Step 1) Dissolve the yeast in the cold water and milk.

Step 2) Add egg, salt, sugar, and flour and mix everything together in a mixer for about 5 minutes. Knead the dough briefly on the table into a ball and refrigerate for 30 minutes.

Step 3) Place the cold butter between two pieces of baking paper and roll/pound it out to a square of about 15*15 cm. Be careful not to let the butter get soft. (refrigerate the butter again if it seems soft).*When rolling out the dough, use plenty of flour to prevent it from sticking to the table. It is important to roll out the dough without pressing down into it, as excessive pressure can ruin the delicate layers of puff pastry that give the lovely flakes.

Step 4) Roll out the dough into a square of about 25*25 cm. Place the rolled butter in the middle of the dough and fold the sides over the butter so that it is covered by the dough. Press the dough together gently and refrigerate for 30 minutes.

Step 5) Carefully roll out the dough into an elongated square. The dough should be about 1 cm high. Fold the two ends towards the middle and fold the dough once more so you have a total of 4 layers. Refrigerate the dough for 30 minutes.

Step 6) Repeat step 5.

Step 7) Carefully roll out the dough into a square of about 60*30 cm, divide the dough into two pieces of 60*15 cm. Cut 10 triangles from each strip. Roll each triangle from the wide end to the pointed end, into croissants.

Step 8) Place the croissants on a baking sheet and let them rise for 1-2 hours until they double in size. Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) convection for 10 minutes until they are golden.

Remove the skin from both chicken breasts.

Season the chicken breasts with salt and pepper and place them in a vacuum bag along with a bit of the liquid from the asparagus cuts.

Cook it sous vide/water bath for 1 hour and 15 minutes at 60 degrees Celsius (140 degrees Fahrenheit).

Spread the chicken skins out on a baking sheet with a piece of baking paper and lightly salt it. Place another piece of baking paper on top of the chicken skin and place an ovenproof dish on top of the chicken skin to keep it flat.

Bake the chicken skin in a preheated oven at 180-200 degrees Celsius (356-392 degrees Fahrenheit) until crispy, which takes about 20-30 minutes. Keep a close eye to prevent the skin from burning.

When the skin is crispy, place it on a piece of paper towel to cool.

When the chicken breasts are done, take them out of the bag and dry them off well.

Give them 20 seconds on each side in a pan/grill to get a bit of a crust.

After the pan, cut the breasts into smaller pieces and refrigerate. We typically do this in a freezer for about 15 minutes.

While the chicken cools, whisk together a mayonnaise.

Put an egg yolk into a bowl along with mustard and mix well, possibly with an electric mixer.

Slowly whisk the oil into the egg yolk until the mayonnaise begins to thicken (if the oil is added too quickly, the mayonnaise will separate).

Mix the homemade mayonnaise with crème fraîche in a bowl and season with salt, pepper, lemon juice, and apple cider vinegar.

Once the dressing is properly seasoned, fold in the cooled chicken pieces and asparagus cuts.

Cut the croissant like a roll and spoon in a few tablespoons of the chicken salad, then top with the crispy chicken skin.