Flutes with banana and praline
- 15'
- Easy
- 4-6
- Execution
Ingredients
- 350 g Lebanese pies
- 200 g ripe bananas
- 100 g mascarpone
- 100 g homemade chocolate hazelnut praline
- 100 ml seed oil
For the composition
- 100 g granulated sugar
- 1 tsp cinnamon
For serving
- fruits
- honey
- mint
- whipped cream
- couverture, melted
- white couverture, melted
- icing sugar
- cinnamon
PRODUCT USED
Execution
Place a pan with the seed oil over medium heat.
Spread the pies on the workbench.
Divide the mascarpone among all the pies and spread it with a spoon.
Divide the praline and spread with a spoon.
Cut the bananas into slices and divide them among the pies.
Brush the circumference of the pies with water, roll up the edges and close them into a roll.
Fry the flutes in two batches for 1-2 minutes on each side until golden.
Remove on absorbent paper.
In a bowl, add the sugar and cinnamon and add the flutes, while they are still hot, and mix.
Serve with fruit, honey and mint. Alternatively, serve with whipped cream, melted couverture and white couverture, powdered sugar and cinnamon.