Take the puff pastry roll out of the fridge a few minutes before preparation.
Turn on the static oven at 190°C.
Put the pistachio cream and the cream in a bowl and mix everything together with a spoon.
Unroll the puff pastry and moisten the edge (1 cm) by brushing with a little water, which will serve to better seal your turnovers. Spread the cream on the surface, leaving 1 cm free from the edges.
Add the chocolate chips, keeping some for decoration.
Roll from the shorter side, creating a roll.
Using a knife, cut the roll to create loops and place them on a baking tray lined with baking paper.
Add chocolate chips kept aside, where they are missing.
Bake in a static oven preheated to 190°C for 25 minutes.
Once ready, let the girelle cool and decorate them with pistachio cream and as a final touch, icing sugar.
0 servings