Post by chief_cook2 on Oct 5, 2005 7:19:41 GMT -6
Banana Éclair Croissants
4 frozen Sara Lee Croissants
2 squares semi-sweet chocolate
1 tablespoon butter
1/4 cup sifted confectioners' sugar
1-2 teaspoons hot water
1 cup vanilla pudding
2 medium bananas, sliced
Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes. Melt chocolate and butter together. Stir in sugar and water to make spreadable glaze. Spread 1/4 cup pudding on each croissant bottom half. Top with sliced bananas. Replace croissant tops; drizzle on chocolate glaze. Serve.
Makes 4 servings.
4 frozen Sara Lee Croissants
2 squares semi-sweet chocolate
1 tablespoon butter
1/4 cup sifted confectioners' sugar
1-2 teaspoons hot water
1 cup vanilla pudding
2 medium bananas, sliced
Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes. Melt chocolate and butter together. Stir in sugar and water to make spreadable glaze. Spread 1/4 cup pudding on each croissant bottom half. Top with sliced bananas. Replace croissant tops; drizzle on chocolate glaze. Serve.
Makes 4 servings.