Almond Croffles
Filled with sweet frangipane cream, these Almond Croffles are perfect for breakfast, brunch or as a delicious dessert.
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Ingredients
Croissant dough
- 1 roll Ready-made croissant dough
- 50 g Silver Spoon Caster Sugar
Frangipane cream filling
- 50 g Unsalted butter soft, at room temperature
- 75 g Silver Spoon Caster Sugar
- 1 large Egg at room temperature
- 60 g Ground almonds
- 1 tsp Nielsen-Massey Almond Extract
- 1 tsp Nielsen-Massey Vanilla Extract
- 20 g Allinson's Plain White Flour
Decoration
- 60 g Silver Spoon Caster Sugar
- 30 ml Water
- Flaked Almonds
- Silver Spoon Icing Sugar for dusting
Toppings
- Ice-cream / berries / yoghurt / maple syrup / chocolate sauce optional extras for serving
Instructions
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.