two-coloured chocolate- pistaccio rolls

Excellent recipe taken on a super French blog: http://gourmandises.blogspot.com/

ingredients : (10 green rolls and 10 browns)
(brown for everything that concerns the chocolate roll filled with pistaccio / green for everything that concerns the pistaccio roll filled with chocolate / black everything that concerns both of them)
-20g sugar (10g/10g)
-160g flour (80g/80g) + some more
-2 eggs (1/1)
-10g cocoa powder
-10g green pistaccio mixed in a very thin powder
-green food colouring
-1 can ricotta (half/half)
-about 30g pistaccio paste, or if you don't:
-30g green pistacio
-icing sugar
-almond flour
-almond extract
-100g whipped cream
-1 packet vanilla sugar
-1 egg yolk
-10g soft butter
-some Nutella
-some almond flour
-icing sugar

Recipe :
#Mix the flour, the cocoa, the sugar and the egg, with the spoon and then with the hand in order to form a little dough ball. Do not hesitate to add some flour if the paste is too sticky.
#Spread on a flat surface sprinkled with flour and flatten it with a rolling pin. The paste has to be elastic and overall not to stick. When it is thin enough, cut 10 rectangles 5x12 cm in it, and keep them on the side.
#Mix the flour, the pistaccio powder, the sugar,the egg and the green colouring likewise (without putting, like I did, green colouring everywhere on my hands) and acting the same way for what follows (same number of rectangles). Alternate on a flat surface, take a nice picture, congratulate yourself and continue this recipe.
#Cook together the 2 kinds of rectangles during some minutes in salted and oiled boiling water, until the rectangles float. Drain them, then take them out one by one, dip them in cold water and dab them in order to remove the flour left if need be. Act quickly not to give to the rectangles the time to stick together or to fold or even break. Alternate again on a flat surface and admire the wonderful lively and sparkling colours the rectangles take once they're cooked and flourless.

#If you already have some pistaccio paste skip to the next step.
Prepare 30g « pistaccio paste» : mix very thinely 30g pistaccio with some icing sugar and some almond flour. When it's a nice thin powder, add some almond essence and a little whipped cream, just to give it the glummy modelling clay consistency, but not before the powder is really thin otherwise it won't work.Thin this paste down in 100g warm whipped cream, in a saucepan. Let the mixture boil. Mix one vanilled sugar packet with the egg yolk and add it into the saucepan. Mix, add the butter, and let it cool.
#Mix in a bowl half of the ricotta with green colouring, some sugar, pistaccio paste and whole green pistaccios. #Mix in an other bowl the other half of the ricotta with some tablespoons Nutella an almond flour.
#Put a knob of brown filling in each one of the green rectangles and vice versa. Roll widthways (well, in order to get rolls 5 cm long in the end). Alternate in a buttered dish sprinkled with a little icing sugar, then sprinkle the rolls themselves with icing sugar. Put in a hot oven in grill position (high in the oven) until the rolls caramelize, then let them cool until diner time. Appearance suggestion: in the shape of a cross in each plate with knobs of each filling between the rolls, whole pistaccios in the middle, and cocoa powder or almond flour sprinkled above other colour's rolls...

#BON APPETIT#ENJOY YOUR MEAL#