Caramel Apple Croissant Waffles with Chocolate Curls Step-by-step instructions

Before you start

Before you start, preheat your waffle iron and have all your ingredients ready. Split the croissants and set them on a work surface. Dice the apples and grate the chocolate, placing them in separate bowls.

Warm the dulce de leche and salted caramel sauce so they are pourable. Have a serving dish ready. This mise en place approach ensures the cooking and assembly go smoothly.

Instructions

Prep and Chocolate Curls

1. 1Prepare the Croissants and Apples
   Preheat the waffle iron. Split the croissants in half horizontally. Brush the cut sides lightly with melted butter, then sprinkle generously with cinnamon sugar, pressing gently so it adheres. Set aside.
   Look for The croissants are coated with cinnamon sugar on both cut sides.
   Tip Use a pastry brush to apply butter evenly so the sugar sticks well.
2. 2Dice the Apples
   Core and dice the ruby honey crisp apples into 1/2-inch pieces. You should have about 2 cups. Set aside.
   Look for Apples are evenly diced into small, bite-size cubes.
   Tip Leave the peel on for color and texture, or peel if preferred.
3. 3Make Chocolate Curls
   Grate the caramel milk coverture chocolate on the large holes of a box grater to create chocolate curls. Use a gentle pressure to get long, pretty curls. Set aside in a cool place.
   Look for The chocolate forms delicate curls that hold their shape.
   Tip If the chocolate is too soft, chill it for 10 minutes before grating.

At this point, you have prepared the croissants with cinnamon sugar, diced the apples, and made the chocolate curls. The croissants are coated and ready for the waffle iron.

The apples are neatly diced, and the chocolate curls are set aside. Everything is organized and within reach, making the next steps quick and efficient.

Cook and Assemble

4. 4Cook the Croissant Waffles
   Place the croissant halves, cut side down, in the preheated waffle iron. Close the lid and cook until golden brown and crisp, about 2 to 3 minutes. Repeat with the remaining halves.
   Look for The croissants are golden, crispy, and fragrant with cinnamon.
   Tip Do not overcrowd the waffle iron; cook in batches if needed.
5. 5Warm the Apples
   In a small saucepan over medium heat, warm the diced apples with a splash of water or apple cider, stirring occasionally, until they are tender and lightly caramelized, about 3 to 4 minutes. Remove from heat.
   Look for Apples are softened but still hold their shape, with a light golden color.
   Tip Do not overcook; they should remain slightly firm.
6. 6Assemble the Dish
   Shingle the cooked croissant waffles in a serving dish. Spoon the warm caramelized apples over the top, then drizzle with dulce de leche caramel.
   Look for The croissants are layered with apples and caramel sauce.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Arrange the croissants with some cut sides up for a pretty presentation.

The croissant waffles are golden and crispy, filling the kitchen with the aroma of cinnamon and butter. The apples are warm and lightly caramelized, and the dish is layered with the waffles, apples, and dulce de leche. The assembly looks inviting, with the caramel drizzling over the edges.

Finish and Serve

7. 7Add Toppings
   Pipe or spoon the whipped cream over the top. Pour the warm salted caramel sauce over everything, allowing it to cascade down the sides. Finish with the chocolate curls.
   Look for The dish is generously topped with cream, caramel, and chocolate curls.
   Tip Serve immediately while the waffles are warm and crisp.

The dish is now topped with whipped cream, warm salted caramel, and chocolate curls. The presentation is stunning, with contrasting colors and textures. The waffles are still warm, the cream is cold, and the chocolate curls are intact. Serve immediately to enjoy the full experience.

Common mistakes

A common mistake is overfilling the waffle iron, which can cause the croissant to stick or cook unevenly. Use one half at a time and close the lid gently.

Another issue is not preheating the waffle iron enough; if it’s not hot, the croissants will absorb butter and become soggy instead of crisp. Also, avoid overcooking the apples—they should retain some texture. Finally, add the chocolate curls at the very end so they don’t melt from the heat.

How to tell it’s done

The croissant waffles are done when they are deep golden brown and crisp on both sides, with the cinnamon sugar caramelized and fragrant. The apples should be tender but not mushy, with a slight bite.

The dish is finished when all the toppings are added and the chocolate curls are in place. Serve immediately while the waffles are still warm and the cream is cold.

• Egg dishes: 160°F (71°C) in the thickest part