When croissant and waffle meet

Croffle fever is reviving in Asia (croffle is a combination of croissant and waffle) – it started a decade ago in France, but faded away somewhere in the dessert fusion craze that Dominique Ansel kicked off with his cronut.

This article is available for reading in Trade magazin 2025/10.

There are two common methods of making croffle: the classic version uses pre-formed, raw (often frozen) croissant dough, which is baked and fried in a waffle iron, giving it a crispy exterior and a flaky interior. The quicker method involves flattening a ready-baked croissant in a waffle iron, which is baked again with butter and sugar.