These Rocky Road croffles are a fun twist on waffles, combining the crispness of croissant dough with classic Rocky Road ingredients. Filled with Dumle toffees (chocolate-covered soft toffees), juleskum (Danish Christmas marshmallow sweets) and crunchy peanuts, they are hard to resist – perfect for Christmas gatherings, children’s birthdays or any festive occasion.
You can easily vary the filling to suit the season or your favourite sweets, which makes the recipe very flexible.
For the best result, bake the croffles in a Belgian waffle maker, where the large, deep pockets give a light, airy waffle. Finish them, of course, with melted chocolate and a few sprinkles for an extra festive touch.
They are so easy to make that you can even make them ahead – perfect when you want to impress with something sweet on the cake table.
They keep best at room temperature. Put them in a dish and cover with cling film, or store in an airtight container or similar.
What are croffles?
Croffles are a delightful combination of croissant dough and waffles – two classics meeting in a perfect balance of crispness and lightness. The name “croffles” is a blend of croissant and waffles, and the trend has quickly caught on, not only for the taste but also because they are so easy to make.
Croffles are made with ready-made croissant dough baked in a waffle maker – ideally a Belgian waffle maker for the best results. The light, flaky dough takes on a wonderful texture when pressed into the waffle maker’s deep pattern, giving crisp edges and a soft centre. Croffles can be made as a sweet or savoury snack, depending on the filling you choose.
This hybrid is an obvious choice for breakfast, the brunch table or an afternoon treat, – perfect for the dessert table or when you need to bring a “birthday cake” to work, school or nursery.
The recipe is easily adapted to all tastes and seasons – a favourite with adults and children alike
Rocky Road Croffles – Croissant waffles à la Rocky Road
Equipment
- Belgian waffle maker
Ingredients
- 240 g ready-rolled croissant dough – I use 1 pack of Danerolles
- 6 juleskum (Danish Christmas marshmallow sweets)
- 9 Dumle toffees (chocolate-covered soft toffees)
- 25 g peanuts
Toppings
- 50 g dark chocolate (50% cocoa)
- 20 g sprinkles
Method
- Halve the Dumle toffees and snip each marshmallow into 3 pieces.You need 3 Dumle halves and 2 pieces of marshmallow for each croffle.
- Unroll the dough and cut it along the perforations into the pre-marked triangles.
- Divide the filling between the wide ends of the dough triangles – 3 pieces of Dumle, 2 pieces of marshmallow and 5-6 peanuts on each.Roll the triangles up into croissants and pinch the ends firmly together.
- Heat your Belgian waffle maker, put in 1-2 croissants at a time (depending on the size of the waffle maker), close the lid and bake the croissants for about 1 1/2 minutes. Check as you go – waffle makers vary a great deal in how hot they get and whether the temperature can be adjusted.
- Set the baked croffles aside on a wire rack. Take care not to burn yourself – the toffee and marshmallow melt and can easily drip through, so be careful.
Toppings
- Melt the chocolate in a bowl over a pan of simmering water or in the microwave, and drizzle it over the slightly cooled croffles – use a spoon or similar.
- Scatter over the sprinkles while the chocolate is still soft – and, if you like, push a stick into the end of each croffle.
Storage
- Store your croffles at room temperature in a container with a lid, in a dish covered with cling film or similar.
Nutrition
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