Devil Croissant with Vanilla, Banana and Chocolate
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s), separate
- 100 g suar
- 80 g flour, sifted
- 80 g cornstarch
- 1 teaspoon, heaped baking powder
- 1 packet custard powder (vanilla)
- 500 ml milk
- 200 g butter, soft
- 6 large banana (s)
- some lemon juice
- 750 g couverture (semi-bitter), chopped
- 2 tablespoon sugar
- 75 grams sugar
- 4 tablespoon water, cold
Print Recipe
Pin Recipe Instructions
- Beat the eggs and 4 tablespoons of cold water until stiff, sprinkling in 100 g of sugar. Add the egg yolks one by one and mix in. Then mix flour with cornstarch and baking powder, sieve on top and fold in. Spread the dough on a baking sheet lined with parchment paper.
- Bake in the preheated oven at 175 ° C for approx. 20 minutes.
- Using the pudding powder, milk and 75 g sugar, cook a pudding according to the instructions on the packet. Let cool down.
- Now cut the sponge cake lengthways into 3 strips, each approx. 10 cm wide.
- Stir the butter until creamy and add tablespoon by spoon to the still room-warm pudding with a mixer. Pour the mixture into a piping bag and squirt the buttercream in a wave shape onto the biscuit slices. Peel the bananas, cut in half and cut lengthways. Drizzle the halves with lemon juice and dab, then place on the buttercream. Chill for about 1 hour.
- Melt the couverture. Let cool and reheat. Finally cover the pastry with it.
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