Korean Cream Croissant Waffles Recipe (Croffles)

I made this Korean cream croissant waffles recipe after seeing them constantly pop up in YouTube videos about street food in South Korea. They looked so good that I had to make them.

I've made croffles / croiffles before in my bubble croiffles recipe, and these one are very similar. The only real difference in the croissant waffles themselves is the type of waffle machine I used. You can absolutely make these with a bubble waffle machine like I did with my previous recipe, but here I've used a Belgian-style waffle maker for thicker, sturdier waffles, which hold more toppings more easily.

I used frozen ready-to-bake croissants, which I thawed and then rolled in sugar to get a crisp, caramelised outer layer upon cooking in the waffle iron. Then, of course, the next most important ingredient is cream. You can use double/heavy cream for a thicker texture, but I used whipping cream for a light, airy texture.

When it comes to toppings, you can use whatever sweet toppings you like. Chocolate, honey, matcha, berries, biscuits, candy – anything your heart desires. For my Korean cream waffle croissants though, I opted for strawberries, melted chocolate and matcha.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes up to four Korean cream croissant waffles.)

Ingredients for Croffles:

2–4 frozen ready-to-bake croissants, thawed
100g caster sugar


300ml whipping cream
1 tbsp caster sugar
1 tsp matcha
15g milk chocolate, melted
Sliced strawberries


1. Preheat your waffle iron. If it's not non-stick, brush the plates with a little vegetable oil.

2. Generously roll two thawed croissants in the sugar on a plate.

3. Place the two croissants in your waffle iron and cook on its medium setting (number three out of six on the dial for my machine – about two minutes' cooking time). Leave a little space in between the croissants when you place them, and press the lid of the machine gently but firmly down when you close it. You can let go once it's closed.

4. Remove the cooked croissants from the machine and place on a wire rack to cool completely. You can then repeat with two more croissants, or switch the machine off if you're only doing two.

5. Whip the cream until pipe-ably thick, pop in a piping bag and squeeze a generous amount onto each croffle.

6. Pop your favourite toppings on top. Here, I've dusted one with matcha and placed strawberry slices on top, and I've drizzled melted milk chocolate on the other and dotted more strawberries on top.

Enjoy, and have fun.


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