Directions

1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
2. Lay thawed croissant dough portions on a clean work surface.
3. Spread approximately 2 tsp (10 mL) of the desired filling onto each croissant portion.
4. If preparing the strawberry chocolate variation, divide the sliced strawberries evenly among the croissant portions.
5. Roll croissants according to package directions and proof as instructed.
6. Transfer proofed croissants to a parchment-lined tray. Cover and refrigerate for up to 2 hours before service.
7. Prepare the desired whipped cream garnish:
   • For chocolate whipped cream, whip cream, cocoa powder, sugar, and vanilla until stiff peaks form.
   • For blueberry whipped cream, whip cream, sugar, vanilla, and optional food colouring until stiff peaks form.
8. Transfer whipped cream to piping bags and refrigerate until service.

For Service:

1. Preheat waffle maker to medium heat.
2. Lightly spray waffle plates with cooking oil.
3. Place one prepared croissant into the waffle maker and cook for 50–75 seconds.
4. Cook until the croffle is light golden brown with crisp edges.
5. Transfer to a serving plate.
6. Pipe the desired amount of whipped cream onto the croffle.
7. Finish with the corresponding fruit garnish:
   • Strawberry Chocolate: halved strawberries
   • Blueberry: fresh blueberries
8. Dust with icing sugar, if desired.
9. Serve immediately.