Product used: Angel Mix 3.0 Quantity: 6 pieces Preparation time: 20 minutes Proofing:NN @ NN Baking:25 minutes @ 200°C in a fan oven Level:Medium
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For laminating:
150g Margarine for puff pastry/croissants
To garnish:
Peach jam
Sliced peaches
Optional:
Flavourings to taste (Vanilla, Citrus, etc.)
Procedure:
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, then increase to medium-high speed and mix the dough for 5/6 minutes. From time to time, stop the machine, scrape down the sides of the bowl with a spatula, and push the dough back to the center. You should obtain a smooth, homogeneous, firm, and lump-free mixture.
Meanwhile, prepare the margarine by forming 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 put it in the refrigerator for 3/4 minutes before laminating.
Transfer the dough to a work surface and, using rice starch as dusting flour, roll it out with a rolling pin until you obtain a long, narrow 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 three-fold turn + 1 four-fold turn + 1 three-fold turn, always maintaining an 8mm thickness, without pausing between turns. Use rice starch only if necessary, avoiding excess to prevent the dough from drying out too much.
Then roll out an 8mm thick rectangle, remove excess starch, and moisten the surface with water. Roll it up starting from the shorter side to create a log.
Divide into 6 discs and roll out each disc as shown in the video recipe. Garnish with jam and peach slices and fold in half like a wallet.
Dust with powdered sugar and bake as directed. Let cool completely and store in the refrigerator for up to 3 days, or in the freezer for up to 30 days.
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:
If you prefer a richer flavor, you can substitute margarine with puff pastry butter.
For a starch and corn flour-free alternative, you can substitute them with potato starch and rice flour respectively.
You can roll out the puff pastry discs using granulated sugar on the work surface for a crispier and more caramelized end product.
This is a basic recipe: it can, of course, be customized and adapted to your needs and those of your clientele. Replace the jam with Nutella, or with custard and sour cherries, or with bananas and maple syrup, etc., etc. Study the best interpretation of this recipe to make it YOURS and UNIQUE.
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
total reviews
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