Dissolve the cappuccino powder in 50ml hot water and let it cool down.
Then knead a dough from the remaining ingredients and the cooled cappuccino and let it rest for 60 minutes in the refrigerator.
Shape the dough into a 2 cm thick roll and cut into 1 cm pieces. Shape the dough pieces into rolls and then bend them into croissants and place on a baking sheet lined with baking paper.
Bake at 160 ° C hot air for about 15 minutes. After cooling, decorate with dark and white couverture as desired.