1 square sheet puff pastry 15x15in (40x40cm)

Genauva extra dark gems

1 ripe banana

1 pinch of sugar

2 tsp (10ml) honey

Juice of half a lemon

1 egg yolk + dash of milk

Chocolate puff pastry


Chocolate puff pastry


  • Heat the oven until 375°F (190°C)
  • Squash the banana and add a pinch of sugar, honey and lemon juice and mix
  • Cut the puffy pastry in rectangles of 4.7×3.1in (12 x 8 cm)
  • Put near the edge a line of chocolate chips and spoon the banana on top
  • Brush  the pastry with some water for better fixing
  • Roll the sheets and press the edges firmly
  • Use a jelly roll with and ungreased cookie sheet
  • Brush the rolls on top with a mixture of beaten egg yolk with a dash of milk
  • Put them to rest for about 30 minutes
  • Bake during 15 to 20 minutes

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