For the chocolate-banana snails, preheat the oven to 200 °C top and bottom heat. Peel the banana, place in a bowl with the vanilla sugar and lemon juice and mash with a fork.
Roll up the puff pastry and spread evenly with the chocolate cream. Spread banana cream on top. Roll up the puff pastry and carefully cut the roll into 12 slices.
Lay the slices flat on a baking paper and bake for 15-20 minutes. Allow the snails to cool slightly and serve while still warm.
Preparation Tip:
If you like, sprinkle a few grated nuts on the banana cream before rolling up. Then the chocolate-banana snails still have something crunchy inside.
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