This recipe idea came from a video on Youtube by Edd Kimber, aka The Boy Who Bakes, where he makes a wonderful looking Hazelnut Paris-Brest. So I decided to make a version with pistachio, using chopped pistachios as garnish for the choux pastry and a delicious pistachio butter for a pastry cream to fill it. If you can't find pistachio butter, you can make your own by blending about 200g of pistachios in a high power blender/food processor until it turns into a paste. Or, if you don't wanna go through all this work, you can actually add 150g of toasted pistachios to the milk, let it simmer for about 5 minutes, then blend it all and proceed with the rest of the recipe. You'll have a delicious pistachio-flavored milk to use as a base for your pastry cream. Also, the recipe for the cream makes way more than you need, so either cut it in half or double the choux pastry.

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