliatella.
Don't overfill the sfogliatella, otherwise you won't be able to close it properly and the filling will leak out during baking.
You can freeze the sfogliatella BEFORE the proofing stage, then thaw it and let it proof as if you had just made it when you need it.
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result 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 ZERO
€8,90
5.0
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total reviews
New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
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