Delicious Banana Croissants
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 13 mins |
| Total Time | 1 hr 58 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 275 g wheat flour
- 1 banana (s), very ripe, approx. 35 g each with peel
- 1 dash banana juice (banana nectar)
- 1 teaspoon, leveled baking powder
- 130 g raw cane suar
- 1 pinch (s) salt
- 100 g butter, soft
For decoration:
- 100 g dark chocolate
- 4 tablespoon, heaped Nutella
- Sugar pearls
Print Recipe
Pin Recipe Instructions
- Peel the banana and mash it in a bowl with a fork. Mix the flour with the baking powder. Put all ingredients in the mixing bowl and mix first on the lowest and then on the highest level with a mixer with a dough hook. Put the batter in the refrigerator for about 45 minutes.
- Preheat the oven to 150 degrees circulating air.
- Shape the dough into rolls, if the dough is too sticky, add a little more flour. Cut the rolls into slices and shape them into small croissants. Place the croissants on a baking sheet and place in the oven on medium heat. Baking time: about 13 minutes Let the croissants cool on a rack.
- Melt and mix the dark chocolate and Nutella in a water bath. Put the sugar pearls on a small plate. Dip the croissants with both ends in the liquid chocolate and with one end in the sugar pearls. Let it cool down again.
- The stated amount of dough makes about 50 croissants.
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