Crispy Croffles: Your Must-Have Home Cafe Dessert
Don’t Miss the Trend! Making Gorgeous Croffles at Home
On a winter break day, I decided to make a special treat for my daughter who had come home. She grew up in a country where labor was cheap, like royalty, and wasn’t very skilled in the kitchen, so I imagine living on her own was quite challenging. As soon as she got in the car, she started listing all the foods she wanted to eat during this break: spicy abalone stew, croffles, Yeopdduk (spicy rice cakes), chewy rice cakes pressed with a waffle maker, Korean bakery cream buns, and more. It was both amusing and a little sad to see that even at 20, she still seemed like a child. So, I took out frozen croissant dough from the freezer to thaw and let it proof slightly. While that was happening, I dug out my dusty waffle maker from the bottom cabinet. ‘Hi, waffle maker. Long time no see~ haha.’ Since I didn’t have fresh fruit, I grabbed some frozen strawberries and blueberries from the freezer, melted them down, and simmered them with a spoonful or two of sugar. Then, I added a scoop of yogurt powder and topped it all with whipped cream, and it looked quite fancy. I heard croffles were all the rage, so I decided to follow the trend!
For the Croffles- 3 croissant dough sheets
- Icing sugar, for dusting
For the Berry Compote- 1 cup frozen mixed berries
- 2 Tbsp sugar
For the Sweet Cream- 200g heavy cream
- 20g sugar
- 1 Tbsp plain yogurt powder
- 1 cup frozen mixed berries
- 2 Tbsp sugar
For the Sweet Cream- 200g heavy cream
- 20g sugar
- 1 Tbsp plain yogurt powder
Cooking Instructions
Step 1
Take the croissant dough sheets out of the freezer and let them thaw at room temperature until they become soft and slightly puffy. Once proofed, place them into a preheated waffle maker and cook until golden brown and crispy on both sides. It’s best to cook them over medium-low heat to ensure they are cooked through without burning.
Step 2
In a small saucepan, combine the frozen mixed berries and 2 tablespoons of sugar. Place over medium-low heat and bring to a simmer. The berries will start to release their natural juices.
Step 3
Once you see a little bit of liquid forming, increase the heat slightly and simmer for another 1-2 minutes. You don’t need to cook it down like jam; just let it reduce slightly so the berries retain some texture and their fresh, tangy flavor.
Step 4
In a chilled bowl, add the cold heavy cream (200g), sugar (20g), and plain yogurt powder (1 Tbsp). Whip the cream using an electric mixer or a whisk until stiff peaks form. Make sure the cream is firm enough to hold its shape. The yogurt powder adds a lovely tanginess and creaminess.
Step 5
Generously spoon the whipped cream onto the warm, freshly made croffles. Top with the slightly simmered berry compote for a burst of color and flavor. Finish by dusting with icing sugar through a sieve for a beautiful presentation. Serve immediately while warm for the best taste and texture.
