I love pistachios, I have since I was a little kid. I remember my dad bringing home bags of the red-dyed nuts after he closed up the restaurant for the night. We would crack open our little treasures till our finger tips were of the same hue as our late night treat. They were awesome.
I came across this pastry in a foodblog out of Istanbul (now Constantinople?). Now don’t get me started on pate choux, I love it, I make it great, and the thought of filling that delicate confection with a pistachio cream is brilliant. I’m off to find some pistachios (I’ll leave the red ones out this time, forgive me dad).