Divide your puff pastry into 3 equal parts which you will spread into 3 large identical rectangles of 3mm thick on a work surface sprinkled with crystal sugar. Place this dough on a baking sheet covered with parchment paper. Sprinkle with sugar and leave to rest for 30 minutes in the fridge.
Preheat the oven to 180°C (th.6). Cook the dough for 15 minutes, it will develop. Take it out of the oven
cover it with another sheet of baking paper and crush it using a second baking tray.
Return the dough to this 2nd baking sheet and return to the oven for 5 to 10 minutes.
Press down a little and smooth out the overflowing cream. Sprinkle with icing sugar, crushed pistachios and finish with the redcurrants.
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