One-Step Croissants

My standard croissant recipe calls for an 8-hour to overnight chill after the dough is mixed, then begins the process of layering the dough with the butter and rolling and folding it repeatedly. After all that, you have to chill the dough again before rolling it out to make the croissants. In this method, the mixing is accomplished in the food processor and the dough is rolled and folded once instead of several times. After a short rise, the dough is ready to be made into croissants. I’ve m