Gluten free, wheat free, corn free and 100% vegan
Cocoa croissant 2
Amount : 8 croissants
Preparation time : 20 minutes
Leavening : 80 minutes at 45°C @ 70/80% R.H.
Cooking : 23 minutes at 180°C
Difficulty level : Difficult
Food cost (indicative) : €3.90/kg for self-produced mix
Product used: Angel Mix 2.0, Psillio
Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.
Ingredients:
Powders:
180g Potato starch
40g Very fine rice flour
60g Rice starch
10g Bitter cocoa powder
50g Sugar
4g Sale
20g ANGEL MIX 2.0
8g PSILLIO
20g Yeast
Liquids:
200g Water
15g Seed oil
To browse:
150g Margarine for croissants/puff pastry
Procedure:
Place all the powders in the bowl of the mixer. Add the liquids gradually, working the dough with the dough hook at medium-high speed. While working, stop occasionally to clean the sides of the bowl with a spatula, bringing the dough back to the center. Knead vigorously for at least 4-5 minutes.
In the meantime, form a rectangle with the margarine, maintaining a uniform thickness of about 1 cm. It is not necessary to obtain a perfect rectangle, the important thing is that the thickness is homogeneous. If you use non-professional margarine or the room temperature is high, you can leave it in the freezer for 3-4 minutes to make it easier to work with.
Transfer the dough to the work surface and, using the rice starch as a dusting, roll it out to form a long, narrow rectangle, large enough to contain and cover the stick of margarine. Use the classic method to scoop out the fat, like for puff pastry or croissants.
Proceed with THREE turns by THREE ('simple' turns), rolling out the dough to a thickness of 8 mm. Don't take breaks between one round and another and use the bare minimum of rice starch as a dusting. If necessary, brush away any excess starch to avoid altering the dough. If in doubt, you can consult our video on the Angel Food YouTube channel or other online tutorials on laminating puff pastry dough.
Roll out the dough - always maintaining a thickness of 8mm - into a rectangle with the long side at least 32cm. Make 4 rectangles with the short side of 8 cm, and from each create two croissants, cutting the rectangle diagonally from one corner to the other. This will give you a total of 8 croissants. Don't throw away any scraps of dough: distribute them in the center of each triangle before rolling it.
Spray lightly with water and roll gently to give the classic croissant shape, avoiding over-tightening.
Cover the rolled croissants with a bag brushed with oil or non-stick spray and let rise according to the directions.
Preheat the oven, then remove the bag gently and bake the croissants following the times and temperatures indicated.
Once cooked, transfer the croissants to a wire rack to cool completely. After cooling, freeze them if necessary. You can store them at room temperature for about 48 hours or freeze them for up to 30 days at -18°C.
Note:
Activate Angel Mix for optimal leavening: Heat the water indicated in the recipe to 80°C, add it to Angel Mix and mix with a whisk until you obtain a smooth and stable gel. Cool quickly and use within 12 hours, storing in the refrigerator. Before adding it to the dough, check the weight of the gel: it must correspond to the initial weight of water and Angel Mix (e.g. 220g). Add water if necessary. From here, proceed as indicated in the recipe. Remember that activation is not necessary or even mandatory, you can easily proceed without carrying out this step, you will still obtain an excellent final product, well developed in leavening and cooking.
Initial crumbly dough: Don't worry if in the early stages the dough seems dry or difficult to work with. Do not add liquids: after a few minutes it will become smooth, firm and elastic. On the contrary, if you want to add liquids to test the hydration of the dough, add a little at a time!
Humidity during leavening: Keep the environment humid to favor the extension of the surface of the product. If you don't have special equipment, use a pan with boiling water in the proofing chamber.
Regular honeycombing: To obtain a uniform interior with a "professional" appearance - or for Instagrammable photos - do not add the dough scraps in the triangles.
Consistency of the pastel: The dough must be plastic and compact, never too soft or dry. Adapt the water based on the absorption of flours, cocoa and starches, which may vary. Always start from the minimum quantities to avoid waste.
More open honeycomb: To obtain a product with a more open and airy honeycomb, you can make just two turns of three, or one turn of four and one turn of three - instead of three simple turns.
Reduction of food cost: To lower the cost of the self-produced mixture up to €3.50/kg, you can replace the potato starch with corn starch and the rice starch with tapioca starch.
By replacing all the starches with only corn starch, the food cost of the mixture drops to €3.30/kg instead of the initial €3.90/kg.
Hydration: It is important to remember that changing the type of starch also means adapting hydration to the type of ingredient you decide to use. Some testing is likely needed to get the best balance.
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