Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure your cream puffs don’t stick.

Combine water and cubed butter in a medium saucepan. Bring to a boil over medium heat.

Mix in the flour and salt once the butter has melted. Stir quickly until a smooth dough forms.

Cool the dough slightly in a mixing bowl. Beat in each egg one at a time until the dough is smooth.

Pipe the choux pastry into small mounds on the baking sheet, spacing them about 2 inches apart.

Bake for 20-25 minutes, until golden brown and puffed up. Let them cool completely on a wire rack.

Whip the heavy cream in a mixing bowl until soft peaks form.

Fold in the pistachio paste, powdered sugar, and vanilla extract until smooth.

Slit each cooled puff with a knife or piping bag to create an opening for filling.

Fill each puff generously with the pistachio cream filling.

Garnish if desired with chopped pistachios and powdered sugar.

Serve immediately or refrigerate until ready to share.