Cyril Lignac's Irresistible Chocolate Banana Spring Rolls: A Chef's Quick Dessert Masterpiece
General Information
- Preparation time: 10 minutes
- Cooking time: 3 minutes
- Recipe for 4 people (8 spring rolls)
Ingredients
- 20cl liquid cream
- 15g caster sugar
- 250g dark chocolate
- 4 sheets of brick pastry
- 1 banana, peeled and cut into 8 rectangles (3cm long by 1cm wide)
- 2 egg yolks
- Grapeseed oil or melted butter
- Homemade raspberry confit (crush 125g raspberries with 15g sugar and a pinch of green anise)
Preparation
- Bring the cream and sugar to a boil, then pour over the chopped chocolate. Stir until smooth and set aside.
- Cut the brick pastry sheets in half lengthwise. Place a banana piece and a spoonful of chocolate ganache on each. Trim the curved edge to straighten, roll once, fold sides inward, then roll tightly 3 more times. Seal with egg yolk using a brush. Brush lightly with grapeseed oil or melted butter to prevent drying.
- Fry in a 180°C oil bath until golden. Drain on paper towels using a skimmer. Serve hot with raspberry confit, ice cream, or whipped cream.
