Croffles with Strawberries & Hazelnuts
Combine the brilliance of croissants and waffles in this deliciously extravagant breakfast croffle topped with chocolate spread, strawberries and hazelnuts.
Ingredients
- 4 croissants
- 1 tbs canola oil cooking spray
- 1/3 cup chocolate hazelnut spread
- 250g strawberries, hulled, halved
- 2 tbs blanched hazelnuts, roughly chopped
- 1 tsp icing sugar (to serve)
Variation
- Try these other flavour combos: Mascarpone & blueberry, lemon curd & raspberry or cinnamon sugar.
Method
- Preheat waffle maker. Spray with oil to grease.
- Place one croissant in each section of waffle maker. Close lid and cook for 2 minutes or until deep golden and toasted. Repeat with remaining croissants.
- Top each croffle with spread, strawberries and hazelnuts. Serve dusted with icing sugar.
