Make brioche croffle!

Dissolve the yeast in the cold milk. Combine all the ingredients on speed 1, adding the eggs gradually. Knead for 3 minutes on speed 1, then for 15 minutes on speed 2.

Transfer to a tray, cover, and let rest for 12 hours at 4°C.

Remove the butter sheet from the refrigerator 15 minutes before use.

Roll the dough and the butter sheet to 6 mm thickness.

Enclose the butter, trim the edges, roll to 9 mm thickness.

Give two single turns, then let rest for 1 hour at 4°C.

Roll again to 9 mm thickness, give one single turn, trim.

Roll to 3.5 mm, 40 cm wide. Fold lengthwise and cut with a cutter.

Cut croissants with a 12 cm base.

Roll up the croissants.

Let proof for 2½ hours at 28°C.

Bake in a waffle iron.

Coat the hot waffle generously in vanilla sugar immediately after baking. Drizzle caramel zigzags over the waffle using a piping bag pierced with a small hole.

Pipe passion fruit cream in the centre using a ribbon nozzle.

Top the extremities with roasted pineapple and caramel zigzags. Sprinkle with chopped roasted salted peanuts.

Spread stracciatella cheese over the waffle and sprinkle with pesto.

Top with roasted tomatoes and chopped toasted hazelnuts.