Sift the flour into the baking bowl. Add the salt, curd and butter. Work the dough with a table knife (not by hand) until it comes together and looks even. If possible, rest in the cold for a few hours.
Roll out the dough. Remove a rectangle of 50 x 30 cm. At the bottom edge, make a mark every 15 cm. On the upper edge, make the first mark after 7, 5 cm, the other marks also after 15 cm. Using the dough wheel and a ruler, move from the bottom corner to the first mark on the top edge, etc. Cut out isosceles triangles. On the left and on the right, a remnant falls away. Roll up the triangles from the wide side and bend them round. Place the croissants, spaced apart, on a greased baking sheet. Once again, place under a dish rack and let rise for about half an hour. Bake in oven heated to 200 degrees for 15 to 20 minutes until golden brown.
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