Work the butter, cream cheese and flour into a smooth dough using the dough hook on the hand mixer. Wrap in foil and put in the fridge for about 2 hours.
Then divide the dough into 4 equal pieces. Mix the brown and white sugar with the hazelnuts. Sprinkle 1/4 of the nut mixture on the work surface. Roll out a piece of dough round (approx. 26cm). Cut into 16 pieces of cake with a cake divider or a knife and roll them up into croissants, starting on the broad side and rolling up to the tip. Process the rest of the dough in the same way. Place with the point down on 2 baking sheets lined with parchment paper. Bake trays in a preheated oven (electric stove: 175 degrees, convection: 150 degrees) for about 12 minutes. Let cool down.
Tip:
If you want more calories or more refined, sprinkle some chopped dark or milk chocolate on the work surface,
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