Everyone in the kitchen:impossible to resist Cyril Lignac's chocolate banana spring rolls!

GENERAL INFORMATION

• Preparation time:10 minutes
• Cooking time:3 minutes
• Recipe for 4 people (8 spring rolls)

INGREDIENTS

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

PREPARATION

• Boil the cream with the sugar, pour over the chocolate, stir and set aside.
• Cut the pastry sheets in half lengthwise. Place a piece of banana and a spoonful of chocolate. Trim the round edge of the sheet to make it straight. Roll once, fold the edges first to the left then to the right towards the center and continue to roll at least 3 turns then stick with the egg yolk using a brush. Spread a little grapeseed oil or melted butter to prevent the spring rolls from drying out.
• In an oil bath at 180°C, fry the spring rolls until they are golden brown. At the end of cooking, drain them using the skimmer on a paper towel. Serve them with the raspberry confit. You can also serve them with ice cream or whipped cream.