Patrick cooks

Strawberries and Cream Croffle

Strawberries and cream Croffle
Preparation time:
15 minutes (+ croissant proving time)  
Cooking time:
10 minutes

The perfect summertime treat, these morsels are a cross between a croissant and a waffle. It's made by cooking croissant dough which has been rolled in sugar in a waffle iron until beautifully golden brown.

  • Strawberries and cream Croffle


    • For the recipe to make your own croissants see the following link (here)
    For the vanilla mascarpone:
    • 200g mascarpone
    • 50g icing sugar
    • 50g whipping cream
    • 2 tsp of vanilla extract.
    To serve:
    • Maple syrup
    • Strawberries
  • Method

    Preparing the dough:
    • Once the croissants have been shaped, the process of making the croffle is super easy. Once the croissants have been shaped, allow them to prove for 2 hours, you don’t want to prove the croissants fully as you still need to be able to handle them.

    • Preheat the waffle iron. Roll the croissants in caster sugar and cook in the waffle iron for 8 to 10 minutes.

    For the vanilla mascarpone:
    • Add all the ingredients to a mixing bowl and whip till stiff peaks. Place into the fridge until required

    To serve:
    • The croffles should be golden all over, as they cool slightly, the sugar will harden, create a lovely crisp outer shell. Serve the cooked croffles with the vanilla mascarpone, freshly diced strawberries and a drizzle of maple syrup.

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