Mini Chocolate Croissants

For the mini chocolate croissants, knead butter in pieces, powdered sugar, flour, egg yolk and a pinch of salt with the dough hook of the mixer, then with floured hands, until smooth.

Wrap in plastic wrap and chill for half an hour. Divide dough into 4 equal sized pieces. Roll out each piece between 2 layers of baking paper (about 16cm diameter).

Spread dough circles thinly with 1 tablespoon of nut nougat cream each and sprinkle with 1 teaspoon of hazelnut brittle each. Cut out 10 triangles (like a cake). Preheat oven to 155 degrees Celsius.

Roll up the dough triangles from the outside to the inside and form them into croissants. Place with the dough end down on two baking sheets lined with baking paper.

Bake for 15-20 minutes, remove and let cool on a cake rack. Before serving the mini chocolate croissants, sprinkle them with powdered sugar.

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