Whipped cream with 300 ml fresh milk essence cognac and gelatin, previously dissolved in a water bath. Boil 200 ml milk, in which the adding cocoa and copper and stirring until dissolved. Dip one-on-one each kroasanche in cocoa milk and arrange them to form a cake. Slice the banana and it ranks among the croissants, then pour the cream and arrange the other sliced ​​banana, coconut and sprinkle grated white chocolate and 1 night let the cake in the refrigerator.