Beuraun Chijeu Keuropeul (Brown Cheese Croffle)

브라운 치즈 크로플

Meet the croffle: the buttery lovechild of a croissant and a waffle, born in the chic cafés of Seoul and now ruling the internet one crispy bite at a time. Flaky inside, golden and crackly outside, it’s a pastry power move that hits all the right notes. My take gets the royal treatment—brûléed with demerara sugar (trust me, I tested them all—demerara delivers that perfect caramelized crack), topped with a cold, creamy scoop of vanilla ice cream, blanketed in fluffy shavings of nutty brown cheese, and bedazzled with fresh berries. Sweet, salty, melty, crunchy... it’s a full-blown textural joyride in waffle form.

Ingredients

Serves 1-2

Prep time: 5 minutes | Total time: 15 minutes

2x raw croissant dough rolls
20g salted butter, or nonstick spray
4 Tbsp sugar (white, brown or demerara, note that demerara works best)
1 to 2 scoops vanilla ice cream
20g - 30g (about 1⁄3 cup) brown cheese, grated on a microplane (for the fluffiest result)

To Serve (optional)

Serve with seasonal fruit or berries
Drizzle of condensed milk
Sprig of mint

Method

Thaw two croissant pastry rolls and spread the sugar out on a plate. Gently coat the rolls in the sugar, pressing the sugar into the dough lightly to ensuring that it sticks.
Butter or spray a waffle iron preheated to medium high heat. Place the coated croissant rolls in the waffle iron and close. Cook the croissants (one per iron) until golden brown and the dough is cooked through (depending on your waffle maker, about 5 mins). Once cooked through and the sugar is melted golden brown, remove and place on a rack to cool slightly.
To service, place the croffles on a plate and top with a generous scoop of vanilla ice cream. Top generously with the grated brown cheese. Scatter fresh berries to finish and a drizzle of condensed milk, if you like. Serve immediately.

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