Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

In a medium saucepan, combine 1 cup of whole milk, 1/2 cup unsalted butter, and a pinch of salt. Heat over medium heat until it reaches a rolling boil.

Remove from heat and quickly add 1 cup of all-purpose flour, stirring vigorously until the dough pulls away from the sides.

Allow the dough to cool slightly for about 5 minutes before adding 4 eggs one at a time, mixing thoroughly.

Fold in 1/2 cup of finely ground roasted pistachios until well combined.

Pipe 2-inch circles onto the baking sheets, leaving space between each puff.

Dust the piped pastry shells with powdered sugar.

Bake for 10 minutes at 400°F (200°C), then reduce to 375°F (190°C) and bake for an additional 12 minutes.

After baking, turn off the oven and leave the cream puffs inside for 20 minutes with the door slightly ajar to cool.

Once cooled, slice the tops off the cream puffs and fill with pistachio praline and pistachio whipped cream.

Gently place the tops back on and refrigerate for at least 30 minutes before serving.