✓ Preheat oven to 425°F and line a baking sheet with parchment paper.

✓ Cook water and cubed butter in a small saucepan until boiling, then add flour all at once and whisk vigorously for 1-2 minutes.

✓ Return pan to low heat and continue stirring until mixture pulls away from the sides of the pan.

✓ Cool mixture slightly while cracking eggs one at a time into it.

✓ Pipe choux pastries onto baking sheet using a star tip (about 1/2 inch).

✓ Bake for 15 minutes, then reduce heat to 350°F and bake another 20-30 minutes or until puffed and golden brown.

✓ In a saucepan, combine heavy cream, pistachio paste, powdered sugar, and vanilla extract. Bring to a simmer over medium heat.

✓ Reduce heat to low and cook for 2-3 minutes until thickened slightly, then remove from heat.

✓ Cut a small hole in the bottom of each chouquette and fill with warm pistachio cream.

✓ Dust top with powdered sugar and garnish with chopped pistachios before serving.