Banana Passion Roll


Apr 17, 2023

1 min read

Croissant Dough
500 gr Bread Flour   
500 gr All-purpose Flour 
20 gr Salt
120 gr Sugar
15 gr Instant Yeast  
30 gr Anchor Milk Powder  
100 gr Anchor Unsalted Butter   
200 gr Anchor UHT Milk 
250 gr Water
50 gr Egg  
20 gr Honey   
500 gr Anchor Lamination Butter Sheet (For Lamination) 
Chocolate Croissant Dough 
500 gr Croissant Dough  
40 gr Cocoa Powder
65 gr Water
Orange Croissant Dough 
500 gr Croissant Dough
    As needed Orange Colouring
Banana Passion Filling  
65 gr Sugar   
65 gr Honey   
65 gr Anchor Unsalted Butter  
650 gr Fresh Bananas 
100 gr Frozen Passion Fruit Puree 
40 gr Corn Flour  
Cream Cheese Almond Cream   
130 gr Anchor Cream Cheese 
100 gr Sugar
100 gr Ground Almonds
80 gr Eggs 
25 gr Flour 
Caramel (To Sprinkle) 
350 gr Sugar
120 gr Glucose  
120 gr Water
Croissant Dough  (24 pieces):
  1. Prepare and cool the liquids 
  2. Mix instant yeast in the bread flour 
  3. Add all dry ingredients and mix 
  4. Add in cold water, Anchor UHT Milk, and honey and mix on first speed for 3 minutes, then mix at 2nd speed for 6 more minutes 
  5. Measure 900g of each dough and cover with plastic film  
  6. Leave it for half an hour at room temperature before freezing or chilling overnight 
Chocolate Croissant Dough:
  1. Measure 500 g croissant dough after kneading and mix with the chocolate paste, made with cocoa powder and water 
  2. Leave it for half an hour at room temperature before freezing or chilling overnight
Orange Dough Croissant:
  1. Measure 500g croissant dough and mix with orange colouring 
  2. Leave it for half an hour at room temperature before freezing or chilling overnight
  1. Laminate butter with plain dough and do 1 double fold  
  2. Then cover top with chocolate croissant dough and do 2nd double fold 
  3. After 45 minutes rest in chiller, cover the top with orange colour croissant dough  Slice a third of the dough 1cm thick and cover the dough 
  4. Line 4mm and cut 50cm x 2.5cm using a cutter blade 
Banana Passion Filling:
  1. Cook together Anchor Unsalted Butter, sugar, and honey until 125°C 
  2. Stop cooking and then add banana slices and passion fruit puree  
  3. Cook slowly for 10 minutes until the banana is melted 
  4. Mix cornflour with cold water and add into the cooked bananas 
  5. Bring to boil and cast in round silicone mould to freeze
Cream Cheese Almond Cream:
  1. Mix the room temperature Anchor Cream Cheese with sugar  
  2. Add in ground almond, then the flour, and finish with eggs 
  3. Emulsify until smooth and keep in a piping bag 
Caramel (To Sprinkle):
  1. Cook sugar with water and glucose until brown caramel 
  2. Cast on Silpat and cool down 
  3. Just before using, blend in a robot coupe until a fine powder form 
  1. Roll the Croissant Dough around the Banana Passion Filling 
  2. Proof at 28°C for about 60 to 80 minutes 
  3. Pipe the Cream Cheese Almond Cream before baking 
  4. Bake at 155°C for 20 to 25 minutes 
  5. Once freshly baked, sieve the caramel powder on top of Banana Passion Roll and melt in the oven for a few minutes



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