For the nougat croissants, mix well the soft butter with the nougat. Add the egg, salt and vanilla sugar and mix well. Sift the flour with the baking powder into a bowl and knead in portions into the nougat mixture.
Knead the dough again with your hands, form it into a ball and wrap it well in plastic wrap and let it rest in the refrigerator for at least 4 hours (it also works overnight).
Cut off small portions of the dough and form them into a roll about 6cm long, which tapers off a bit at the ends. Shape the dough rolls into small croissants and place them on a baking tray lined with baking paper.
Bake the nougat croissants at 190 °C convection oven for approx. 12 minutes. As soon as the croissants have cooled down, the tips can be dipped in chocolate coating.
Preparation Tip:
Allow the couverture to dry well before layering the nougat croissants in a tin to store.
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