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1
Line two large baking sheets with parchment paper; set aside.
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2
In a small bowl, stir the pistachio paste into the Pastry Cream with a rubber spatula; set aside.
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3
On a lightly floured work surface, roll out dough to a 17-by-13-inch rectangle, about 1/4 inch thick.
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4
Using an offset spatula, spread the pistachio-cream mixture evenly over the dough, leaving a 1/2-inch border all around.
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5
Brush the border with beaten egg.
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6
Sprinkle the chocolate over the cream.
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7
With a short side facing you, roll the dough lengthwise to form a tight log.
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8
Smooth the log with your hands, and pat in at the ends.
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9
Transfer log to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes.
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10
Using a sharp knife, trim the ends and then slice the log into 12 rounds.
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11
Place the slices on the prepared baking sheets, six to a sheet.
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12
Cover with plastic wrap, and let rest in a warm place until dough is approximately doubled in bulk, about 45 minutes.
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13
Preheat the oven to 375F.
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14
Brush the top and sides of each slice with beaten egg.
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15
Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes.
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16
Transfer to a wire rack to cool.
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17
Serve warm or at room temperature.
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18
These are best eaten the same day they are made.
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19
After the dough is rolled out to a large rectangle, it is topped with a mixture of pistachio paste and Pastry Cream, then sprinkled with chopped chocolate.
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20
The dough is rolled into a log, chilled, and then sliced into rounds.
