Croissants from Bon Appetit--long-lost recipe
Since the early '80s I've carried around with me a recipe from Bon Appetit for a short-cut croissant. The technique involved bypassing the folding and layering of dough and butter, and instead gently incorporating large chunks of cold butter into the dough (I seem to remember a food processor was involved). It wasn't 100% the real deal, but it made a pretty passable croissant and saved a lot of time. I want to make them again--anyone here happen to still have this recipe?