Crohmas

• Pristine frozen croissant sheet

Filling
• 250g chocolate
• 150 g Pristine caster sugar
• 480g Al Khaleej eggs
• 600ml Pristine dairy cream

Topping (Cream / Banana / Ganache)
• 1lt Pristine whipping cream
• 10 bananas
• 550ml Pristine dairy cream
• 1kg chocolate
• 250g butter

Garnish
• Gold dust or paper

• Defrost the Pristine croissant sheet for 5 minutes. Spread the soft butter over the sheet, maintain 1mm of butter spread  thickness.
• Roll the dough like a Swiss roll and cut into cylinder shapes of 1 cm thickness.
• Prepare the chocolate filling, melt the chocolate and set aside. Heat the cream with sugar then add the chocolate. Mix well until homogenized. Then add the eggs and whisk well.
• Laminate the cylinders (12 to 15 cm). Mold in the tart rings then fill with half the chocolate filling. Set it aside to half proof the croissant dough then bake it for 13 to 15 minutes at 185 degrees Celsius in a preheated oven.
• Slice the banana and place as much as you like on the chocolate surface. Dress with a 12cm round. Tube the Pristine  whipping cream over the banana and directly cover the full pieces with chocolate ganache. Decorate with gold dust and serve cold.