Daily food & travel inspiration in your inbox

Croissant Waffle

Katie Quinn

How to make a Croissant Waffle aka Croffle.



  • Puff pastry sheets (thawed)

  • 2 tablespoon chocolate chips

  • 1 cup heavy cream

  • 3 tablespoon sugar

  • 1 teaspoon vanilla extract

  • 2 teaspoon Amaretto


  1. Thaw puff pastry sheets and press one in the waffle iron for 4-5 minutes. If want to make a pain au chocolat tribute, then just add some chocolate chips and fold.

  2. To make the whipped cream, whisk the heavy cream, sugar together in a bowl, and a minute later add the vanilla extract and Frangelico.

  3. Whisk until the cream starts to form peaks, about 5 minutes.

  4. Top the croissant waffles with the whipped cream.





Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I love waffles, and I love croissants, which include puff pastry. So why not put the puff pastry in the waffle iron to make a croissant waffle, or as I like to say, a croiffle? Alright, so first just unfold your thawed puff pastry. When you get puff pastry from the grocery store it's going to be frozen, so make sure it's thawed before you start this. Put my puff pastry on the waffle iron. But you know what I like better than a croissant? A pan au chocolat, so let's add chocolate to this. I've got some semi-sweet dark chocolate chips, and they're the little mini chocolate chips, because they're going to melt and incorporate a little easier together inside the croiffle. So I'm just gonna add these right to the center and then I'm gonna fold that in, and press. One of the amazing things about making croissants in a waffle iron as opposed to sticking them in the oven is that it doesn't take nearly as much time in a waffle iron, it's incredible, it takes like four minutes. In fact, I've done a whole lot of experimenting when it comes to waffle irons. I've baked brownies in them, I've done grilled cheeses, quesadillas, and all of that happens so much faster in a waffle iron than it does any other way, so thank you waffle iron! While that is waffling, let's move on to the whipped cream which is going to be our top to our pan au choco-waffle, and it's not just any whipped cream. A, it's home made; B, it's spiked. I'm gonna put a little bit of amaretto in it, it's gonna be awesome. My favorite way to whip cream is actually just to shake heavy cream in a jar. I just took this out of the freezer where I put it to cool, because the cream actually whips up a little quicker if this is cold. Plain heavy cream, and I add it to the jar. Put the lid on top, and then shake! It's nice to use a larger mason jar like this so that more air can be incorporated as you're shaking. If you use a small mason jar and the cream goes up to the top, you're not gonna get much air in, so it's gonna take you like an hour of shaking to get the same thing that's gonna happen with just a few minutes of this. Take a peek at this, see how my shaking's been doin'. Alright, it's gettin' there. So at this stage I'm gonna add in the vanilla extract, a bit of confectioner sugar, and just a splash of our liqueur, amaretto. You can also add, Frangelico is a great one, Bailey's Irish Cream would be really good. Amaretto, by the way, is an almond liqueur, it's gonna taste really good on top of this. It's looking good, I'm gonna shake just a bit longer. Alright, and there's my exercise for the day. Yeah, oh yeah, that's great. Whipped cream is ready, let's see if our pan au choco-waffle is ready. Oh yeah, and there is our pan au chocolat waffle. And then for the dollop of whipped cream. That is so good! I mean, who would have thought, a pan au chocolat waffle? Yes please! As always guys, keep it quirky.