Is the croffle, a croissant made into a waffle, a clever idea or an awful one? Both! To me, the name sounds awful, but itâs a clever way to make the delicious, flaky pastry!
Theyâre 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.
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 itâs a pinwheel! Or is it a butterfly?
I didnât have to grease my waffle maker because there was more than enough butter in the croissant dough. Thatâs a plus!
Another thing I like about this method is that itâs faster than baking. (The instructions on the box say to bake the croissants for 24-28 minutes at 350°F / 177°C.)
In the waffle maker, however, it only took about 8-10 minutes for the frozen croissant to transform into a croffle. La métamorphose! (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 didnât burn. I noticed that when it was almost done, it puffed up a little bit. When I tried to push down on the waffle makerâs 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, itâs croissant-waffles. What will they think up next? đ„ đ§
I would say it’s clever marketing but, maybe because I don’t like waffles, I think it’s an awful idea! đ
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I hear you! đ
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I have heard of cronuts before but this is the first that that I hear of croffles. Being a huge fan of croissants, Iâm really not sure how I feel about this đ Indeed, what will they think of next?
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Just a guess: deep-fried crossants! Unless thatâs a thing already! đ
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Hahaha, please donât give them ideas đđ
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I tried a croffle a few months ago, and I think it was just-okay. Sure, I could taste both the flakiness of the croissant part and the breadiness from the waffle side, but it still wasn’t anything to write home about. Apparently, the current trend is the cruffin, which is a blend of croissant and muffin!
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A cruffin! Now thatâs one Iâd like to try. Thanks for sharing!
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Your careful and practical research was dogged, focussed and self-sacrificing here. I want to try one now.
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đ bon appĂ©tit !
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