Put the choux on wire racks to cool completely. For the pistachio crème pâtissière, pour the milk into a pan, add the pistachio paste and bring to the boil, then remove from the heat.
Instead, modern recipes fall into two camps. One is made with pistachio cream and chocolate liqueurs and vanilla-flavored vodka. The other contains Irish cream liqueur, Amaretto and blue Curaçao ...