I really like waffling premade comfort meals, from frozen pound desserts, to honey buns, to mozzarella sticks, to the standard Uncrustable. The waffle maker doesn’t simply prepare dinner meals, it sears and smooshes it, creating divots and ridges that translate into larger accessible floor space for browning (and taste). And let me let you know, waffling works wonders on store-bought croissants.
Premade croissants—those you discover in a giant plastic tub at Costco and different chain grocery shops—can really feel just a little greasy, as a result of all of the butter, and taste just a little flat. The waffle maker wakes the butter up, getting it shifting and grooving whereas creating crispy peaks and valleys throughout the surface. The resultant no pastry longer reads as greasy, however inviting, with a fragile, flaky exterior and heat, buttery inside. Serve it with (extra) butter and jam and it’s breakfast; stuff it with ham and cheese and it’s lunch.
The right way to waffle a croissant
Flip your waffle maker on and let it warmth up. (If it has a temperature management knob, set it to “excessive.”) Place a complete store-bought croissant within the middle of the waffle maker, then shut the lid for a minute or two, till the croissant is heat and aromatic, with deeply browned, waffled divots. Serve instantly with butter and your favourite jam.
Serve a waffled ham and cheese for lunch
Should you’re craving one thing savory, tacky, and a bit extra filling, stuff your croissant with ham and cheese. Seize your favourite deli pork (mine is Boar’s Head Deluxe Ham) and a few sliced cheese (like a pleasant dill Havarti), then roll a slice of the latter in two (skinny) slices of the previous. Make a slit alongside the outer curve of the croissant, and wiggle your finger in there to offer your meat and cheese just a little room. Gently stuff your ham and cheese roll within the resultant cavity, with the seam of the roll going through towards the within of the croissant.
Waffle as described above, till the surface of the croissant is browned and crispy and also you begin to see a little bit of cheese oozing out. Take pleasure in instantly, with or and not using a little Dijon for dipping.
