Croissants of the 50s

Ingredients for 1 servings:

• 1 cup flour
• 1 packet of dry yeast
• 1 tbsp sugar
• 1 ½ tsp salt
• 250 g butter, not too soft
• ½ cup milk, lukewarm

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 40 minutes

A slightly modified recipe by Julia Child from the 1950s, for 12 croissants made from yeast puff pastry

Adhering to the specified cooling times is very important, because if the butter melts, the croissants won’t turn out well! Mix all ingredients except the butter. Let the dough rise for 1.5 to 2 hours, until it has doubled in size. Then knead the dough very lightly, just enough to allow any air to escape. Let it rest in the refrigerator for 2 hours. Roll out the dough into a circle approximately 25 cm in diameter. Knead the butter while it is still firm, then place it in the center of the dough. Fold the dough over the dough, but do so in such a way that the dough doesn’t need to be stretched and doesn’t thin out or even tear at the sides. The butter in the dough should never get too soft, otherwise it will need to cool slightly in the refrigerator. Roll out the “dough-butter package” into a rectangle approximately 20 x 40 cm. The butter should not ooze out. Place the dough with the shorter edge facing you, fold the bottom piece of dough over so that you can place the top piece over it, like a folded letter. Roll out again into a rectangle and fold it in half as before. Chill for 2 hours. Then repeat the entire process and chill the dough again. Roll out the dough into a rectangle. Divide this rectangle in half. Then roll out one of the two pieces a little more and divide it into 3 equal strips. Roll out each strip again and cut from the top left edge to the bottom right edge to create two triangles. Pull each triangle slightly on one side so that it is isosceles. Roll up the triangle from the wide side and bend it into a croissant. Do the same with the remaining dough. Place the croissants on a baking sheet lined with baking paper and bake in an oven preheated to 180°C (fan) for 5-10 minutes until golden brown. Be sure to let them cool down before eating; they taste better then! Tip: Of course, any other ingredients can be added to the dough, such as chopped nuts or a marzipan filling.