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1
In a food processor, chop pistachios until fine enough to fold in, but with some texture. Set aside.
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2
Lightly coat a medium-sized springform pan or loaf pan with cooking spray. Set aside.
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3
In a stand mixer, whisk egg yolks, vanilla, and 1/4 cup sugar until almost tripled in size and very light yellow in color. Transfer to a large mixing bowl and refrigerate.
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4
Whisk heavy cream until medium peaks form. Refrigerate.
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5
Add egg whites, remaining 1/2 cup sugar, and 1 teaspoon salt to a stand mixer bowl. Over a double boiler, whisk until mixture has just become warm and syrupy in texture. Move the bowl to a stand mixer and whisk on medium until the whites begin to foam. Bring the mixer to high and until semi-stiff peaks form and mixture has cooled.
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6
Using the large mixing bowl, combine yolks, whites, whipped cream, and pistachios. Gently fold the mixture together with a large, rubber spatula until combined but not deflated.
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7
Transfer mixture to prepared pan and place in the freezer for 8 hours, or overnight, until set.
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8
Preheat oven to 350 F. Prepare a baking sheet with a Silpat or parchment paper.
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9
Heat water, butter, and salt over medium heat, until it reaches the first boil.
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10
When butter is melted, add the flour all at once. Stir over low heat with a wooden spoon until combined, about 2 minutes.
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11
Move to a bowl and add the eggs, one by one, until combined.
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12
Transfer to a piping bag, and pipe 1 inch circles, 1/2 inch apart.
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13
Bake for 25 minutes, or until golden brown. Then shut off the oven for another 25, to let the pastry dry out.
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14
Transfer to a rack to allow profiteroles to cool completely. Once cooled, cut in half, and fill with the set frozen pistachio mousse, using a spoon.
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15
Serve with a jam, compote, or on their own.
