Summary

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

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Instructions

1. 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.
2. Preheat the oven to 150 degrees circulating air.
3. 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.
4. 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.
5. The stated amount of dough makes about 50 croissants.