Bianca's nougat croissants

Ingredients for 1 servings:

• 100 g butter
• 200 g nougat
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 300 g flour
• ½ tsp baking powder
• 100 g cake icing (chocolate)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Chocolate – bombastic nougat pastries

Knead the softened butter with the nougat. Add the egg, vanilla sugar, and salt and mix. Sift the flour with the baking powder and knead it into the mixture. Shape the dough into a ball, wrap it in aluminum foil, and refrigerate for 3-4 hours. Preheat the oven to 190°C (375°F). Shape the dough into a long, thin roll and then cut into approximately 80 6 cm pieces. Shape the rolls into small croissants and place them on a baking sheet. Bake on the middle rack for approximately 12-15 minutes until light brown. Remove the croissants from the baking sheet and let them cool on a wire rack. Melt the chocolate glaze in a water bath, then dip the tips of the croissants into the glaze. Let them dry thoroughly on the wire rack. The croissants will keep in a tin for a few days! Enjoy! These nougat croissants are especially delicious at Christmas!