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Biscoff Croffles

Candied croissant waffles with Biscoff
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Prep Time:10 minutes
Cook Time:10 minutes
Course: Dessert
Cuisine: American, French, Fusion
Keyword: Biscoff, Croffle, Croissant, Waffle

Ingredients

  • Frozen unbaked croissant dough
  • Sugar
  • 1/2 cup heavy cream
  • 1 tbsp sugar, for whipped cream
  • 1-2 tbsp biscoff spread, plus extra for decoration
  • Lotus biscoff cookies

Instructions

  • Preheat your waffle iron to medium-high heat.
  • Dip your frozen croissant dough into a bowl of sugar until all sides are evenly coated.
  • Place it into your pre-heated waffle iron, close the lid and let it cook for around 4 minutes or until the sugar is golden, caramelised and the croissant is nicely puffed. Set aside to cool and let the sugar harden, otherwise your whipped cream will melt on top of the croffle.
  • While the croffles are cooling, prepare your biscoff whipped cream. Combine the heavy cream, sugar and biscoff spread in a bowl and whip until loosely stiff. Transfer into a whipping bag or ziploc bag and set aside.
  • Microwave a bit of biscoff spread for 20 seconds so you can decorate your croffle later. Cut off a corner of your pipping bag and pipe the whipped cream onto the croffle. Drizzle some of the melted biscoff spread on to the whipped cream and top with a Lotus cookie.