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Miller decided to recreate this 19th-century croissant, eschewing butter altogether—a stark contrast to the hours of lamination needed for today’s pastries. While modern recipes require meticulous folding and rolling of butter-loaded dough that can take up to 24 hours, the simpler dough of the past could be made in a fraction of the time.
The Recipe: Crafting the 1850s Croissant
Using historical recipes, Miller detailed the ingredients needed for this archaic version: active dry yeast, water, milk, flour, salt, and eggs. By preparing a sponge as a preferment, the dough rises with minimal effort. This practicality and efficiency in baking highlights how much the culinary world has evolved, moving away from complex procedures toward convenience.