Description

Almond Croffles combine the flaky, buttery layers of croissant dough with a rich, nutty frangipane cream, cooked to golden perfection in a waffle maker. These delightful pastries are finished with a sweet sugar syrup glaze, crunchy flaked almonds, and a dusting of icing sugar, making them an irresistible treat perfect for breakfast, dessert, or an afternoon snack. Serve them warm or cold with your favorite toppings such as ice cream, berries, yogurt, maple syrup, or chocolate sauce.

Ingredients

Frangipane Cream

50 g Unsalted butter (soft, at room temperature)
50 g Silver Spoon Caster Sugar
1 large Egg (at room temperature)
60 g Ground almonds
1 tsp Nielsen-Massey Almond Extract
1 tsp Nielsen-Massey Vanilla Extract
20 g Allinson’s Plain White Flour

Croissant Dough

1 roll Ready-made croissant dough
50 g Silver Spoon Caster Sugar (for coating)

Sugar Syrup & Toppings

60 g Silver Spoon Caster Sugar
30 ml Water
Flaked Almonds (for decoration)
Silver Spoon Icing Sugar (for dusting)
Ice-cream, berries, yoghurt, maple syrup, chocolate sauce (optional extras for serving)

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Instructions

Make the frangipane cream: Beat the unsalted butter and 50 g caster sugar together until fluffy and combined for a smooth base.
Mix frangipane ingredients: Add the egg, ground almonds, almond extract, vanilla extract, and plain flour to the butter mixture, then mix thoroughly until fully combined into a creamy frangipane.
Prepare the croissant dough: Roll out the ready-made croissant dough on a clean surface and slice it into triangles.
Apply frangipane cream: Spread about 1-2 teaspoons of the frangipane cream onto each dough triangle, leaving a 1 cm border around the edges to prevent leakage during cooking.
Roll croissants: Starting from the base of the triangle, tightly roll the dough up, tucking the pointed end underneath to secure the shape.
Seal the edges: Pinch the dough at both ends firmly with your fingers to seal in the filling and prevent it from oozing out while cooking.
Coat with caster sugar: Pour 50 g caster sugar onto a plate and roll each croissant gently in the sugar to lightly coat the surface.
Heat waffle maker: Plug in your waffle maker and wait until it has fully heated up for optimal cooking results.
Grease waffle maker: Lightly grease the waffle plates with cooking oil spray or a small amount of butter to prevent sticking.
Cook the croffles: Place one croissant at a time into the waffle maker and cook for 3-5 minutes, or until golden brown and cooked through.
Make sugar syrup: While croffles cook, combine 60 g caster sugar and 30 ml water in a small saucepan over low heat.
Dissolve sugar: Stir occasionally until the sugar dissolves completely (about 5 minutes), then remove from heat and set aside.
Coat croffles with syrup: Once cooked, brush the croffles gently with the warm sugar syrup using a pastry brush to add sweetness and shine.
Decorate: Sprinkle flaked almonds over the coated croffles and dust with icing sugar for an elegant finish.
Serve with toppings: Add optional toppings such as ice cream, berries, yoghurt, maple syrup, or chocolate sauce as desired, and enjoy warm or cold.

Notes

Be careful not to overfill the croissant triangles with frangipane to avoid leakage during cooking.
Cooking times may vary slightly depending on your waffle maker model; check for a golden brown color and cooked-through texture.
The sugar syrup adds a glossy finish as well as additional sweetness, but can be omitted for a less sweet option.
These croffles can be served as a dessert, breakfast item, or sweet snack throughout the day.
Store any leftovers in an airtight container and reheat gently in a toaster or oven for best freshness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast, Dessert, Snack
Method: Grilling
Cuisine: French-inspired