Profiteroles

For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.

Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.

Beat the pastry mixture vigorously with a wooden spoon until it's smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.

Meanwhile, prepare the filling. Crush the pistachios.