Why Croffles Are The Trendiest Food Of The Season
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Croffles, a recent addition to the snack scene, are often sweet and eaten for breakfast or as an after-dinner nibble with your evening coffee. As the name implies, croffles are a cross between crispy, toasted waffles and the world of buttery, flaky croissants. The croffle, which gained popularity in Seoul's cafés, is roughly the same thickness as a standard waffle but lighter and airier.

Featuring an array of toppings, flavours, and forms, these sweet (and occasionally savoury) pastries swiftly established themselves as a mainstay in hip pastry shops and cafés throughout the globe. There are even restaurants that are solely devoted to them.

All it takes to make a croffle is to roast an unbaked croissant in a waffle machine. The result is a tasty croffle. If there isn't a café nearby that serves this morning dish, you can still try it at home.

What Is A Croffle?

Croffles are a hybrid of a waffle and a croissant. This delectable morning meal was created by Louise Lennox, an Irish pastry chef. It has gained international recognition and is currently one of the most beloved sweet street snacks in Korea. To make it, fry croissant pastry until it turns a gorgeous golden brown in a waffle iron.

Croffle Recipe

Ingredients

For the croissant dough:

  • 2 1/4 teaspoons of active dry yeast
  • 1/4 cup of warm water
  • 2 3/4 cups all-purpose flour, plus extra for dusting
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup of warm milk
  • 1 cup unsalted butter, cold

For croffle assembly:

  • Prepared croissant dough
  • Cooking spray or melted butter (for greasing the waffle iron)
  • Optional toppings: powdered sugar, maple syrup, fresh fruit, whipped cream, or chocolate sauce.

Method:

  • Combine the yeast and warm water in a small bowl. Until the yeast is active and foamy, let it sit for about five minutes.
  • Mix the flour, sugar, and salt together in a large mixing bowl.
  • Pour the warm milk and active yeast mixture into the well that you made in the middle of the dry ingredients. Stir to make a dough.
  • Roll out the dough into a rectangle on a board dusted with flour. Fold the dough over the cool butter in the centre of the rectangle, securing the edges. Roll out the dough once more and fold it like a letter into thirds. Two more times, repeat this procedure.
  • Refrigerate the dough for at least two hours or overnight, covered with plastic wrap.
  • Preheat your waffle iron according to the manufacturer's directions.
  • On a floured board, roll out the chilled croissant dough to a thin, even layer.
  • Cut the dough into pieces or rectangles to fit into your waffle iron. Optionally, fold or twist the dough to create more layers.
  • Coat the waffle iron with cooking spray or melted butter.
  • Place the cut dough pieces on a hot waffle iron. Close the waffle iron and cook until the croffles are golden brown and well cooked. Cooking times can vary, but they usually take a few minutes.
  • Carefully take the croffles from the waffle iron and place them on a serving platter.
  • Serve the croffles warm and add your favourite toppings, such as powdered sugar, maple syrup, fresh fruit, whipped cream, or chocolate sauce.
  • Enjoy your homemade croffles with a cup of coffee or your favourite beverage.

Note: You can place leftover croffles in an airtight container and refrigerate for up to 5 days.