1. Place the frozen croissants on a baking sheet lined with baking mat* or similar, and let them thaw – this takes about 30-45 minutes, depending on the room temperature.

2. Preheat your waffle iron according to the instructions of the device. Place the thawed croissants in the waffle iron – depending on the size of the waffle iron, this can be one or more. Our waffle iron could deal with one only. ;P Bake the croffles for about 3-4 minutes, or until they are nice golden brown. Depending on your appliance, the baking time may vary slightly. Let the baked croffles cool down on a wire rack.

3. For the decoration, whip the heavy cream with the cream stiffener until stiff peaks form and fill it into a piping bag with a star nozzle. You can now top the croffles with some Biscoff spread, nougat cream, or compote/jam, if desired. Pipe on the whipped cream and decorate with cookies, chocolate granola, chopped chocolate, fresh berries, or other items to your liking. Place the croffles in the fridge until ready to serve.