Pancake puff pastry with hazelnut spread & a pinch of salt and banana

Pour the spread into a saucepan, and add the cream. Bring to a simmer over low heat, stirring occasionally.

Meanwhile, peel the bananas and cut them into slices. Pour them into a deep dish

Squeeze the lemon over the banana slices and mix

On a plate, arrange a pancake and brush it with the warm mix of Maison Bremond cocoa-salted spread.

Place a layer of banana slices, then cover with another pancake.

Repeat the operation until you run out of pancakes, ending with one pancake.

Cover the puff pastry with slivers of Maison Bremond hazelnuts. Drizzle with the remaining Maison Bremond Salted Cocoa Spread Sauce.