Strawberry and chocolate croffle
Croffle is the combination of croissant and waffle. You can use stale croissants, puff pastry or croissant pastry to make it. I normally use leftover, stale croissants as this is the easiest way to use them up. This strawberry and chocolate croffle is so yummy, you could serve it as pudding with custard or vanilla ice cream after a Sunday roast, or for a special brunch. You can use fresh or frozen strawberries for this recipe.
Ingredients
Method
- Put the strawberries in a small sauce pan with the vanilla extract and agave syrup and cook until the fruit pieces are tender (not mushy!) and the liquid has reduced to syrup. Set aside.
- Turn on the waffle maker.
- Cut the croissants in half (lengthwise).
- Scatter some chocolate pieces onto he bottom half, then spread some strawberry compote on top. Cover with the top part of the croissant. Don’t fill the croissant with too much chocolate & strawberries!
- Put one croissant in the waffle maker, then close the machine, slightly pressing down the top iron.
- Cook for 2-3 minutes or until it looks crispy.
- Make the other croffle, then cut both in half and top them with the remaining strawberry compote and custard or chocolate sauce, ice cream etc.
- Serve warm.