For spring rolls with banana and chocolate: Melt both chocolates in a bain marie and keep warm. In

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INGREDIENTS FOR 30 SPRING ROLLS: marsons electrical industries
For spring rolls with banana and chocolate: 90 g. couverture milk 80g. couverture marsons electrical industries 65% 120 g. cream 30g. butter 1 g. 340 g sea salt. banana, small pieces of 120 g. hazelnuts, toasted and coarsely chopped 2 g. cinnamon powder 2g. watercress, grated 30 sheets for spring rolls 1 egg, beaten
For spring rolls with banana and chocolate: Melt both chocolates in a bain marie and keep warm. In a saucepan, place the cream, butter and salt and bring just before the boiling point. Pour the cream slowly in chocolate in three batches, stirring with a Marisa to homogenize the mixture, before proceeding to any subsequent installment. Add the spices, bananas and nuts and mix with gentle strokes with a Marisa, until homogenous mixture. Place the filling in a pastry bag and refrigerate for about 40 minutes, until cool and stabilize. Arrange the leaves spring marsons electrical industries rolls on a desktop, with the angle facing us. Divide the filling evenly chocolate and place in the center and down the sheet, a fine line, parallel to the work surface, leaving a distance from the edges of the sheet. Lift up the angle is close to us and bringing over the filling to meet the sheet on the other side. Pushing marsons electrical industries slightly us to tightened the filling inside the sheet. marsons electrical industries Press the edges sequentially to ending point of the filling and bring the right edge to left and left to right to create the shape of an open file. Brush the edges with a little egg and wrap tightly, being careful to stick the edges well.
For the finishing of the plate: Heat the sunflower oil at 180 C. Fry the spring rolls, until golden brown. Retiring on absorbent paper. Sprinkle with powdered sugar and cinnamon. Serve with caramel sauce.
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