Injeolmi Croffles (Soybean Powder Croissant Waffles)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Pressed in a waffle iron, frozen croissant dough gets heat from both plates at once, and the outside turns far crisper than an oven-baked croissant while buttery layers stay inside.
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Honey and condensed milk go on in thin lines, and just before serving, roasted soybean powder (the nutty coating on injeolmi rice cakes) mixed with a pinch of salt is sifted over the top.
Ingredients
Instructions
- 1
Thaw 2 pieces of frozen croissant dough at room temperature for 15 minutes.
They should still feel cool, but the surface should yield slightly when pressed, not turn sticky or fully soft.
- 2
Preheat the waffle iron to about medium heat until it is fully hot.
Melt 10 g unsalted butter and brush a thin layer inside the grids to prevent sticking and help the crust brown evenly.
- 3
Place the dough in the center of the iron and lower the lid slowly.
During the first minute, avoid pressing too hard so the laminated layers do not squeeze out and the dough spreads evenly.
- 4
Cook over medium heat for 5-6 minutes.
Remove the croffles when the steam decreases and the outside turns deeply golden and crisp. Lower the heat if the surface darkens too quickly.
- 5
Let the hot croffles rest for just 1 minute.
Drizzle 1.5 tbsp honey and 1 tbsp sweetened condensed milk in thin zigzags so the sweetness spreads evenly instead of pooling in one spot.
- 6
Mix 3 tbsp roasted soybean powder with 1 g salt and dust it through a small sieve right before serving.
Plate the croffles immediately, before the powder absorbs moisture and the surface softens.
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