Croffle

A hybrid pastry born in Korea, blending the flaky texture of a croissant with the crispness of a waffle. Very popular in Irish and European cafés, it is often served topped with cream, fruit or syrup.

35 min
2 servings
Medium
Moderate
🇮🇪 Ireland

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Ingredients

Sirop

2 tbsp Maple syrup

Spices & seasoning

Ground cinnamon

Optional extras

1 tsp Chocolate spread

Instructions

Preheat the waffle iron over medium-high heat, letting it heat up for 5 minutes.
Cut the croissants in half horizontally to get a top and a bottom.
Lightly brush both faces of the croissant halves with melted butter using a pastry brush.
Place each croissant half on the waffle plate and close the lid, pressing gently.
Cook for 3 to 4 minutes until the surface is golden and crisp.
Carefully remove the croffles and let them rest for 1 minute so they stay crunchy.
Dust with icing sugar and cinnamon.
Top with crème fraîche, red berries and a drizzle of maple syrup before serving.