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.
Ice-cream / berries / yoghurt / maple syrup / chocolate sauceoptional 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.
Stuffed with spooky Oreo’s and topped with a chocolate spiderweb, you will love these quick and easy Halloween Rice Krispie Treats!
The Halloween baking continues! So far I’ve shared my easy Skeleton Oreos recipe and these indulgent Spiderweb Caramel Stuffed Brownies. I absolutely LOVE Halloween themed bakes. It’s so fun coming up with spooky ideas that are easy to re-create but look and taste delicious, and these Halloween Rice Krispie Treats are no exception! You only need 6 ingredients, and can knock them up in less than 20 minutes.
Reasons to love these Halloween Rice Krispie Treats
Crunchy, chewy and chocolatey!
Stuffed with a layer of spooky Oreos
No-bake recipe, made with only 6 ingredients
Takes less than 20 minutes
The perfect sweet treat for Halloween parties
How to make Halloween Rice Krispie Treats (step-by-step photos & details)
Step 1: Make the Rice Krispie mixture
You’ll start by melting the butter and marshmallows together in a saucepan. Keep the heat low and melt the ingredients slowly, using a spatula or wooden spoon to move them around to prevent the mixture from burning. Top tip: a silicone spatula is best as the marshmallow doesn’t stick as much.
Once that’s done, stir in the Rice Krispies, coating them in the marshmallow mixture.
Step 2: Layer with Oreos
Spoon half the Rice Krispie mixture into the baking tin and press it out into an even layer. At first it will be quite sticky but if you keep pressing it down, after a little while it won’t be as sticky. Now place the Oreos on top, gently pressing them into the mixture.
Step 3: Cover the Oreos with more Rice Krispie mixture
Spoon the remaining Rice Krispie mixture on top of the Oreos and again press it out into an even layer. You’ll want to press gently so not to crack the Oreos underneath, but firm enough that the mixture is firm and solid.
Step 4: Make the spiderweb chocolate topping
You’ll be amazed at how easy the spiderweb chocolate topping is to make. Just pour melted milk chocolate over the Rice Krispies and spread it out to the edges. Then pipe white chocolate spirals on top of the milk chocolate and drag a skewer through the spiral to make a spiderweb.
Equipment & ingredients used for this recipe
Halloween Rice Krispie Treats
Stuffed with spooky Oreo's and topped with a chocolate spiderweb, you will love these quick and easy Halloween Rice Krispie Treats!
12Oreosyou can use either the limited edition spooky Oreos or the normal ones
For the spiderweb chocolate topping
Make the Rice Krispie layer
Line a 8x8inch square baking tin with greaseproof paper.
Place the butter in a large saucepan and set over a low heat on the hob. Stir with a silicone spatula or wooden spoon until the butter has completely melted.
Now add the marshmallows and continue to stir until they melt into the butter. If the butter looks like it's sitting on top of the melted marshmallow just stir it vigorously until they combine.
Remove the saucepan from the heat and stir in the salt and Rice Krispies, coating them in the mixture. If your saucepan is too small, transfer the mixture into a mixing bowl and then add the Rice Krispies.
Spoon half the Rice Krispie mixture into the baking tin and press it out into an even layer. At first it will be quite sticky but if you keep pressing it down, after a little while it won't be as sticky.
Now place the Oreos on top, gently pressing them into the mixture.
Top with the remaining Rice Krispie mixture and press it out to conceal the Oreos underneath. Set the baking tin aside for now.
Make the spiderweb chocolate topping
Break up the milk chocolate into one bowl and the white chocolate in another. Melt each chocolate in the microwave in 30-second blasts (stirring after each) until smooth.
Pour the melted milk chocolate on top of the Rice Krispies.
Transfer the melted white chocolate into a small piping bag and snip off the end to make a small hole. Pipe different sized spirals on top of the milk chocolate.
Use a toothpick to drag through the spirals starting from the middle. Leave even spacing between each line to create a spiderweb effect.
Place in the fridge for 1-2 hours to set the chocolate.
Let the Rice Krispie Treats sit at room temperature for 30 mins before slicing.
Store your Halloween Rice Krispie Treats in the fridge for up to 5 days.
You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Reasons to love these White Chocolate Raspberry Cheesecakes
Go from mixing bowl to first bite in less than 20 minutes
This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
Raspberry and white chocolate are a match made in flavour heaven
No skills needed, this is a fool-proof recipe
Let’s talk flavours & textures
These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:
Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.
How to Make White Chocolate Raspberry Cheesecakes
This recipe could not be easier, there’s just a few simple steps to follow:
Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
Can I use milk chocolate instead?
Yes! Raspberry and milk chocolate taste equally as amazing together.
Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍
White Chocolate Raspberry Cheesecakes
You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice recipe pairs sweet and salty flavours, with smooth and crunchy textures.
What makes this Salted Caramel Malt Chocolate Slice recipe special?
