Put butter, cream cheese and flour in a mixing bowl and knead with the dough hook of the hand mixer to form a smooth dough. Wrap in foil and place in the freezer for about 15 minutes.
Divide the dough into 4 pieces. Mix the brown and white sugar with the ground hazelnuts. Sprinkle 1/4 on the work surface. Roll out 1 piece of dough round (approx. 26cm). Divide into 16 pieces with a cake divider. (Alternatively cut into 16 pieces with a knife.)
Process the rest of the dough in the same way. Roll the pieces into croissants, starting on the broad side and rolling up to the tip.
Place the croissants with the point upwards on 2 baking sheets lined with baking paper. Bake the croissants one after the other in the preheated oven (electric stove: 175 degrees / convection 150 degrees) (gas: level 2) for about 12 minutes.
TIP: If you like chocolate, you can also coat the tips of the croissants with dark and white couverture.
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