Prepare a shortcrust pastry from the first seven ingredients.
Cover the dough and let it rest in the refrigerator for about 1/2 hour. Then form a 40 cm long roll from the dough and cut off pieces about 1 cm thick.
Shape the dough into croissants on a floured work surface and place them on a prepared baking tray. Bake in a preheated oven at 180°C for about 15 minutes.
After cooling, melt the cake glaze and finally dip the ends of the croissants in it.