A crisp croffle and a soft cream cheese topping make a lovely contrast. The pastry is rich and buttery, while the topping adds a gentle tang that stops each bite from tasting only of sugar. Small piped dollops leave enough of the waffle surface exposed to show off its golden ridges.
You can make the topping with a bowl and a spoon, although a hand mixer makes the texture smoother with less effort. The important detail is the cream cheese itself: use a firm, full-fat variety rather than a very loose spread, which may not hold the same shape.
Let the croffles lose most of their heat before decorating. Warm pastry is delicious, but it can quickly turn neatly piped cream cheese into a melted layer.
Ingredients
Makes 4 small croffles.
4 small unbaked croissants, approximately 60–75 g each, prepared according to the package instructions
150 g full-fat block-style cream cheese, softened just enough to mix
35 g powdered sugar, sifted
1/2 teaspoon vanilla extract
Extra powdered sugar for a light finishing dust, optional
Preparation takes about 10 minutes, followed by cooking in batches for approximately 4–7 minutes each and a short cooling period. Thawing and proofing time is additional.
Make the vanilla cream cheese
Beat the cream cheese in a bowl until smooth. Scrape down the sides so no firm lumps remain.
Add the powdered sugar and vanilla. Mix just until evenly combined and creamy. Avoid prolonged beating once the topping is smooth.
Refrigerate while you cook the pastry. If it feels too soft to pipe, let it firm up before using.
Cook and decorate the croffles
Preheat the waffle maker and grease it only if its instructions require it. Place the prepared croissant dough on the plates without crowding.
Close gently and cook until golden and crisp. Begin checking around 4 minutes; the exact timing depends on dough size and the machine.
Check the first croffle to make sure its center is cooked rather than gummy. Transfer the finished pastry to a wire rack.
Let the croffles cool until only slightly warm. Spoon the cream cheese mixture into a piping bag, or use a small food bag with one corner cut off.
Pipe small dollops over the surface, leaving some ridges visible. Add a very light sugar dusting if desired and serve.
No piping bag? Use a spoon
The dessert does not depend on perfect decoration. A few small spoonfuls of topping give the same balance of creamy and crisp. Avoid spreading it into a thick blanket if you want more of the pastry texture in each bite.
If the topping looks loose, chilling it is usually a better first step than adding large amounts of sugar. More sugar changes the sweetness as well as the consistency.
A simple fruit variation
A few sliced strawberries or raspberries work well beside the cream cheese. Dry washed fruit before adding it so droplets do not thin the topping. Keep the basic vanilla version for a clean presentation, or let guests add fruit at the table.
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