Is the croffle, a croissant made into a waffle, a clever idea or an awful one? Both! To me, the name sounds awful, but it’s a clever way to make the delicious, flaky pastry!
They’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.
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 it’s a pinwheel! Or is it a butterfly?
I didn’t have to grease my waffle maker because there was more than enough butter in the croissant dough. That’s a plus!
Another thing I like about this method is that it’s 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 didn’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 maker’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, it’s croissant-waffles. What will they think up next? 🥐 🧇