Chestnut and chocolate croffle
I normally make croffles with stale croissants but this time I used ready-rolled pastry, and they were absolutely delicious. This chestnuts and chocolate croffle is perfect for breakfast during the festive season! For a vegan version use dairy-free chocolate spread and pastry, for a gluten-free version use appropriate pastry.
Ingredients
Method
- Cut triangles from the puff pastry, then spread a teaspoon of chocolate on each triangle on the longer side, then crumble some chestnut purée on top. Roll them up making a croissant shape.
- Heat up the waffle maker, then lightly coat it with oil.
- Place 2 croffles on the lower iron, not too near to each other.
- Put the lid on and cook for 3-5 minutes until the outside is golden brown. If you want it more crispy, cook it longer; if you want it to be more fluffy on the inside, cook it for less.
- Make more croffles, repeating the steps above.
- Dust them with icing sugar and serve warm.