Croffle

 

You can find a combination of crunchy and soft pastry in croffles. Croffle is an abbreviation of croissant and waffle. Whether it's a croissant or a waffle, both are well known as a Western breakfast. Croissants generally have a crescent shape, while waffles can take many forms depending on the mold.

The dough for croissants and waffles is different too. Croissants are a type of leavened pastry that must be rested before shaping and baking. While the waffle dough is liquid and can be baked immediately after all the ingredients are mixed. The shape and dough of the two different cakes were then put together and given the name croffle by a chef from Dublin, Louise Lennox.

In 2017, croffles were finally sold for the first time at a cafe called La Petite Boulangerie belonging to Cuisine de France located in central Dublin. Croffle is made from croissant dough which is then cooked by baking it in a waffle mold. Croffles can be served as a sweet or savory dessert, depending on the toppings made. Lennox and Cuisine de France then continued the development of sweet croffles filled with avocado, sweet tomatoes, cream of feta cheese, and a sprinkling of gremolata crumbs.