Bring the water, milk, salt, sugar and butter to the boil. Add the
flour and cook on heat again, stirring persistently until dough
is formed. Off the heat, add the eggs gradually. Pipe the puffs
using a pastry bag.

Soften the butter and mix with brown sugar and flour. Allow the
paste shell to cool completely. Spread between 2 sheets and
cut into discs of the same size that yours puffs. Freeze before
placing them on the puffs. Cook to 180°C for 20/30 minutes.

Heat the sugar. At the time it begins caramelize, add the
roasted pistachios. Mix until all pistachios are completely
caramelized. Add the salt. When the pistachios are cold,
crush to do the praline.

Preparation the previous day:
Heat the cream (1). Pour on the chocolate. Add the pistachio
paste. Finish by adding the cold cream (2).

Whip pistachio cream and garnish the puffs three-quarters.
Add the pistachio insert and a few strawberries around.
Cover with pistachio whipped cream.
Whip the Cointreau® chantilly, form a rosette and place
strawberries around.
Decorate with chopped pistachios.