The croffle or crofle is a hybrid of a croissant and waffle.
Description
The croissant and waffle are both popular breakfast items across the world; the croffle combines the buttery layers of the croissant with the crispiness of the waffle.
Furthermore, the waffle patterning allows the pastry to catch
,
, or other toppings.
Many sweet and/or savory combinations are possible (e.g. avocado and feta, lemon cheesecake, and Nutella and banana).
History
Although it was popularized in South Korea, Irish pastry chef and TV show host, Louise Lennox, is sometimes credited with having inventing the pastry.
Lennox collaborated with bakery chain Cuisine de France at a 2017 pop-up called La Petite Boulangerie in
Dublin, Ireland where the croffle was the pièce de résistance.
However, a 2015
Food & Wine home cooking video in New York City also demonstrates how to make the croffle.
In November 2018, the café Aufglet debuted the croffle in Seoul.
Later in 2020, the croffle's popularity reached the United States, appearing in Flushing, Queens and Los Angeles Koreatown.
Preparation
Croffles require croissant dough which can either be made or purchased. Purchasing croissant dough is the more practical method.
Options for prepared dough include store-bought croissant dough or unbaked croissant dough from a local bakery.
The dough is rolled in a croissant configuration.
Then the croissant dough is rolled in sugar, either
White sugar or
Brown sugar, and evenly coated.
This enables the croffle to have a crispy golden exterior.
The dough is then cooked in a preheated
waffle iron.
The croissant is pressed into it until golden and cooked through.
Various toppings can then be added.
See also
