"First there was the cronut, and then the croffle. Flushing has its own bakery specializing in this South Korean food trend, which involves pressing shaped croissant dough in a waffle iron until it turns into something that’s crispy on the outside and fluffy on the inside, with a crackly caramelized layer on top. The croffles here are topped with things like whipped cream, chocolate, and fruit. Get the mont blanc and dip the rich, chocolate-covered ends into a dalgona latte. Croffle House also makes mochi doughnuts and egg tarts." - molly fitzpatrick, bryan kim, will hartman, willa moore, neha talreja
Molly Fitzpatrick
