Slightly modified from Classic German Baking by Luisa Weiss
I scaled the flour back a bit, and increased the heavy cream. I think this subtle change was necessary due to the differences in working with European flour vs. American flour. I also found my dough only needed 15 to 20 minutes of chilling, not the hour recommended in the book. Lastly, yes, I'm sharing this recipe mostly in metric. If ever there was a time to finally embrace baking by weight, now would be it.