Crispy & Sweet! Easy Homemade Croffles with Frozen Croissant Dough & Whipped Cream
Perfect Golden Ratio! Making Flaky Croffles from Frozen Dough & Whipping Fresh Cream
Introducing a delightful treat that my kids are absolutely loving these days – Croffles! Making waffle batter from scratch can be quite a hassle, so I tried using store-bought mini croissant dough to make them, and they turned out to be incredibly delicious, exceeding my expectations! ^^ These homemade croffles are wonderfully crispy on the outside and soft on the inside, making them a perfect snack or dessert.
Main Ingredients- Frozen mini croissant dough
Fruit Toppings- Fresh strawberries
- Canned peaches
Whipped Cream- Heavy cream 250cc
- Sugar 20g
- Fresh strawberries
- Canned peaches
Whipped Cream- Heavy cream 250cc
- Sugar 20g
Cooking Instructions
Step 1
About 2 hours before baking, take the frozen croissant dough out of the freezer and let it thaw at room temperature. As the dough thaws at room temperature, it will undergo a second proofing, puffing up slightly and becoming wonderfully soft and airy. Once thawed, place the dough in an air fryer preheated to 180°C (350°F) and bake for about 10 minutes. This will give you delicious croissants, just like the ones from a bakery!
Step 2
Preheat your waffle maker over low heat. Place the thawed dough onto the waffle maker and close the lid. Cook for approximately 2 minutes and 30 seconds. Make sure to flip it halfway through to ensure both sides are golden brown and beautifully cooked. Initially, I thought about lightly greasing the waffle maker, but I found it wasn’t necessary. The croissant dough has enough fat content, so it releases easily without sticking. Once the croffles are golden and cooked, place them on a wire rack to cool slightly while you prepare the whipped cream.
Step 3
Whipping the Cream: Pour 250cc of cold heavy cream into a chilled bowl. Using an electric mixer (or a whisk), begin whipping the cream. Gradually add the 20g of sugar in three separate additions. Adding sugar in stages helps the cream hold its shape and creates a stable, fluffy whipped cream.
Step 4
It seems the room temperature was a bit high on this day, as it took longer than expected to whip the cream. To speed things up and ensure a firm consistency, I placed the bowl over an ice bath and continued whipping. This kept the cream cold, which is crucial for successful whipping. Tip for keeping the temperature cold: Place the bowl over an ice bath while whipping. Alternatively, chilling a stainless steel bowl in the freezer beforehand also works wonders. Eventually, the cream whipped up beautifully into a smooth, glossy consistency perfect for frosting. This whipped cream is versatile and can be used on bread, as a cake frosting, or in various other desserts.
Step 5
Cream Storage Tips: First, refrigerated storage is recommended. Once whipped, cream should be stored in the refrigerator. It’s best to consume it as quickly as possible. If you freeze whipped cream, the fat may separate upon thawing, making its texture less desirable. However, it’s not completely unusable! You can incorporate it into scone or cookie doughs for home baking.
Step 6
Second, for freezing: Unwhipped, liquid heavy cream can be frozen. To thaw, submerge the unopened carton in warm water for 2-3 hours before using it in baking. Still, refrigeration is generally recommended for optimal quality. If you’re unsure about the texture after freezing and thawing, it’s safer to use it in other recipes like cream pasta sauce or in doughs as mentioned for scones.
Step 7
Let’s get back to our waffles! Cut your fresh fruits into bite-sized pieces and arrange them on a plate. Add the warm croffles and a dollop of the freshly whipped cream. Garnish as desired. While whipping cream with just sugar is delicious, for a richer, nuttier flavor, try mixing in some cream cheese before whipping. This adds an extra layer of deliciousness to your croffles.
