Instructions: Dissolve the yeast in the milk. Sift the flour into a bowl. With a pastry blender or two knives, cut the butter into the flour until the particles are the size of split peas. Add the yeast mixture, sugar, cream, eggs, and salt. Mix thoroughly to make a smooth dough. If necessary, add a little more flour, as the dough should be just stiff enough to handle. Cover the bowl, and chill in the fridge overnight. Next day, roll out 1/4 inch thick on a slightly floured board.

Fold into thirds and roll out again. Fold and roll twice more. Use according to directions with each recipe. This makes a very rich, flaky pastry.

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