Nougat croissants

Ingredients for 50 servings:

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

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Knead the softened butter with the nougat until well combined. Add the egg, vanilla sugar, and salt, and mix well. Sift the flour with the baking powder and gradually knead it into the nougat mixture. Shape the dough into a ball, wrap it in aluminum foil, and let it rest in the refrigerator for 3-4 hours. Preheat the oven to 190°C (375°F). Shape the dough into a long, thin roll and cut it into 50 pieces, each about 6 cm long. Shape it into small croissants and place them on a baking sheet. Bake the croissants on the middle rack for 12-15 minutes, until they are light brown. Carefully lift the croissants from the baking sheet using a wide knife and let them cool on a wire rack. Melt the chocolate coating in a water bath and dip the tips of the croissants in the glaze. Place the croissants on a wire rack. Allow the chocolate coating to dry thoroughly before layering the croissants in a tin for storage.