Finally, the time has arrived! Tulip Chocolate Asia has a special recipe using our chocolate pasta/filling product, Crepes with Banana and Chocolate Cream Filling.
This delicious dessert will indulge your mouth with smooth and delightful chocolate texture. So, follow these instructions on how to make it!
Crepes
- 100 gram Medium protein flour
- 35 gram Sugar
- 1 gram Baking powder
- 1 gram Salt
- 3 pieces Whole egg
- 3 gram Vanilla extract
- 90 gram Tulip Dark Chocolate Compound (melted)
- 30 gram Butter (melted)
- 135 gram Water
- 125 gram Milk
- 100 gram Cream
- Mix all dry ingredients in a bowl
- Add eggs and vanilla extract, mix well with a balloon whisk
- Melt Tulip Dark Chocolate Compound and butter together, add into the batter and mix well
- Heat the water, milk and cream until warm (do not boil), mix well into the batter
- Cover the batter with cling wrap and let it sit for 30 minutes at room temperature
- Heat a non-stick pan, add a little bit of butter and spread it evenly on the pan. Dab the excess grease with tissue
- Pour enough dough into the pan and swirl the pan, until the dough covers all the pan
- Take out the dough when dry and cooked completely
Caramelized Banana
- 1-2 Banana (chopped into small pieces)
- Sugar
- Cinnamon
- Unsalted butter
- Cook the chopped banana with sugar, cinnamon and unsalted butter on low heat, be careful not to turn the bananas mushy
Finishing
- Tulip Chocolate Cream
- Tulip Hazelnut Delight
- Tulip White Compound
- Roasted nuts (chopped)
- Take one crepe and put in some bananas and Tulip Chocolate Cream or Tulip Hazelnut Delight, roll the crepes neatly
- Melt Tulip White Compound and add in the roasted nuts, stir well
- Dip in half of the banana crepes. Ready to serve when it’s dry
