Chop the chocolate with a knife. Mix the flour, starch, baking powder, sugar and vanilla sugar in a bowl. Press an indentation in the middle. Egg and ger. Place the orange peel in the recess. Put the butter in flakes on the edge. Spread the chocolate on top and knead everything from the middle with the dough hook. Knead briefly with your hands to form a smooth dough and put in the refrigerator for about 30 minutes. Take the cold dough and shape into small croissants (like vanilla croissants). Bake on a baking sheet lined with baking paper in a preheated oven for 15-17 minutes at 175 ° C. Let the croissants cool and dust with powdered sugar.
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