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Strawberries and Cream Croffle by Patrick Ryan

Serves: 2Category: PastryChef: Patrick RyanCourse: DessertMachine: MixerTotal time (min.): 25 plus proving time
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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.

Ingredients

For the recipe to make your own croissants see the following link here

   
For the vanilla mascarpone:

To serve:

Tools

Method

Preparing the dough:

  1. 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.
  2. 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:

  1. Add all the ingredients to a mixing bowl and whip till stiff peaks. Place into the fridge until required

To serve:

  1. 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.