Mini Paris-Brest Bites with Pistachio Caramel

For the Choux Pastry

1. Preheat oven to 200°C (390°F). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat.
3. Remove from heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. Return the pan to medium heat and cook, stirring constantly, for 1-2 minutes to dry out the dough (a thin film will form on the bottom of the pan).
5. Transfer the dough to a large bowl and let cool for 5 minutes. Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny, and fall slowly from the spoon in a V-shape.
6. Transfer the choux pastry to a piping bag fitted with a round nozzle (about 1 cm). Pipe small, round mounds (about 3-4 cm diameter) onto the prepared baking sheets, leaving space between them.
7. Bake for 10 minutes at 200°C (390°F), then reduce oven temperature to 180°C (350°F) and bake for another 15-20 minutes, or until golden brown, puffed, and firm. Do not open the oven door during baking. Turn off the oven and let the choux puffs cool inside with the door slightly ajar to prevent them from deflating.

For the Pistachio Pastry Cream

1. In a large saucepan, gently heat the milk until just simmering. Do not boil.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until pale and smooth.
3. Gradually pour about half of the hot milk into the egg mixture, whisking constantly to temper the yolks. Pour the tempered mixture back into the saucepan with the remaining milk.
4. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Boil for 1 minute, still whisking. Remove from heat.
5. Whisk in the cold diced butter and pistachio paste until fully incorporated and smooth.
6. Transfer the pastry cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours, or until completely cold.
7. Once chilled, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cold pistachio pastry cream until well combined and lightened.

For the Salted Caramel Sauce

1. In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat without stirring, gently swirling the pan occasionally, until the sugar syrup turns a deep amber color.
2. Immediately remove from heat and carefully pour in the warm heavy cream, whisking constantly. Be cautious as the mixture will bubble vigorously. Continue whisking until smooth.
3. Add the cold butter and sea salt, whisking until the butter is fully melted and incorporated. Let cool slightly before using.

Assembly

1. Once the choux puffs are cooled, slice each one horizontally in half using a serrated knife.
2. Transfer the pistachio pastry cream to a piping bag fitted with a star or round nozzle. Pipe a generous amount of cream onto the bottom half of each choux puff.
3. Place the top half of the choux puff back on, creating a sandwich.
4. Arrange the filled Paris-Brest bites on a serving platter. Drizzle generously with the cooled salted caramel sauce. Garnish with chopped pistachios before serving.