Ingredients

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.

• Maple syrup
• Strawberries

Tools

• Titanium Chef Baker White XL

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.