Is the croffle, a croissant made into a waffle, a clever idea or an awful one? Both! To me, the name sounds awful, but itā€™s a clever way to make the delicious, flaky pastry!

Theyā€™re not new, but I recently saw someone make a gaufre croissant (waffle croissant) on social media. It was new to me and it looked fun to make, so I gave it a try. This is how it turned out.

it tastes like a croissant, but it looks like a waffle

I put two ready to bake frozen mini croissants in my Belgian waffle maker side by side and I got this star-shaped croffle. Maybe itā€™s a pinwheel! Or is it a butterfly?

I didnā€™t have to grease my waffle maker because there was more than enough butter in the croissant dough. Thatā€™s a plus!

Another thing I like about this method is that itā€™s faster than baking. (The instructions on the box say to bake the croissants for 24-28 minutes at 350Ā°F / 177Ā°C.)

In the waffle maker, however, it only took about 8-10 minutes for the frozen croissant to transform into a croffle. La mƩtamorphose! (Well, maybe it is a butterfly!)

Unlike the baking method, in which you can leave the oven alone while it does its thing, I found that I had to stand by and check on the croffle every minute or two to make sure it didnā€™t burn. I noticed that when it was almost done, it puffed up a little bit. When I tried to push down on the waffle makerā€™s top metal plate, I even felt a little resistance!

In 2013, you may recall the birth of the Dominique Ansel-created cronut. The croissant-donut was all the rage!

These days, itā€™s croissant-waffles. What will they think up next? šŸ„ šŸ§‡