Beuraun Chijeu Keuropeul (Brown Cheese Croffle) | Recipes | Judy Joo

Ingredients

• 2x raw croissant dough rolls
• 20g salted butter, or nonstick spray
• 4 Tbsp sugar (white, brown or demerara, note that demerara works best)
• 1 to 2 scoops vanilla ice cream
• 20g - 30g (about 1⁄3 cup) brown cheese, grated on a microplane (for the fluffiest result)
• Serve with seasonal fruit or berries
• Drizzle of condensed milk
• Sprig of mint