I was inspired to make this because 1) it looks interesting and 2) I've been seeing croffles (croissant waffles) on the rise. Then I was reminded of croissant taiyaki. (I used a very similar process for both.)

For these types of treats, I recommend using leftover dough scraps from making actual croissants. Since it's pressed and cooked in a mold, you lose many of the layers anyway.. So if you roll the dough while it's a little too cold and the butter shatters, no worries! Just make sure the dough isn't too warm, because then you'll have no butter pockets/flakiness (the butter will melt into the bread).

​

This is the same dough as my croissants, and I made a thicker version for Cronut Copycats!

​​

​

Croissant Taiyaki/Croffles 

​

• ​Scrap dough from rolling and cutting croissants​​

• Red bean paste, or other desired filling (for taiyaki)

• Demerera/turbinado sugar, or other coarse large-grain sugar

​

Instructions

​

1. Final oll your final croissant dough or scraps to 1/8-inch thin (taiyaki) or 1/4-inch thick (waffles).
   Taiyaki: Cut rectangles slightly smaller than the size of your taiyaki pan (see diagram below; I cut mine a little too big and there was too much overflow). 
   Waffles: cut into crescent shape (real croffles are a proofed croissant pressed in a waffle maker, but I found that a waste of laminating. So I cut my dough into flat crescent shapes to retain some of the layers and let it rise better in the machine)

2. Let rest/proof at room temperature until puffy, about 1-2 hours.

3. Optional: sprinkle dough generously with the coarse sugar.

4. Preheat your greased taiyaki/bungeobbang/waffle pan over medium-high heat.

5. Taiyaki: Place one of the croissant rectangle sheets (sugar side-down) into the mold, and gently press into the molds. Add your desired filling. Egg wash the rest of the dough, and press another croissant sheet (sugar side-up) on top. Close the mold (the lid won't close all the way) and immediately rotate the pan. Continue cooking over medium-high heat. Once the croissant dough has puffed, press the lid down and lower the heat to medium. Continue cooking until both sides are dark golden brown
   Waffles: press croissant dough into waffle maker and let cook until golden brown.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   *Depending on how thick you rolled your dough, you may need to finish baking off the croissant in the oven (325°F) for 10 minutes to cook through

6. Let cool on a wire rack before adding any meltable toppings. Serve immediately..