Caramel Croffle Bundt Cake With Chocolate And Vanilla Cream

The only thing better than breakfast for dinner is breakfast for DESSERT! Get out the waffle iron and bundt pan, because we're making croffles – croissants transformed into waffles! But the transformation doesn't end there – these croffles will also be perfectly paired with a gooey caramel filling and surrounded by fluffy chocolate and vanilla creams. The finished product? A bundt cake that is a croffle lot of fun!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 20-40 minutes
Difficulty Level: Advanced

You'll Need:

For the croissant dough:

  • 2 tsp dry yeast
  • 1⅔ cups warm milk
  • 8 cups flour
  • ¾ cup sugar
  • 1¾ sticks butter, softened
  • 8 egg yolks
  • whisked eggs for the egg wash

For the caramel croissants:

  • 11 croissants
  • 22 soft caramels

For the vanilla cream:

  • 4 sheets of gelatin, soaked
  • 1¾ cups cream cheese
  • 2 cups vanilla pudding
  • ½ cup sugar
  • 1¼ cups whipped cream

For the chocolate cream:

  • 4 sheets of gelatin, soaked
  • 1¾ cups cream cheese
  • 2 cups chocolate pudding
  • ½ cup sugar
  • 1¼ cups whipped cream

For the croissant bowl:

  • 3 caramel croissants
  • vanilla cream
  • strawberries
  • fresh mint

Here's How:

1. For the croissant dough, dissolve the dry yeast in warm milk and combine with the flour, sugar, softened butter, and egg yolks. Knead the mixture into a smooth dough and let sit in a warm place for 1 hour. After the dough has risen, divide it into 2 portions (⅔ and ⅓) and roll out both portions to approximately 28 x 20 inches. Cut the ⅔ dough sheet into 11 triangles, each about 5-inches wide at the base. Cut the ⅓ dough sheet into 11 strips, each about 20-inches long.

2. Place 3 of the dough triangles next to each other and roll them up into croissants on a wooden rod that is long enough to fit on your oven.

3. Brush the egg wash over 3 of the dough strips, wrap 1 dough strip around each croissant on the wooden stick, and brush the egg wash over the croissants.

4. Hang the wooden rod in a preheated oven and cook at 350°F for 20 minutes. Repeat the previous steps until you have 11 baked croissants.

5. Once the croissants have cooled down, place 2 soft caramels inside each croissant.

6. Place 8 of the stuffed croissants on a hot waffle iron (1 at a time) and cook until golden brown.

7. Cut the croissant waffles to size with scissors and place them upright in a bundt pan.

8. Place the remaining 3 stuffed croissants into a small oven-proof bowl and press the bottom of another small oven-proof bowl into the stuffed croissants so that they take on the shape of the bowl. Transfer the croissants and the oven-proof bowls to a preheated oven and cook at 350°F for 25-30 minutes.

9. For the vanilla cream, heat the soaked gelatin sheets with a bit of the cream cheese in a saucepan over medium heat. Whip the remaining cream cheese with the vanilla pudding and sugar and gently fold in the whipped cream and warm gelatin mixture. Pour the vanilla cream into every other chamber in the bundt pan, making sure to save some of the vanilla cream for later. Repeat the process for the chocolate cream, using chocolate pudding instead of vanilla pudding, and pour the finished chocolate cream into the empty chambers in the bundt pan. Transfer the bundt pan and leftover cream to the refrigerator and chill for 4-6 hours. 

10. Dip the bottom of the chilled bundt pan in hot water, flip the bundt pan over onto a cake stand, and gently remove the bundt pan from the cake. Place the croissant bowl on top of the cake and fill it with vanilla cream, strawberries, and fresh mint leaves.

Layers of chocolate and vanilla cream sandwiched in between flaky caramel croissants make this dessert equal parts decadent and refreshing. This caramel croffle bundt cake is as fun to make as it is to eat – you just have to try it! 

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