Chocolate bananas like from the bakery

Ingredients for 1 servings:

• 200 g marzipan paste
• 1 egg white
• 100 g powdered sugar
• 1 egg yolk
• 25 g cornstarch
• 25 g sugar
• 250 ml milk
• 125 g butter
• 50 g powdered sugar
• 10 bananas
• lemon juice
• 100 g chocolate coating, dark or milk chocolate or
• Cake icing
• ½ pack of pudding powder (vanilla flavor), if desired

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

makes 10 pieces

For the dough, knead the marzipan with powdered sugar and egg white. Pipe 10 “bananas” onto a baking sheet. For this, it’s best to fill the dough into a piping bag or freezer bag. The bananas should be about 2 cm wide; the dough will still spread slightly. Bake at 160°C fan-assisted oven or 180°C conventional oven for about 15 minutes, until the bananas are light yellow. Let cool. Remove the butter from the refrigerator! In the meantime, mix the egg yolks with the cornstarch, sugar, and some of the milk. Bring the remaining milk to a boil, stir in the egg yolk mixture, and bring the mixture to a boil. If you like, you can also make a pudding with 250 ml milk and 1/2 sachet of vanilla powder. Let this mixture cool thoroughly, stirring frequently. Once the butter is at room temperature and the pudding has cooled thoroughly (I always wait about 2-3 hours!), cream the butter and powdered sugar until fluffy and a nice white consistency. Then stir in the pudding, tablespoon at a time. Pipe or spread the buttercream onto the baked bananas. Halve the bananas, drizzle with lemon juice, and place them on top of the buttercream. Melt the chocolate coating and cover the bananas with it. If the marzipan dough is too sticky for you, you can also make a sponge cake with 4 eggs, bake it on a baking sheet, stick the bananas on it, and then cut them out. Then cover with chocolate coating.