2 packages mini croissants (with various creams)
1 chocolate cream without boiling powder (about 300 ml liquid)
500 ml milk
3-4 drops cognac
2-3 tbsp honey
10 g gelatin
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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.