ice cream croissant waffle taco

DSC_6417This probably needs a better name, but I’m not creative enough think of one. Croiffle? Croiffle taco? Wowful ice cream taco? Heavenly-deliciousness-in-every-bite? Need help. Please comment your best naming suggestions so I can stop sounding like a crazy person when I describe this fantastic feat of fusion baking.

Despite sounding like a list of unrelated words, the ice cream croissant waffle taco is exactly what is described: a taco shell made from croissant dough pressed in a waffle maker, filled with ice cream. It is what dreams are made of. Crunchy, flaky croissant paired with sweet, smooth ice cream. I truly believe that this is the dessert to end all desserts.

Modified from:
Fine Cooking’s Classic Croissants
Makes approx 8 waffle croissants, about 6″ diameter
You need:
1 large bowl
Rolling pin, extra flour, small knife
Ice cream!
Croissant dough:
2 c all-purpose flour, loose
5 Tbsp cold water
5 Tbsp cold milk (2% is fine)
3 Tbsp granulated sugar
1.5 Tbsp (salted or unsalted) butter, softened
1.5 tsp instant yeast
1 tsp salt
10 Tbsp (salted or unsalted) butter, cold

Making your croissant dough will take 2-3 days, because dough has to be refrigerated and re-chilled multiple times to keep butter in tact. This makes croissant making a task for a semi-lazy weekend. Prep for a bit, then watch an episode of something on Netflix/Hulu. Another few minutes of prep, and another episode of your favorite show. Chill times are also pretty casual, and can be stretched from 20 minutes to an entire day if you have surprise plans, so don’t let the croissant dough ruin your weekend.

Heads up there are a lot of words below, but I wanted to get into the details of making this dough. It’s not too difficult and very forgiving, though it seems time consuming. I think it’s worth it!

DSC_6387DSC_6396DSC_6398DSC_6400Day one total: 30 minutes. Using a spatula, mix together 2 c flour, 3 Tbsp cold water, 3 Tbsp cold milk, 3 Tbsp granulated sugar, 1.5 Tbsp butter, softened, 1.5 tsp instant yeast and 1 tsp salt. Continue mixing until well combined, then transfer to a lightly floured plate or cutting board. Lightly flour the top as well, then wrap the ball with plastic wrap to keep the dough from drying out. Refrigerate overnight.

Day two total: 2 hours. Make butter layer. Slice 10 Tbsp cold butter into 1/4 thick pieces and tetris them into an approximate square, on a large piece of parchment paper. Cover with another piece of parchment paper, then pound on the butter to flatten and combine. The back of a wooden spoon works well. As the butter flattens, it will un-square itself. Lift up the top sheet of parchment paper and cut off protruding edges, placing them back on any holes or flat areas. Re-flatten the butter layer until approximately 5″ x 5″. Refrigerate until needed in the next step.

Roll out your dough from yesterday into a 8″ x 8″ square. Brush off excess flour then place your butter square in the center, offset 45 degrees. Envelop dough edges over the butter and pinch edges to seal. Use a rolling pin to lengthen into a long rectangle (about 1:3, space allowing) then fold into thirds. Wrap with plastic wrap and place in the freezer to rest for 20 minutes.

For the second time, roll out the folded dough lengthwise into a long rectangle (about 1:3, space allowing). Fold into thirds. Wrap with plastic wrap and place in the freezer to rest for a second 20 minutes.

For the third time, roll out the folded dough lengthwise into a long rectangle (about 1:3, space allowing). Fold into thirds. Wrap with plastic wrap and place in the refrigerator to rest overnight.

DSC_6405DSC_6408DSC_6414Day three total: 20 minutes + baking time. Roll out the dough into a thin, 1/8″ thick layer, about 6″ wide. Dough can been rolled up as you go. Cut dough into approximate circles, lightly flour then wrap or layer individual “patties” with plastic wrap. Dough scraps can be rolled up and baked in a toaster oven as demented miniature croissants, or also fried in a waffle maker per instructions below.

Preheat electric or stove-top waffle maker. When at temp, place croissant patty in the center of the waffle iron and press down. Flip your stove-top waffle maker if needed. Remove from waffle makers when creases are dark brown.

Let cool on a rack for 2-3 minutes until warm to touch. Scoop ice cream onto the center of the waffle, fold over and enjoy.

Unbaked croissant patties can be stored in the refrigerator for up to one week.

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