No-bake recipe. Simply put, you do not need an oven to make this recipe. It’s basic and easy to follow, you’ll just need a little patience as each layer chills in the fridge.
Indulgent flavours. Rich chocolate, salted caramel and Maltesers. What is there not to love!?
Delicious textures. Smooth caramel and ganache layers are sandwiched between a crumbly malt biscuit base and a crunchy Malteser topping.
How to make Salted Caramel Malt Chocolate slices
This recipe is all about layering and chilling. Just start from the bottom and make each layer at a time. You’ll need a little patience whilst each layer chills in the fridge, but trust me it’s worth the wait.
Layer 1:Malt biscuit base Crush up malted milk biscuits, mix in melted butter and press out in the baking tin.
Layer 2: Dark chocolate ganache Heat up cream, pour oven finely chopped dark chocolate and stir until smooth. Choose a 50-60% dark chocolate so that the ganache isn’t too sickly sweet or too bitter.
Layer 3: Salted caramel Using condensed milk makes this caramel much easier to make. Just melt all the ingredients together in a saucepan, then boil for 6-8 minutes until thick and golden. Don’t forget to stir in the salt.
Layer 4: Malteser topping The final layer! Pour over melted milk chocolate and scatter chopped Maltesers on top. One final trip to the fridge, then it’s time to slice and enjoy.
Salted Caramel Malt Chocolate
With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice no-bake recipe pairs sweet and salty flavours with smooth and crunchy textures.
Line an 8inch/20cm square baking tin with greaseproof paper.
Use a rolling pin to crush up the biscuits into fine, sand-like crumbs.
Melt the butter in the microwave in 30-second blasts until it turns to liquid.
Add the crushed biscuits to the butter and stir together until coated in the melted butter.
Spoon into the baking tin and use the back of a spoon to press the biscuit base out into an even layer. Place in the fridge for 30 minutes to set.
Make the chocolate ganache
Finely chop the dark chocolate into very small chunks and place in a medium-sized bowl. Set aside.
Pour the double cream into a small saucepan and set over a low heat.
Stir continuously for roughly 3-4 minutes until the cream is piping hot and has started to bubble up.
Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth and glossy.
Take the baking tin out of the fridge. Pour on top of the biscuit base and spread out into an even layer.Return to the fridge for 30 minutes to set.
Now make the salted caramel
In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
Turn the heat up a little so that the mixture starts to bubble up. Keep stirring continuously for 5-6 minutes until the mixture thickens and turns golden in colour. Remove from the heat and stir in the salt.
Set aside and leave to cool for 15 minutes.
Pour the caramel on top of the ganache and spread out into an even layer. Return to the fridge for 30 minutes to set.
Make the chocolate topping
Chop the Maltesers into halves and set aside.
Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
Take the baking tin out of the fridge. Pour the melted chocolate over the caramel and spread out into an even layer.
Scatter the Maltesers on top and gently press them down into the chocolate. Return to the fridge (for the last time!) for 1 hour to set.
Time to slice!
Lift out of the baking tin and peel down the sides of the greaseproof paper.
Leave at room temperature for 15 minutes to soften the layers.
Run a large sharp knife until warm water for 30 seconds and dry with a towel (this will help slice through the layers). Cut into 16 slices and enjoy!
Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.
White chocolate rocky road packed full with cranberries, pistachios, shortbread biscuits and marshmallows. Finished with a scattering of cute rainbow sprinkles!
Rocky road really is the easiest of recipes and such a great way of using up any leftover baking ingredients such as nuts, fruits and biscuits. It’s as simple as melt the chocolate, mix in the rest of the ingredients, chill and slice. Perfect for making with little ones, for a bake-sale, a delicious gift for someone, or to keep in the fridge for when you crave a sweet treat.
White chocolate rocky road recipe makeovers
You can use this white chocolate rocky road recipe as a quantity guideline and swap out the ingredients depending on what you like or what you have in your cupboards. Here are a few delicious combinations that you could try:
Apricot and walnuts
Oreo and marshmallows
Honeycomb and macadamia nuts
Ingredients (makes 20 rocky road bites)
500g white chocolate 100g pink and white marshmallows 100g shortbread biscuits 50-75g cranberries 50-75g pistachios Sprinkles (optional but looks so cute!)
Line an 8inch square baking tin with greaseproof paper.
Break the white chocolate up into a microwave safe bowl. Melt in the microwave in 30 second blasts, stirring in-between, until completely smooth. Alternatively you can melt the chocolate in a glass bowl set over a pan on simmering water.
Crush the biscuits up using a rolling pin or using your hands. Add to the melted chocolate, along with the marshmallows, cranberries and pistachios. Use a spatula or wooden spoon to fold everything together.
Transfer the mixture to the baking tin, spread it out into an even layer and scatter over the sprinkles. Put the rocky road in the fridge for at least 1 hour to set.
Slice the rocky road into 20 bites and keep in the fridge for up to 2 weeks.