Knead the butter, which is as soft as possible, with the nougat. Add the egg, vanilla sugar and salt and mix everything well. Sift the flour with the baking powder and gradually knead in. Shape the dough into a ball and wrap it in aluminum foil and let it rest in the refrigerator for 1 hour.
Preheat the oven to 180 °.
Shape the dough into long, thin rolls and cut them into small pieces. Shape these pieces into small croissants and place the croissants on a baking sheet. Bake light brown on the middle rack for 15-20 minutes.
Carefully lift the croissants from the baking sheet with a wide knife and let them cool on a wire rack.
Melt the chocolate icing in a water bath and dip the tips of the croissants in the icing. Let them dry well on a wire rack before putting the croissants in a tin for storage.
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