From French pastry chef Dominique Ansel’s invention of the cronut to the current croffle fever sweeping Asia, one thing is for sure – people just can’t get enough of croissants! And, really, what mere mortal can resist the buttery, flaky layers of this well-proofed pastry?

What is a croffle?

The newest croissant hybrid on the street – the croffle – was first created by Irish pastry chef Louise Lennox, when the allure of a waffle maker and a ready-made croissant led to a Eureka moment. The result of the five-minute union between waffle maker and pastry is this croissant love child, featuring crisp, buttery edges thanks to the high heat of the waffle iron against the croissant.

The decadent croffle makes for a tantalising treat, and it can be customised to either sweet or savoury depending on the ingredients and toppings used. We can’t wait to grab some frozen croissants for ourselves and try this mini culinary masterpiece at home!

Here’s how to make croffles at home

Croffles are everywhere on TikTok

Croissant toast at croissant toasts at Dang Wen Li by Dominique Ansel

And, here in the 852, check out the HK-exclusive croissant toasts at Dang Wen Li’s shops in Central and Tsim Sha Tsui – another delicious variation on the croissant from the inventor of the cronut. This creation comes in two flavours: sea salt and maple.

Here are three places in Hong Kong where you can indulge in some croffle love:

Pastries and more at Sour Dough HK

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