The recipe for chocolate banana nems from Cyril Lignac

The ingredients for 4 people :

20cl of liquid cream 15g of caster sugar 250g of dark chocolate 4 sheets of brick pastry 1 banana, peeled and cut into a rectangle 3cm long and 1cm wide 2 egg yolks Grape seed oil or melted butter Homemade raspberry confit (crush together: 125g raspberries + 15g sugar + 1 pinch of green anise)

Utensils :

To make Cyril Lignac’s chocolate banana nems recipe, you will need:

1 saucepan + 1 salad bowl + 1 maryse + 1 whisk + 1 spoon 1 paring knife + 1 brush + 1 small bowl 1 saucepan + 1 skimmer + 1 plate with a sheet of absorbent paper

The steps for preparing the recipe for banana nems with chocolate by Cyril Lignac:

Step 1 : boil the cream with the sugar, pour over the chocolate, mix and set aside.

2nd step : cut the pastry sheets in half lengthwise. Place a piece of banana and a spoonful of chocolate.

Step 3: trim the round edge of the leaf so that it is straight. Roll once, fold the edges first to the left and then to the right towards the center and continue to roll at least 3 turns then paste with the egg yolk using a brush. Spread a little grape seed oil or melted butter to prevent the spring rolls from drying out.

Step 4: in an oil bath at 180 ° C, fry the spring rolls so that they are golden brown. At the end of cooking, drain them using the skimmer on absorbent paper

Step 5: serve them with the raspberry confit. You can also serve them with ice cream or whipped cream.

Read also :

⋙ All in the kitchen: the tiramisu recipe with chicory by Cyril Lignac

⋙ All in the kitchen: the recipe for snowy eggs in a pan by Cyril Lignac

⋙ All in the kitchen: the recipe for clafoutis with mirabelle plums by Cyril Lignac