Nut and chocolate croissants Recipe

 Ingredients Masa
     500 g butter
     100g caster sugar
     1 tsp vanilla essence
     Wheat flour 0000 300 g
     120 g walnuts
Housing
     60 g caster sugar
     100 g dark chocolate
Mass Procedure
Beat softened butter with powdered sugar and vanilla until cream.
Grind the walnuts with the flour until a fine powder.
Incorporate the beaten without working too.
Wrap in plastic film and leave in the refrigerator until it becomes compact.
Remove and spoon the pulp and Paris vide hand train horns the same size.
Place the pieces in a pan with nonstick paper.

Housing
And cold, split in two. A half sprinkled with icing sugar and half dip the ends with melted chocolate.