One of my favorite things to do is check out the cheese ends in the deli. I’ve tried many a nub of cheese that ended up becoming a favorite. I would have been scared to try the entire hunk at first. Good cheese is, well, expensive. Buying a little chunk for a few dollars is a good way to avoid overcommitting. I’m fairly certain that I am the perfect consumer for this marketing tool.
Recently I picked up an end of goat Gouda that I finished the same day. This one was good — cold from the fridge and a great piece for a grilled cheese. When I was making my boys’ lunch, I was out of regular bread, and decided to recreate an episode of “will it waffle” with croissants.
Since the croffle is making a big splash right now, I should say here that it’s extremely easy to croffle your own croissants. I’ve seen recipes that start from raw dough, but you can get a decent one from an already cooked croissant. Dangerously simple.
I’d like to make a case for this little sweet boost. You make a sugary crust very easily. You may balk at adding more sugar and butter to a croissant, but you’re eating a croissant. It’s not a salad, and this is not a harm reduction recipe.
You can do this with any filling but I like the sweet salty balance, as usual. Pears and cheese are always good together and taste like early fall. Add bacon or do a Monte Cristo-style crispy sandwich with a little ham and jam.
Pear and Cheese Croffle
Ingredients:
• 1 croissant
• 1 Bosc pear
• 2 ounces Gouda cheese
• 1 tablespoon powdered sugar
• 1 tablespoon salted butter, softened
Directions:
Begin heating a waffle iron on the medium heat setting. While it heats, prepare the sandwich. I might put a paper towel under the waffle iron or place it on a large plate to catch the butter that will melt off of it, later.
Slice a croissant lengthwise and thinly slice the cheese and pear. Fit the cheese and pear in an even layer inside the croissant. You’ll only use about 1/4 of the pear. Eat the rest while you’re waiting for the sandwich to waffle.
Mix the sugar and butter in a small bowl and then spread as much of the butter on the outside of the croissant (top and bottom) as
you like.
Place the croissant into the waffle iron and press the top down, pressing gently until it is somewhat flattened (but shouldn’t close it completely). Let cook until browned and cheese is melted, maybe 3 minutes. Remove and let sit for a couple of minutes —it should crisp up as it cools. Serve.
