Chocolate hazelnut spread tastes wonderful on a warm croffle, but a little cream cheese makes the topping more balanced. The crisp pastry, cool cream cheese and thin chocolate drizzle give you different flavors in each bite without making the dessert complicated.
This recipe keeps the cream cheese and Nutella separate until serving. Small spoonfuls of cream cheese sit in the waffle-shaped ridges, while a drizzle of chocolate hazelnut spread goes over the top. You can use a piping bag for a neat finish or two teaspoons for a more relaxed look.
Recipe at a Glance
Makes: 4 small croffles
Topping preparation: About 10 minutes
Cooking: About 4–7 minutes per batch, depending on your waffle maker
Additional time: Whatever thawing or proofing the croissant dough requires
Ingredients
4 small unbaked croissants or portions of croissant dough, about 60–75 g each
150 g full-fat cream cheese, softened
25 g powdered sugar, sifted
70 g Nutella or another chocolate hazelnut spread
A little butter or neutral oil for the waffle maker, only if needed
Optional for serving: a few sliced strawberries.
Use dough that is ready to cook according to its package. Some frozen croissants need to thaw and rise before cooking; others have different instructions. Already baked croissants will give you a toasted, flattened pastry rather than the same croffle texture.
Make the Cream Cheese Topping
Put the softened cream cheese in a bowl and beat briefly until smooth. Add the sifted powdered sugar and mix just until combined. Scrape down the sides of the bowl so no firm pieces remain.
The topping should be lightly sweet and thick enough to hold a soft shape on a spoon. Nutella adds plenty of sweetness later, so taste the cream cheese mixture before deciding whether it needs more sugar.
Cover the bowl and put it in the refrigerator while you cook. If you plan to pipe the topping, chilling helps the cream cheese keep its shape. If it seems lumpy, it may have been too cold when you started mixing. Let it soften a little and stir again rather than adding more sugar.
Prepare the Chocolate Hazelnut Drizzle
Spoon the Nutella into a heatproof bowl. If it is too thick to drizzle, stand the bowl over warm water for a short time and stir until the spread loosens. It should be pourable but not hot.
Keep water out of the spread and use only gentle warmth. You want a thin drizzle over the finished pastry, not a hot topping that immediately melts the cream cheese.
Cook the Croffles
Preheat the waffle maker according to its instructions. Start at a medium setting if it has temperature controls. Lightly grease the plates only if the manufacturer recommends it or your pastry tends to stick.
Place one prepared croissant in the center of the iron, leaving space for the dough to spread. Close the lid gently. Avoid forcing it shut: the dough will flatten as it cooks.
Start checking around four minutes. The outside should be golden and crisp, and the center should be cooked through rather than gummy. Depending on the size of the croissant and the waffle maker, it may need a few extra minutes. Use the first croffle to judge the timing for the rest.
Carefully lift it out with tongs or a heat-safe utensil and place it on a wire rack. Cook the remaining croffles in the same way. Leave them separate on the rack so steam does not soften their crisp surfaces.
Decorate and Serve
Let the croffles cool until they are barely warm. Spoon or pipe small mounds of chilled cream cheese onto each one. Drizzle lightly with Nutella and serve soon after assembling.
For a fresher contrast, add a few strawberry slices on the side. If you are serving a group, you can put the two toppings in separate bowls and let everyone decorate their own croffle. This also keeps the pastry crisp until the moment it is eaten.
Helpful Tips
If the pastry browns too quickly: Lower the waffle maker’s heat for the next batch. The outside should not become dark before the center has cooked.
If the croffle turns soft: Rest it on a wire rack rather than a plate, and wait to add the toppings until serving. Warm pastry releases steam that can soften its surface.
If the cream cheese is too loose: Chill it for a little longer. Adding a large amount of powdered sugar will make the dessert sweeter without necessarily giving it the texture you want.
If the Nutella drizzle is too thick: Warm it gently for a moment and stir again. Use a small spoon to make thin lines instead of covering the entire pastry.
These croffles are best served fresh. If you make the toppings ahead, keep the cream cheese covered in the refrigerator and store it separately from the pastry. Nutella contains hazelnuts, so check with guests about nut allergies before serving. If you use a nut-free chocolate spread, check its label and texture because it may drizzle differently.
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