Korean Croffle
Persons
12
Preparation time
Difficulty
Cost
Recipe created by :
Romain Legroux, Baker Expert South Korea
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 12 x 80 g croissants
- 420 g red bean paste
- 120 g chestnut cream
- 275 g whipping cream
- 140 g mascarpone
- 5 g caster sugar
- 360 g diced Injeolmi (rice cake)
- 30 g roasted soybean powder
- 60 g grilled flaked almonds
- 100 g sugar
Preparation steps
- Leave the croissants to defrost for 50-60 min.
- Mix the red bean paste with the chestnut cream. Set aside in the refrigerator.
- Mix the cream, mascarpone and sugar with an electric whisk. Set aside in the refrigerator.
- Once defrosted, roll the croissants in the caster sugar. Cook them in a waffle iron for 3½ to 4 min.
- Once the croffles have cooled, slice them horizontally using a bread knife.
- Use a star nozzle to pipe the red bean mixture (45 g).
- Add 15 g of diced rice cake. Cover with the other half of the croffle.
- Pipe the mascarpone cream using the 685 "St Honoré" nozzle (35 g).
- Add an extra 15 g of diced rice cake on top.
- Dust over 2 to 3 g of roasted soybean powder. Sprinkle over 5 g of grilled flaked almonds to finish.
