Filled with homemade frangipane cream, these Almond Croffles are perfect for breakfast, brunch or as a delicious dessert.
Disclaimer: this post is kindly sponsored by Baking Mad, however all opinions are my own.
First things first, what is a croffle?
This trendy pastry originated in South Korea and is predicted to be one of the biggest food trends of 2022. After making them myself, I can 100% see why 😊 Croffles are made using traditional croissant dough, but instead of being baked in the oven, they’re pressed on a waffle maker. The result? A croissant shaped waffle with a crunchy outside and a soft flakey inside. Delicious!
About these Almond Croffles
- Filled with frangipane cream
- Topped with flaked almonds and icing sugar
- Crunchy and caramelised like a waffle on the outside
- Flakey and soft like a croissant on the inside
- Made using ready-made croissant dough – there’s nothing wrong with cutting corners 😉
- No-bake recipe, ready in 15 mins
Almond croffles are made using a waffle maker
Another amazing thing about almond croffles is that they are a no-bake recipe, meaning the oven stays off! Instead, you will use a waffle maker to cook the croffles. If you haven’t used a waffle maker before, here are a few helpful tips:
- Choose a good-quality waffle maker. There are a lot of options out there but I can personally recommend this one by Sensiohome. It heats up quickly, cooks evenly and can be stored away easily.
- Grease the waffle plates with cooking spray oil. This will stop the croffles from sticking to the waffle plates. You don’t need much, just lightly grease the plates with cooking spray or a little butter.
- Pay attention whilst cooking the croffles. Once your waffle maker has heated up (normally there’s a light indicator that will turn off to let you know) pop the croissant onto the waffle plate and close the lid. They should take between 3-5 minutes to cook, but watch them carefully because they can burn very easily. The croffles are ready when they’re golden brown on top and lightly golden on the edges.
Let’s talk about the frangipane filling
Frangipane is an almond cream that may sound fancy by name but is actually very simple to make. The flavour is delicate but delicious, and the texture is similar to a traditional cake mixture. If you’ve ever had an almond croissant then the filling inside (and sometimes on top) is frangipane cream. Frangipane is spread onto the croissant dough, before it’s rolled up and cooked on the waffle maker.
Frangipane is made using these ingredients:
- Silver Spoon Caster Sugar – used to sweeten the frangipane and caramelise the outside of the croffle.
- Nielsen-Massey Almond Extract – you don’t get better quality extracts that Nielsen-Massey. Their almond extract smells incredible and adds a lovely nutty flavour.
- Nielsen-Massey Vanilla Extract – the vanilla isn’t absolutely essential but I love the combination of vanilla and almond flavours.
- Allinson’s Plain White Flour – helps thicken the frangipane cream. Allinson’s baking flours are really fine so there’s no need to sift the flour. Yay, one less step!
- Butter – use room temp butter so that it can be creamed with the sugar.
- Eggs – again use room temp eggs and choose a good-quality brand.
- Ground almonds – sometimes also called almond meal, ground almonds is what gives the frangipane it’s signature texture and nutty flavour.
3 ways to enjoy your Almond Croffles
Breakfast. Serve warm with seasonal berries, maple syrup and a fresh cup of coffee.
Sweet snack. Serve warm or cold topped with flaked almonds and icing sugar.
Dessert. Serve warm with ice cream, chocolate sauce or salted caramel. YUM 😍
Looking for more sweetness?
- 1 roll Ready-made croissant dough
- 50 g Silver Spoon Caster Sugar
Frangipane cream filling
- Ice-cream / berries / yoghurt / maple syrup / chocolate sauce optional extras for serving
Start by making the frangipane cream
- Beat the butter and sugar together until fluffy and combined.
- Add the egg, ground almonds, almond extract, vanilla extract and flour. Mix together until combined.
Now move on to the croissant dough
- Roll out the dough and slice into triangles.
- Spread the frangipane cream on top of each triangle, leaving a 1cm border clean around the edge. Be careful not to overfill otherwise the frangipane cream will leak out in the waffle maker. I'd suggest using 1-2 teaspoons per croffle.
- Starting from the base of the triangle, tightly roll the dough up tucking the triangle point underneath.
- Use your fingers to pinch the dough at both ends to seal them off.
- Pour the caster sugar onto a plate, then roll the croissants in the sugar so they are lightly coated.
Cook the croffles
- Plug in your waffle maker and wait until it has heated up.
- Lightly grease using cooking oil spray or a little butter.
- Cook one croffle at a time in the waffle maker until golden brown and cooked through (roughly 3-5 minutes).
Whilst you're cooking the croffles, make the sugar syrup
- Measure the caster sugar and water into a small saucepan. Place over a low heat and stir occasionally until the sugar has dissolved (roughly 5 minutes). Remove from the heat and set aside.
Decorate the croffles
- Once the croffles are cooked, use a pastry brush to lightly coat them with the sugar syrup.
- Scatter over some flaked almonds and dust with icing sugar.
Add your toppings and enjoy!
- Almond croffles are perfect for breakfast, dessert or as a sweet snack. Serve either warm or cold with a selection of delicious toppings.
More pudding recipes to try
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