Ever since Dominique Ansel debuted the cronut in 2013 , a whole deal of other croissant - based twirl - offs have pip the market , from cruffins ( croissant - gem ) tocrotillas(croissant - tortilla ) . Running parallel to that craze is citizenry ’s ongoing obsession with sticking practically anyfood — grill cheese , pizza pie , polenta , cinnamon pealing , omelet , you name it — into theirwaffle makerand marveling at the issue .
So it was really only a subject of time before the trends themselves traverse paths ; i.e. , until someone slapped croissant dough on their waffle iron and christened it acroffle . As Eaterreports , this culinary instauration first appeared back in 2015 viaFood & Wine , and further gained traction when pastry chef Louise Lennox uncover her version two years afterwards . From there , it locomote to South Korea , where it ’s recently become a aspect of Seoul ’s street food and café scene .
In other words , the croffle has been quietly climbing thefood fadladder for some years — and it ’s finally gotten its self-aggrandising rift in New York City , thanks in large part toCroffle House , a raw bakeshop in Queens . The bakery is the brainchild of William Ham and pastry dough chef Kooksu Kim , who first tried his hand at croffle - devising during a 2019 trip to Seoul . WhileFood & Wine ’s crofflerecipeentailed putting premade puff pastry in a waffle iron , you may probably assume that Kim ’s has both more steps and an end outcome worth waiting in line for . topping vagabond from fruit likestrawberriesand blueberry to Korean - exalt offerings like Ang butter ( red bean paste and butter ) and goguma ( sweet potato ) mousse .
The croffle has grovel onto café and bakehouse menus elsewhere , too , suggest its electric potential as more than just a flash in the pan . Whether it ’ll ever unseat the cronut as the reign pastry loan-blend remains to be see .
[ h / tEater ]
